Recipe by graniteangel
This for me is the ultimate in comfort food. My grandma who is half German used to make this when I was little in Michigan. When it was cold and yucky outside, this warmed everything up. I'm posting it as close to how she made it as possible. It's not my usual style of cooking, but it's so good. It's a carb fest, but once and a while it's worth it!
Top Review by ranelleswedding
This is SO GOOD!! My sister in-law made this for our early Christmas dinner and EVERYONE loved it! We all had seconds! Yum yum! My husband thought it was great so I asked her for the recipe and she sent me this site!
- 1 broiler-fryer chicken (pre cut and packaged pick of the chick like 2 chicken breasts, 2 chicken legs, 2 thighs, and 2 wings)
- 1419.54 ml water
- 236.59 ml carrot, sliced
- 236.59 ml onion, chopped
- 59.14 ml celery, chopped fine
- 4.92 ml garlic salt
- 4.92 ml seasoning salt
- 4.92 ml ground black pepper
- 14.79 ml dried parsley
- 453.59 g egg noodles
- 1360.77 g russet potatoes
- 59.16 ml margarine
- 158.51 ml 1% low-fat milk
- salt and pepper
Directions See How It's Made
- Chicken & Noodles:.
- In large pot add your chicken, water, carrots, onion, celery, garlic salt, seasoning salt, black pepper and parsley.
- Set heat to high. Bring to a boil and then turn to Med. Let cook for about 45 minutes.
- Grandma always used a pressure cooker, and I need to ask her how long she cooked her chicken when she used it. I always use her recipe in a regular pot because I don't have a pressure cooker. They kinda scare me actually when they whistle. haha.anyway --.
- Once chicken is done, remove it from broth and separate the bones and skin from meat. Return meat to the pot of broth.
- Turn heat back to high and when its brought to a boil, add your egg noodles. Let cook until noodles have soaked up most of the broth. Don't worry if they crowd the pot, they'll soak up all that yummy chicken and veggie broth and make a kind of sauce. Just make sure to turn temp down to Med-high after it's brought back to a boil.
- Mashed Potatoes:.
- Peel and chop all of your potatoes and add to a separate large pot of water. Cook on high for about 15 minutes or until potatoes are tender. Drain water.
- Add margarine and milk to potatoes and using a hand held mixer or your kitchen aide, blend until fluffy and smooth. Add salt and pepper to them to taste. You may need a little more milk depending on how thick you want them.
- In a large dinner bowl or soup bowl add your mashed potatoes to the center. Ladle chicken and noodles over top of the mashed potatoes.
- Serve with rolls and butter.