need a recipe for homemade chicken and noodles with mashed pots?

Question

mainly how do you make the noodles and how long and in what do they need to be cooked in?

Answer 1

Kristi, it would help to know what nationality your mother is, because that will determine what type of vegetables and spices are used, as well as the type of noodles. Basically, you want to make a broth by cutting up the chicken, browning it, and then immersing it in water with some appropriate vegetables (if she's from England, those vegetables should include celery, leeks, onions, carrots, and turnip). Slowly simmer the broth for a couple of hours, then strip the meat off the bones and cut it into cubes. Add the noodles shortly before serving, so they're not overcooked. Given additional info, I'd suggest that the chicken simmers with celery, onions, carrots and then you discard the vegetables. Chop the chicken and add it back to the broth. Season the broth with salt, pepper, and parsley. Add egg noodles (you can buy them in different widths -- take a guess at the right one for your Mom) just before serving.

Answer 2

Chicken Noodle Soup with Fresh Tarragon:

1/3 pound uncooked vermicelli, broken into 2-inch pieces
8 cups Brown Chicken Stock
1 1/4 teaspoons salt
1/2 teaspoon black pepper
3 cups shredded cooked chicken (about 1 pound)
2 tablespoons fresh whole tarragon leaves

Cook pasta according to package directions, omitting salt and fat.

Place the stock, salt, and pepper in a large stockpot; bring to a simmer. Add chicken and tarragon; cook 2 minutes or until thoroughly heated. Add the pasta.

Yield: 4 servings (serving size: 2 cups)

Answer 3

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