Chicken is poached with celery, carrots and peppers until tender, before being served with fresh homemade noodles. A wonderful treat any day of the week.
Bottom line - this recipe tasted even better than I had hoped! Wow, the mingling of all of the flavors served to make it a taste explosion. And the noodles were fantastic. My family loved this dish, which I served with "Make Ahead Mashed Potatoes," also available at Allrecipes.com. For me, three cups of flour for the noodles wasn't enough to make the dough workable. I used something closer to four. The dough was just too gooey to work with before I added the extra flour. Even adding all of the extra flour, the noodles were still sticking together. Next time, I'll let them dry out longer. I grew up with longer noddles, and made that style, which I cut with a pizza cutter - an fantastic and easy technique. I saw no real need to strain the celery and carrots with the chicken. When the chicken was cooked, I just took the pieces out individually, removing meat from the bones, then placed the meat back in the pot - no reason to fiddle around with the straining process. I've got to say I'm honored to be the first to review this dish - one I will remember well and serve again and again. - 10 Jun 2003 (Review from Allrecipes US | Canada)
This is a good basic start, I also add 1 Tb chicken boullion granules, 1 bay leaf and some parsley flakes. Easy and good or better than homemade, shortcut is to get some homemade style frozen egg noodles and use 1/2 bag, add about 1/2 hour before serving. I also like to make Bisquick dumplings because they thicken the broth just enough and add the ultimate comfort to this food!If your broth is getting low add more water or a can of chicken broth so the dumplings have plenty of liquid to boil in. - 28 Sep 2003 (Review from Allrecipes US | Canada)
Great recipe, i had a bit of trouble making the noodles, so i used egg noodles instead, a little easier to . Other that that, great, i add more vegies and chicken because i like a thinker soup, and also a bit of poultry seasoning for flavor, thanks - 10 Nov 2006 (Review from Allrecipes US | Canada)