Friday, December 4, 2009

Nana Noodles

My Nana used to make these noodles for me and my siblings when we would have an afternoon over at her house. These are the BEST when you are not feeling well, and they're also great on a cold day. Considering we're actually getting SNOW in Houston today, I thought it was appropriate to make some last night.


Recipe Notes
These may be eaten with the broth, like chicken noodle soup, or they can be eaten more like a pasta dish without the broth. Corey takes it one step further and puts marinara on top of his noodles. This recipe is not an exact science, so experiment to see what you like best!

  • Chicken broth
  • Wide egg noodles
  • Chicken breasts - 1 package
  • Celery (sliced)
  • Carrots (sliced)
  • Salt & pepper to taste


1. Bring a large pot full of chicken broth and water (equal parts) to boiling. Add chicken and boil until cooked through.

2. Remove chicken breasts to a cutting board, remove any excess fat. Cut into small cubes and set aside.

3. Skim any chicken fat off of the top of the chicken broth liquid. Add egg noodles, carrots, and celery and cook according to the package directions for the egg noodles.

4. Fold in cooked chicken and serve hot, either as a soup or a pasta dish.

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