Chicken and Noodles

My family loves this. I add green peas, sweet peppers, and either curry or pesto to give this depth, depending on my mood.

This was an easy dish to throw together on a weeknight but lacked a depth of flavor. Next time, will cook the vegs first in some fat, to render more oomph, and add more than 1 cup each.

This was LOVED by DH and 18yo son. I added diced carrots in with the celery in Step 1 and added 1/2 c. frozen peas at the very end (for a few more veggies). Easy and definitely will make again.

Extra carrots, and will need extra chicken stock

First time making this dish tonight and kept the finessing to a minimum by adding just some leftover corn. Next time I’ll make it more Mexican in flavor profile by adding chopped cilantro, pickled jalapeños and fresh lime juice at the end.

I'd cut back on the pepper, which was a little overpowering; instead of adding any at the start, simply season to taste. Maybe a little less garlic, too.

Making this tonight. Should be ready in a half hour. Made a homemade stock with a whole chicken, but used only the amounts specified in the recipe. Looking forward to tasting it!

I thought the adobo would be out of place, but it added the perfect depth of flavor.

It’s essentially chicken noodle soup…

The fam really enjoyed this and seconds were had by most. Agree with another reviewer that this required the addition of quite a lot of salt to make it tasty. A few dashes of hot sauce helped too. Very flexible recipe: diced carrots or other veg would be great. Don’t skip the parsley: adds colour and texture!

My mother made a similar dish almost every week, to feed 8 people! She did start with bone-in chicken pieces and she usually left them whole. She used LOTS of onion and EXTRA LOTS of celery, and added a good bit of parsley. Just salt and pepper, because it was the Fifties and Sixties, after all, served in a flat bowl with lots of broth. The pure clean chicken, noodles and aromatics shone through. We loved it! I’m glad to see a similar recipe in the New York Times - she would be proud!

I don't eat chicken, but I feel like extra firm tofu might work here!

J, To sweat vegetables, put them in the pan with a little oil. Cook them without browning them then add the broth, etc.

We eat a lot of chicken, so I have taken to putting the leftover bones in water to make stock. If I bake it, I add some water, just a little, to get more of the very flavorful juice, then add that to the stock. It doesn't make a lot, but because it is so intense, add a pat of butter and you've got a great sauce for anything, including this recipe.

if you don't have adobo seasoning handy, you can make your own blend with onion and garlic powder, salt, paprika and tumeric or mild curry powder. in equalish amounts. A couple of teaspoons of each should be plenty for this dish.