Chicken and Noodles Recipe with Egg Noodles 👨‍🍳🍗🍲🥕🧅🧄

My chicken and noodles recipe with egg noodles is a healthier version of a classic dish. By using evaporated milk instead of cream, you can cut the calories significantly without cutting the flavor.

This recipe starts out by boiling chicken leg quarters in homemade vegetable stock in order to not only cook the chicken but also create a rich, flavorful broth for the soup. Once the chicken is cooked, I removed the meat and added garlic, onion, carrot, and celery to the broth. After softening the vegetables, I added egg noodles and returned the meat to the pot. I then added a can of evaporated milk, along with enough extra water to just barely cover the noodles. With just the minimum amount of liquid in the pot, the resulting broth would be thicker without the addition of heavy cream. The egg noodles released starch into the broth as they cooked, further thickening the broth. By choosing the right ingredients in the right amounts, I would able to create a chicken and noodles recipes that was rich and creamy without all of the calories. If you want to see my make this healthy version of the classic southern comfort food dish step by step, be sure to watch my video!
👨‍🍳🍗🍲🥕🧅🧄

Written Recipe on my Website: https://parnellthechef.com/chicken-an...


For more information about Southern food and Argentine cuisine, please visit my website: http://www.parnellthechef.com

Social Media Links:
  / parnellthechef  
  / parnellthechef  
  / parnellchef