Dollar A Day Meals

                                                                   MAIN MEAL RECIPE

Chicken N’ Noodles w/vegetables

dollaradaymeals.com

Read the instructions over  a couple  of times  before  making  this recipe so you understand the ingredients and process well. A main dish worth the work and effort.....it gets easier the more times you prepare it!

cooked diced chicken (see below)

chicken broth + water as needed (see below)

1 stalk + leafy top celery, chopped

1 small carrot, chopped

1/2 to 1 whole onion, chopped

1 + c. finely chopped cabbage

2 tsp. dried parsley flakes

garlic salt/pepper/sea salt (to taste)

For Noodles:

2 large eggs

1/4 c. + 2 tsp. water

couple of dashes salt

1/2 c. whole wheat flour

1 and 1/4 c. unbleached flour

First of all,  keep the chicken meat in refrigerator for now.  Turn  up the heat on simmering broth(as described below). Add celery,carrots, onions,  cabbage,  parsley,  garlic salt, sea salt, pepper.  Add water if needed.  Bring all to a boil,  then  turn  heat  to lowest; cover and let simmer.   Meanwhile to make the noodles: beat egg and water with a fork. Stir in salt and whole wheat flour.  Add unbleached flour a little at  a  time;  just until mixture pulls away from sides of bowl (caution: adding flour all at once,  or  too  much  flour,  will  produce  a  noodle when cooked).   Turn  dough  out  onto  a lightly floured surface, and gently  knead  just until smooth.  Roll out dough to less than 1/4 inch thick,  adding a bit of flour  as needed  to keep it from sticking  (turn dough  over  a few times  while  rolling out  to make sure  both  sides keep a light coating of flour).   Now check the veggies in broth: when tender,  turn up heat on  broth  mixture to medium high, Cut noodles  (with a knife or pizza cutter)  into strips up to one-half inch wide and  2 to 3 inches long  (this doesn't have to be exact or perfect, it will all taste delicious).  When  broth  is  at  a  steady gentle boil,  carefully drop a few noodles in at a time,  but  not  so  fast  as  to  stop  broth from  gently  boiling  constantly.    Turn  off  heat  when  noodles  are tender (it doesn't take very long for the noodles to cook). Take pan off heat.  Stir in cooked chicken,  cover  pan, allowing chicken about 1 to 2 minutes  to  heat  (this method keeps the chicken from cooking into 'strings').   Makes 8 servings.  

                                               ©Janet Marie Huff / dollaradaymeals.com

Whole Wheat Bread (optional if still hungry): one serving is 1 slice 

Cooking chicken and broth: Buy 10 lb.chicken leg quarters at best price; if frozen you can ask store’s meat department cut the package into fourths for you.  For each month,  you  will  thaw,  covered,  in a pan or large bowl,  one of  these fourths  (about 2 and 1/2 lb.)  thaw this in the fridge.  Then wash thawed chicken very thoroughly under lukewarm water. Put chicken into an 8 quart pot. Add water to within 3 inches of top of pot. Stir in 1 T. garlic salt. Bring all to a full rolling boil, then turn heat to low,  cover,  simmer  2 hours. Use a strainer to remove chicken pieces/strain both. Then return broth to cooking pot;  cover,  keep  broth  on  lowest  heat  for  now. Let chicken cool single layered on a plate for a few minutes.   When  not  too  hot  to handle: debone chicken;  throw away skin/bones/gristle.   Cut cooked chicken into dices, put into a bowl,  cover  when cool (it might already be cool enough), put in fridge.  Follow above recipe.

                                              ©Janet Marie Huff / dollaradaymeals.com