- 1 whole chicken, innards removed
- 1 cup of white wine
- 2-3 garlic cloves, chopped
- 1 onion chopped
- 1 teaspoon vegetable bouillon
- 2 teaspoons thyme – I used dried but fresh would be good too.
- salt and pepper
- 1 tablespoon oil or butter
- 3 carrots, cut in half, then cut into small half moons.
- frozen Grandma’s egg noodles
1. In a large dutch oven pot place the chicken and enough water to cover the chicken. Turn on high. Then add the wine, garlic, half of the chopped onion, vegetable bouillon, thyme and a generous pinch of salt and enough freshly ground black pepper to see it floating in the water mixture. Place lid on pot and let it boil for 45-55 minutes. After mine came to a boil, I moved the lid so that some air could escape since it was at a steady boil – turning the heat down to medium would work too.
2. Once done, remove chicken to cutting board to rest. Pour stock through strainer to remove onion pieces. Reserve and set aside the broth. Reheat the dutch oven over medium heat with 1 tablespoon oil or butter – I used butter. Place the remaining onions and carrots in the pan to saute. I added the onions from the stock that were in the strainer too – this is a personal preference – so add if you like or just simply discard. Saute until onions are translucent and carrots have softened a little.
3. Skim fat from top of broth. Pour all broth into pot with carrots and onions. Let it come to a boil and reduce heat to a constant simmer. Place noodles in broth mixture to cook.
4. This is the rustic part. Remove all the meat from the chicken. Pull apart pieces and place in dutch oven. The pulling of the chicken creates different size bites of the juicy meat. Discard the carcass.
5. Cook until noodles are nice and soft. I added some more salt and pepper after I tasted.
6. Toast crunchy bread and serve in large bowl. Enjoy!
*Where is the celery you ask? well I didn’t have any so it didn’t make it into this batch. But a stalk or two would be fabulous in this.