Entree: United States – Midwest – Chicken and Noodles

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 1 whole chicken, approx. 3 1/2 lb (1.6 kg) total
- 10 cups (2,400 ml) water
- 2 medium carrots, approx. 6 oz (170 g), peeled and sliced
- 2 stalks celery, approx. 4 oz (115 g), sliced
- 8 oz (225 g) wide egg noodles
- 1 1/2 tsp (9 g) salt, divided
- 1/2 tsp (1 g) ground black pepper, divided

Instructions

1. Place the whole chicken in a large pot and add 10 cups (2,400 ml) water. Add 1 tsp (6 g) of the salt and 1/4 tsp (0.5 g) of the black pepper. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Skim any foam from the surface and partially cover; simmer until the chicken is cooked through and tender, about 45–60 minutes.
2. Carefully lift the chicken from the pot onto a cutting board and let cool slightly. Continue simmering the liquid uncovered to allow it to clarify slightly and concentrate while you work, about 10–15 minutes.
3. Remove and discard the skin and bones, and shred the cooked chicken meat into bite-sized pieces; set aside. Taste the simmering liquid and add the remaining 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) black pepper as needed.
4. Add the sliced carrots and celery to the simmering liquid and cook until just tender, about 8–12 minutes. If you prefer a less brothy entree, continue to simmer uncovered until the liquid reduces to about 3–4 cups (720–960 ml), concentrating the flavor.
5. Bring the reduced cooking liquid to a gentle boil and add the 8 oz (225 g) egg noodles. Cook until the noodles are tender and the liquid is absorbed enough to create a saucy coating (follow package timing, usually 6–8 minutes).
6. Stir the shredded chicken back into the pot and heat through for 1–2 minutes so the meat warms and absorbs flavor. Adjust seasoning with additional salt or pepper if needed.
7. Serve hot on plates so the noodles and chicken are presented as a hearty entree rather than a soup.