Amish Noodles: the KEY to messing up a perfectly good Chicken Noodle Soup recipe that has been cooking for hours on low while you were at work dreaming off dunking a hot toasted buttery grilled cheese into the warm delicious soup. Now, coming to you an excellent chicken pot pie recipe!
3 boneless skinless chicken breasts
2 handfuls of carrots
1 onion, chopped
4 stalks celery, chopped
3 cloves garlic, minced
1 1/2 cup peas
3 Tbsp EVOO
2 cans chicken broth
1 can cream of chicken
1 cup water
shake of dried thyme, rosemary, salt, and pepper
2 bay leaves
16oz of Amish Egg Noodles
1 Tbsp fresh lemon juice
Place the chicken breasts on the bottom of the crockpot. Load on top the carrots, onion, celery, and garlic. Drizzle olive oil over top then add in chicken broth, cream of chicken, water, spices, and bay leaves. Cover and cook on low for 7 hours.
*Note: Be careful when you invite your friends over for Chicken Noodle Soup.
Discard bay leaves and remove chicken from crockpot. Shred chicken apart with two forks. Add noodles, peas, and parsley to crockpot and increase the temperature to high and cook for another 10 minutes. Stir in lemon juice and return the chicken to the crockpot.
*Note:Freak out when noodles have soaked up all of your broth and you are left with stuffing. Check pasta bag and realize you bought Amish Egg noodles instead of regular egg noodles. Amish egg noodles turn into a thick doughy pasta, similar to a dumpling.
Well, lesson learned and all I have to say is I’m thankful for Danielle, Odom, and Shannon for being very understanding and positive guest. I served them stuffing in a bowl with grilled cheeses…and they were happy. I on the other hand was cursing the Amish pasta. The next night however was much better because I placed biscuits on top of my leftover “soup” and it was the perfect chicken pot pie (or chicken and dumplings if you will) creation.