Ingredients...
...Chopped, cooked chicken meat (use how ever much or little you want to. I used 1 chicken hindquarter, and it worked out well)...8 oz. egg noodles
...3 chopped carrots
...1/2 chopped onion
...1/4 cup butter
...12 cups water
...9 chicken boullion cubes
...1/2 tsp. dried marjoram
...1/2 tsp. black pepper
...1 bay leaf
...1 tbs. dried parsley
Directions...
Place everything in the crockpot and cook on high for 4 hours or low for 8.
My Thoughts...
This had a great flavor and came out perfectly! I found it a little strange that after refrigeration it kind of gelled up...not really sure what caused this, but it was still tasty. My noodles also look incredibly misformed, as hubs left the crockpot on warm for several hours after it was done cooking. So the noodles sort of took on a life of their own. Still, they were tasty! Perfect for the FIFTY DEGREE weather we've been having in MID JULY!!!
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2 comments:
Love reading your recipe posts--the "flops" are just as fun and informative to read about as your culinary successes! I'm thinking the wheat flour in the noodles is what caused to soup to be a little thick/gelatinous. I've looked at enchilada recipes that call for tortillas--corn hold up better, while flour turn goopy/gooey and don't hold up well. When I make soups with noodles or rice, I cook the soup and grans/noodles seperately, then add the grains/noodles to the individual soup servings before eating. Maybe you could experiement with this somehow.
-Courtney
Thanks Courtney! I never thought to cook the noodles seperately and add in when ready to serve...that is something I will have to give a try!
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