Chicken and Noodles

These recipes are a cross between chicken noodle soup and chicken and dumplings. The first is a thick and creamy stew that I used to make with Ralphs store brand dumplings, the kind that was stocked in the dried pasta aisle of the grocery store. But that spot in the store has been replaced with these Pennsylvania Dutch Homestyle Egg Noodles, which is what I now use. The second recipe also uses these egg noodles in a chicken casserole with noodles on the bottom and drop biscuits on top. You may use another kind of egg noodle if you wish.

Chicken Stew With Noodles

• 1-2 chicken thighs, bone-in, skin removed
• 6-8 cups water
• half an onion, diced
• 3 stalks celery, sliced
• 2 carrots, peeled and sliced
• 6-8 teaspoons powdered chicken bouillon
• salt and pepper, to taste
• thyme and other seasonings of your choice
• 1/2 bag of dumplings or egg noodles
• one 5 oz can of evaporated milk
• 2 tablespoons cornstarch

1. Place the chicken thigh(s) in a deep-bottomed pot and cover with water. Bring to boil and skim the scum off the surface of the water.
2. Add the onion to the pot and let simmer until the chicken is done cooking. Remove the meat and set it aside to cool.
3. Add the carrots, celery, chicken bouillon, salt, pepper, thyme, and other seasonings to the pot. Bring to a boil, then lower the heat and let simmer for about 15 minutes.
4. Add the dumplings or egg noodles to the water. Let simmer for 10 minutes.
5. Make a slurry of evaporated milk and cornstarch: mix the two together in a separate bowl. Add this mixture to the pot. This will thicken the stew. Let simmer for 5 minutes.
6. Shred or cut the chicken into bite-size pieces. Add the meat back into the pot and let it warm up for about 5 minutes.

Chicken & Dumplings Bake

• half a bag of Pennsylvania Dutch Homestyle Egg Noodles
• 2 stalks celery, sliced
• 1 carrot, sliced
• 1 chicken breast, cut into bite-size pieces
• one 10.5 oz can cream of chicken soup
• 2/3 cup chicken broth
• 2/3 cup milk
• 1 cup Bisquick
• 1/4 cup shredded cheddar cheese
• 2 tablespoons butter, melted
• 3 ounces milk

1. Bring a pot of water to a boil, and prepare egg noodles according to package directions. Drain noodles and set aside.
2. In a bit of vegetable oil, saute carrots and celery for a few minutes. Push the vegetables to the side, add the chicken, and brown on both sides.
3. Add the noodles, soup, chicken broth, and milk to the pot. Stir to combine, then pour the contents into a greased casserole dish.
4. Preheat the oven to 400 degrees Fahrenheit. In a separate bowl, mix the Bisquick, cheese, melted butter, and milk together. Drop the batter by spoonfuls on top of the casserole. Bake for 15-20 minutes or until a toothpick inserted comes out clean.