This is probably my all-time favorite comfort food. This is another meal that I remember Grandma Jean whipping up without a recipe. The longer this sits, the more broth the noodles will soak up, but the goal is to have the noodles bathed in a delicious gravy. You may have to adjust the broth amount depending on the type/brand of noodle you use.
Helen
- 3 tablespoons butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 teaspoons salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon dried thyme
- 1 pound dried wide egg noodles
- 6 cups chicken broth
- 1 pound diced cooked chicken
- 1/2 cup heavy cream
Melt butter in a large dutch oven over medium-low heat. Add diced onion, celery, salt, pepper and thyme. Cook until veggies are translucent, about 10 minutes.
Add the noodles and broth. Increase heat to medium high and bring to a simmer, stirring frequently to prevent the noodles from sticking to the bottom of the pot. Simmer for 25 minutes until the noodles are cooked through and the broth has thickened to a gravy.
Add heavy cream and season to taste. Turn heat to very low (or off), cover the pan and let sit to thicken up a bit until ready to serve.
Spencer Family Cookbook 