Gram'S Chicken And Noodles

1. 1

   In a large stockpot, place the whole chicken, the water, broth and bouillon cubes, and slowly bring to a light boil; boil, uncovered, for about 45 minutes - 1 hour, until chicken is done through but not yet falling off the bone.

2. 2

   Remove chicken and set aside to cool a bit.

3. 3

   Cool the broth and skim the fat off, I use a fat seperator for this, returning the de-fatted broth to the washed stockpot.

4. 4

   When chicken is cool enough to handle, but still warm, pull off the skin and seperate the meat from the bones, leaving chunks in good bite-sized pieces. Set aside or refrigerate. At this point everything can be refrigerated and kept for 2 days.

5. 5

   Bring stock to boil and add the thawed noodles, a handful at a time, and boil for about 45 minutes, stirring often to prevent them from sticking together. In this time the liquid will become thicker, like a gravy. If you feel you would like more liquid, add canned chicken broth to your taste.

6. 6

   It's ready to eat now, but I always keep it on the stove with the heat turned off for a couple hours to blend. Reheat gently and serve.

* Per serving · 4 servings · Values may vary.