Buttered Noodles and Herbed Chicken Broth
A Hearty Meal Anyone Can Enjoy
If you’re looking for a hug in a bowl, there’s no better option than these Buttered Noodles in Herbed Chicken Broth.
“Buttered noodles” might make you think of picky kids. But who doesn’t love butter and noodles?
That’s why I decided to make a buttered noodle dish with deep, tasty flavors for eaters of any age.
You can make the broth in a crockpot or on the stove. Simply add your buttered noodles and you have yourself an easy and delicious dinner, perfect for cold weather.
My Cozy Story
Often times I make things way too complicated when I cook.
It’s easy to forget about the simple dishes that warm your belly and your soul. I recently re-joined the world of Pinterest and was inspired by so many of the comfort food recipes I was seeing pinned on the site.
They reminded me of this delicious broth I used to make that is perfect for any time of the year. You can make in your slow cooker if you don’t have a lot of time or it can simmer away on your stove on a weekend when you want your house to feel all cozy.
No matter which way you cook it, it yields a delicious cup of hygge. It is also a super easy soup recipe, so that is why it is this week’s Tipsy Tuesday Tip.
How’s it Hygge-ing?
Hygge is the Danish concept of living that evokes feelings of coziness and contentment that is the result of how you have your living space, how you eat, and various ways to self-care.
If it’s simple and makes you feel cozy, it’s probably hygge.
The smells and tastes of this broth cooking in your home will certainly evoke those hygge feelings. Made with fresh veggies and herbs, this broth is very versatile.
There are several ways to serve this broth, but my favorite is to strain out the ingredients, add some perfect pasta, good quality parmesan cheese, and fresh ground black pepper.
I may go as far as to say that if anyone in your home is feeling under the weather, this broth may heal them.
EDITOR’S NOTE: This is not a medical guarantee, but it’s definitely worth a try. Worst case scenario, they get a delicious meal!
Looking for another hygge recipe? This Meatball Soup might be just what you’re looking for.
Simple Is Best and Delicious
The simplicity of this dish is what makes it so special.
Even with purchasing good quality pasta and parmesan, this dish still costs around $20 to make and will feed four people with leftovers for the next day’s lunch or dinner.
Just be sure to store the pasta separate from the broth. You can also freeze the broth to use at a later time.
Buttered Noodles In Herbed Chicken Broth
Buttered Noodles in Herbed Chicken Broth is a hug in a bowl. You can make the broth in a crockpot or on the stove. Then you simply add your buttered noodles and some broth and you have yourself an easy and delicious dinner. Perfect for cold weather.
Ingredients
- 2 Cups of Diced Celery
- 2 Cups of Diced Carrots
- 1 Cup of Diced Onion
- 6 to 8 Boneless, Skinless Chicken Thighs
- 2 Cartons of Chicken Stock, About 8 Cups
- 1 T of Salt
- 2 T of Black Pepper
- 2 Cloves of Garlic Crushed
- 6 tablespoons of butter, divided
- 1 Handful of Fresh Thyme, I used Lemon Thyme from my garden
- 1 Handful of Fresh Parsley
- 1 Package of Good Quality Pasta, I used Oricchette, which are like discs. I would recommend any round or small, bite sized pasta.
- Good Quality Parmesan
- Fresh Ground Black Pepper to Taste
Instructions
In a skillet add 3 tablespoons of butter and let it melt.
When your butter is melted, add your celery, onions, carrots and garlic and cook until they are semi soft.
While the veggies sauté, salt and pepper both sides of the chicken thighs and then add them to the crock pot, when the veggies are golden brown and semi soft, add them to the crockpot.
Add in the handfuls of the herbs and the two cartons of chicken stock.
I set my crock pot to 12 hours and let it cook overnight, or all day if I start it early in the morning.
**If you are cooking on the stove, you can follow the same steps and bring your pot to a boil and set the burner to low and let the soup simmer 6 to 8 hours on the stove, stirring occasionally to make sure nothing is burning on the bottom.
When the broth is finished, I let it cool a little and settle and I take a small measuring cup and skim off some of the fat on the top. Remember you added butter so there will be some fat. If this does not bother you then leave it. I make this broth for Mr. Tipsy for his gut health so the fat you see can help with that.
I then strain out all the chicken and veggies by placing a strainer over a bowl and I discard the veggies, herbs and chicken. All the nutrients have been leached out into your broth so the flavors are IN the broth. You are more than welcome to leave them in or pick out the chicken and add it back to your broth.
If you want to discard some of the fat you can let the broth sit in the fridge overnight in the bowl. The fat will rise and harden on the top and you can lift it off, but we leave it the way it is.
Next, boil your pasta until it is al dente. W
hen the pasta is finished cooking, drain it and add the 3 tablespoons of butter to the pot and toss the cooked pasta in it.
To plate this dish simply add the pasta to the bowls, as much or as little as you wish. I use about a ladle or two full of the broth on top of the pasta and then I top it with fresh parmesan and lots and lots of black pepper. The pasta should not be floating in the broth, add just enough broth so you get a little bit with each bite.
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1 Comments
miamigirlfoodie
July 31, 2018 at 11:22 am
This recipe loves so delicious! I can’t wait to give it a try!