Noodles
People make noodles by rolling unleavened dough flat, cutting it into long strips or strings, or stretching and extruding it into various shapes. Noodles are considered staple foods in many cultures, including Chinese noodles, Filipino noodles, Indonesian noodles, Japanese noodles, Korean noodles, Vietnamese noodles, and long and medium-length Italian pasta.
Noodles come in various shapes such as long, thin strips, waves, helices, tubes, strings, shells, and folded forms. People cook noodles by boiling them in water, sometimes adding cooking oil or salt. They can also be pan-fried or deep-fried. People commonly serve noodles with sauce or in a soup. You can refrigerate noodles for short-term storage or dry them for later use.
Ingredients
8 chicken legs
4 tablespoons butter
2 bay leaves
1 tablespoon Vegeta All-purpose Seasoning
1 teaspoon thyme
1/2 teaspoon ground rosemary
1 packet dry onion soup mix
One carton of broth, chicken or beef, 32 ounces
1 bag wide egg noodles, 12 ounces
Directions
To make this chicken and noodles recipe, start by rinsing the chicken and placing it in the pot with the butter. Add all the ingredients except the noodles. Add water to cover the chicken if the broth is not enough. Bring to a boil. Cover and simmer for 1 hour. Remove chicken from pot and set aside. Add noodles to the pot using the stock from the chicken.
The stock needs to just cover the noodles, if it does not, add just enough water to cover the noodles. As a result of adding too much liquid to the noodles, your dish will be too soupy. Bring to a boil, and boil uncovered for 10 minutes, stirring occasionally to make sure it does not stick to the bottom. Turn off the heat. Let stand for 5 minutes to allow the liquid to absorb and evaporate. Discard bay leaves and return the chicken back to the pot. Enjoy!
This recipe can also be made with rice:>
