Leftover Comfort Food

If you make a turkey for Christmas, here is a recipe I made using leftover turkey from Thanksgiving. If you don’t have turkey, I am sure you could easily substitute chicken. I thought it was delicious.

Turkey & NoodlesTurkey and Noodles from Pinterest
12 c. chicken broth
1/2 tsp. salt
1/2 c. diced onion
1/4 tsp. black pepper
1 lb. frozen egg noodles
1/4 c. flour
1 1/2 c. milk
4 c. diced turkey
3 large carrots

Heat broth to a boil. Add salt, onion, carrots, and pepper. Add frozen noodles and bring to a boil. Reduce heat and cook 10 minutes. Add flour and milk. Cook until juices are somewhat reduced and slightly thinned. Add meat. Cool slightly before serving.

Notes:

  • Freezer recipe – Just thaw and reheat at 350 degrees for 20-30 minutes.
  • I used dry egg noodles. It worked just as well and was cheaper to purchase.
  • I used reduced sodium chicken broth. You could make your own with the leftover turkey bones. You could also use 2 parts broth/1 part water to reduce cost.
  • I used skim milk. It had to cook a little longer to thicken but it worked.
  • I used frozen carrots.
  • I add a couple of celery stalks. I think you could also had some spinach to this recipe.
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Homemade Chicken and Noodles

The first time I went to visit my Grandma and Grandpa Fletcher in Arizona, they took my mother and I to meet all their friends. One couple they hung out with my Grandpa Fletcher’s cousin Joann and her husband Jerry. When we went to Jerry and Joann’s house, Joann made this delicious homemade chicken and noodle dish. I’m sure her secret to the success of this dish was the homemade noodles. Although I never got a copy of Joann’s recipe before she passed away, I found a dish with a similar taste.

 This recipe comes from the cookbook Perfect 10. I had a chance to meet the author at a Craft Patch craft show in Lee’s Summit. The author was telling me how her family always gave rating of 1-10 (with 10 being the best) whenever she made a recipe. She placed all the perfect 10 recipes in a separate binder to make recipes for her family’s favorite dishes easily accessible. One day, she realized she had three binders full of perfect 10 recipes. The binders sparked an idea – to create a cookbook sharing these wonderful recipes with others.

The first recipe I made from the Perfect 10 cookbook was for this Homemade Chicken and Noodles. I halved it but I forgot to decrease all the spices. Loved it! The second time I made it, I didn’t do that and I added a little more carrots and celery. I felt like the flavor was better the first time. The recipe below is the original recipe as written. I would recommend making the spices a little bit more if you are adding extra vegetables.

Homemade Chicken and Noodles by Rita Lindsey

4 boneless, skinless chicken breast
2 can (16 oz.) chicken broth
1 white onion, chopped
3 stalks celery, diced
2 carrots, diced
1/4 tsp. sage
1 tsp. thyme
2 bay leaves
1/8 tsp. poultry seasoning
1/4 tsp. dried parsley
1 tsp. salt
1 tsp. pepper
1 package (large) Reame’s Frozen Eggs Noodles (I used regular Martha Gootch too.)

Put chicken in large stockpot. Pour in 2 cans of chicken broth and add enough water to cover. Bring to a boil. Reduce heat. Skim foam from top. Add vegetables and seasonings. Simmer for 1 hour or until chicken is tender. Remove chicken and cool. Then, cube. Remove bay leaves from stock and increase heat. Add noodles and bring to a boil. Stir occasionally and cook until tender and stock thickens. Add chicken back.

Serves 4-6.