Wednesday, June 24, 2015
JEAN'S CREAMY CHICKEN AND NOODLES
8 ounces uncooked wide egg noodles
4 cups water
1 pound boneless skinless chicken breasts
1 1/2 cup chopped onions
3/4 cup chopped celery
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 bay leaf
1/8 teaspoon white pepper
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted (could use homemade soup)
1/2 cup buttermilk
Chopped fresh parsley (optional)
Cook egg noodles according to package directions, drain, set aside.
Meanwhile, bring water to a boil in Dutch oven over high heat. Add chicken breasts, onions, celery salt, thyme, bay leaf and white pepper. Return to a boil. Reduce heat to low, simmer, uncovered 35 minutes until chicken is no longer pink in center. Remove chicken and cut into 1/4 inch pieces. set aside.
Increase heat to high. Return liquid to Dutch oven to a boil. Continue cooking until liquid and vegetables have reduced to 1 cup. Remove from heat, discard bay leaf. Whisk in soup and buttermilk until well blended. Add chicken pieces and pasts: toss to blend. Garnish with parsley.