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Chicken & Noodles

  • Prepare ingredients in a large stock pot
  • Add 1 chicken (insure innards are removed).
  • Add 1 onion, coarsely chopped
  • Add 1 head garlic, coarsely chopped
  • Add 3 celery stalks, coarsely chopped
  • Salt & Pepper to taste
  • Cover with water and bring to boil.

  • Cool; bone & skin chicken
  • Put chicken broth in refrigerator, when cool, remove layer of fat.
  • In a frying pan, mix two cups of stock and three tablespoons of flour or cornstarch (whichever you prefer).
  • Over a medium heat, stir to a gravy consistency.
  • Continue to add more flour and stock until you get a good-sized pan of gravy.
  • Add chicken and remaining vegetables.
  • Serve over cooked egg noodles.
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