Baby, it’s cold outside!
As I sit here writing this article, it is 14 degrees outside and snow on the way.
This is the kind of weather that makes me in the mood to cook cozy comfort foods, chili, pot roast, chicken and noodles, and of course, warm cookies and hot cocoa.
This time of year we all look back and remember our mother’s or father’s great recipes for all the comfort food we loved as a child. While no one can match a mom’s recipe just like she did it, I try to make new recipes for my family. I think it worked.
My daughter lives next door and when she gets in the mood for a family favorite, she just comes over and asks to be invited to dinner and then tells me what I need to make. And I wonder why I feel like a restaurant sometimes.
After checking the freezer, I found everything for this recipe. Homemade stock, leftover chicken and made my own noodles. My daughter will be at dinner tonight!
Chicken and Noodles
3 cups cooked diced chicken meat (store bought about 1 whole chicken or home cooked)
2 quarts chicken stock (homemade or store bought)
¾ cup small diced carrot
¾ cup small diced onion
1 tablespoon vegetable oil
2 packages of frozen egg noodles
1 tsp garlic powder
Salt and pepper to taste
In a large pot or Dutch oven, pour oil, carrots and onions. Cook over medium heat until vegetables are semi soft about 5-6 minutes. Add stock and chicken and bring to a boil. Add garlic powder and frozen noodles. Bring back to a boil and reduce to medium low heat. Stir often and cook until noodles are tender. Serve in bowl with loaf of crusty bread. Enjoy and stay warm.
P.S., some people like this over mashed potatoes or a biscuit.
Bridget McNabb has lived in Wyandotte County for 25 years. She has raised three lovely daughters that have given her some wonderful grandchildren to spoil. She has attended college and obtained three degrees. Her greatest degree, she says, is raising her children in a loving, nurturing home even when times were tough. She currently works at Johnson County Community College in the Hospitality Management Program Department. She loves watching the students learn to create great food and the chefs that teach them. With her husband Jay and their dog Bailey, they enjoy visits with friends and family around their large table over a good meal.
Ask the chef: Send in your questions about food, recipes, storage, preparing and other topics to Bridget McNabb at ChefDotte@gmail.com.