Noodle Artisan Tips

Place 4 to 5 lb. chicken leg quarters or any chicken pieces in a large stockpot and fill with hot water until the chicken is covered with the water.  Cover with lid and cook until chicken is tender.  Remove the meat from the liquid, which is now called broth.  Take the meat from the bones and return it to the broth.

Stir 1 can of Campbell’s Cream of Chicken soup, and 1T. salt into the hot broth.  

Bring the broth to boiling and add the noodles, stirring only once.  When the broth and noodles return to a full boil, turn the fire down to a very low temperature for about half an hour, and then turn completely off.  Don’t continue to stir.  The longer the noodles sit in the hot broth the better they are – they just keep absorbing that delicious broth.

They hold the heat for a long time if you are taking them to a family dinner or pitch in meal.

2 ½ - 3 lb. Chuck Roast or that amount of any cut of beef that’s on sale
2 ½ qt. Water (that’s 10 cups)
1 Tablespoon salt
1 envelope dry onion soup mix
1 can Campbell’s Beefy Mushroom Soup
1 pkg. Coe’s Noodles

Put everything except the noodles in Crockpot the day before and cook all night on low.  Continue on low the next day until about an hour before you put the noodles in, then turn on  high.  You always want the broth very, very hot before adding the noodles.

Take the beef out, pull it apart, put it back in the broth and add the noodles.  Turn it to low and the noodles will cook in the broth.   Once noodles have been added, leave them alone and resist the temptation to stir them often.  Just a quick stir when you put them in the broth is all they need.  When they are done, just turn the crock pot off and they will stay hot for several hours.   I like to add the noodles even several hours before serving them as they soak up the broth and are even better the longer they sit.

 

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