"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken and Noodles Recipe

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This recipe for Chicken and Noodles, by , is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Meghan Krebs


2 chicken breasts bone in
medium onion- diced
2 carrots- diced
1 tsp. salt
tsp. white pepper
tsp turmeric
tsp ground thyme
2 tsp. finely minced parsley
16 ounces frozen homestyle egg noodles
3 tbsp. flour
splash of half and half

1) start by putting the chicken in a pot and covering it with water. Bring water to a boil, then reduce the heat to low. Simmer for 45 minutes, then remove the chicken from the pot. Set the chicken aside to cool briefly.
2) Shred the chicken with 2 forks, reserving the bones.
3) Return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
4) Add the shredded chicken, onion, celery and carrots to the pot.
5) Then add the salt, pepper, turmeric, thyme, and minced parsley.
6) Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes.
7) Stir in the noodles. No need to thaw them first.
8) Finally, mix the flour with cup water until smooth. Stir the flour mixture and the splash of half-and-half into the pot. Simmer for 15 minutes, or until the noodles are tender, tasting and adding more salt if needed at the end.




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