A simple and nostalgic recipe that embodies many of my childhood memories is chicken and noodles. This recipe has been in my family for three generations, starting with my grandfather on my mother’s side and was passed down to her. My mother was always very close to my grandfather, so when he passed away this recipe was kept close to her heart. Growing up on this recipe brought us comfort and warmth during the cool autumn months. By Gillian Schmittauer
Place the whole chicken into a pot and fill with water till the chicken is covered, about 3 quarts. Add the vegetables.
Gently simmer the chicken and vegetables until cooked through, 1 to 1-1/2 hours. The internal temperature of the chicken should be 165°F. Remove chicken from water and reserve the broth.
Reheat the water to a boil and add the 2 bags of Reames noodles; while the noodles are cooking, remove the chicken from the bones.
Add the pulled chicken back into the broth. Discard the bones and skin.
Simmer until the noodles are tender.
Serve alone or over the top of mashed potatoes.
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