Chicken & Noodles

Ingredients

• 2 bone-in chicken breasts with skin ((or about 2-3 pounds of any cut of chicken))
• 1/4 onion
• 1 tablespoon salt
• 1 recipe Homemade Egg Noodles ((or ~10 ounces Amish egg noodles))
• 3 pounds russet potatoes (cleaned, peeled, cut into 2 inch pieces)
• 1 1/2 tablespoons salt
• 6 tablespoons butter (cubed)
• 1 cup milk (warm)

Instructions

1. 1

   --- For the Chicken and Noodles: ---

2. 2

   Place chicken, onion, and salt in a 4-5 quart dutch oven and cover with water (about 8 cups).

3. 3

   Bring to a boil, turn down to low, cover, and simmer for 15 minutes or until cooked through.

4. 4

   Take pot off stove. Remove chicken and allow to rest until cool enough to handle. Discard skin and bones and shred into bite size pieces.

5. 5

   Strain the broth into another large dutch oven or bowl.

6. 6

   Place broth back in dutch oven (add 2-3 cups water or broth if needed for cooking the noodles). Add more salt to taste. Bring to a boil.

7. 7

   Add the noodles to the boiling water and cook until almost al dente, about 3-5 minutes for fresh noodles and 8-12 for dried (they will continue to soften in the hot liquid). Remove from heat.

8. 8

   Add the chicken back to the pot.

9. 9

   Serve over mashed potatoes.

10. 10

    --- For the Mashed Potatoes: ---

11. 11

    Place potatoes in a 3 quart pot and cover with cold water.

12. 12

    Bring to a boil, add salt, and reduce heat to a low boil. Cook for 12-15 minutes until fork tender. Drain and let sit for a few minutes to allow excess water to evaporate.

13. 13

    Add butter and milk to the potatoes and mash with a hand masher or electric hand mixer. Add more milk if needed to achieve desired consistency. Season to taste.