Grandma Jean’s Chicken and Noodles
Gina: Few dishes are as soothing or as comforting as this creamy stew of poached chicken and tender egg noodles. As kids, when any of us were feeling low, we could always count on my mom (these days she’s known as Grandma Jean) to have a pot of this soup on the stove. It seemed to me that anytime I had a bowl of it I was instantly cured. I’m not sure if it was the combination of ingredients, or the love my mother put in every pot, but I know that now, when I make it for my family, they feel the same way. Grandma Jean would simmer a whole chicken for hours (Grandma Jean took her time with everything). We, however, who always seem to be pressed for time, have thankfully found a way to create similar flavors with a shortcut (don’t tell Grandma!). We poach sliced chicken breasts to juicy perfection in the stock, and then add green peas and lemon juice for a final layer of fresh flavors and color. This one comes with our Neely guarantee: One bowl of this stew and you are on your way to recovery. Thanks, Mom!
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Melt the butter in a large pot over medium-high heat. When the butter begins to bubble, add the shallots, celery, mushrooms, carrots, and a pinch of salt, and cook until the vegetables are starting to soften, about 5 minutes. Add the flour, and cook, stirring frequently, until the vegetables are coated, about 2 minutes. Gradually stir in the chicken stock. Bring the soup to a simmer, stirring frequently, and cook until the vegetables are tender and the soup has thickened slightly, about 15 minutes.
Step 2
Meanwhile, bring a large pot of water to a boil. Generously salt the water, and cook the egg noodles until they are just tender, about 7 minutes (this will vary from brand to brand, so check the bag for an accurate cooking time). Drain the noodles in a colander, transfer them to a bowl, toss them with the vegetable oil to prevent sticking, and set them aside.
Step 3
Add the chicken slices to the soup pot, and simmer until the chicken is cooked through, 4 to 5 minutes. Add the half-and-half. Stir in the reserved noodles, the peas, and the parsley or dill, and simmer for another 5 minutes, until heated through. Season with salt and plenty of black pepper.
Step 4
This soup can be prepared a day in advance (just allow the dish to cool slightly after cooking, then cover and refrigerate).
