Carb Watchers: Beware!!!

I was talking to one of my faithful readers the other day and she said she had just boiled a rotisserie chicken as I had suggested, but she wasn't sure what she could do with it. We had been on several retreats together where I had made my mother-in-law's Chicken and Noodles, which are always a big hit.

If you are on the Atkin's diet or are thinking about the South Beach Diet, or were once on either diet, don't read the recipe! I think you will get every carb you've lost or will lose by just reading it. Oh, but it is one pot on comfort food that will make you feel all warm and snuggly all the way down to your toes. My mother-in-law is a fabulous cook and this is one of the family's favorites. She usually boils boneless chicken breasts, but you can also do it with the remains of a rotisserie chicken. This will be one of the few times this has ever been written down because a) she just showed me how to do it a few times and b) it's not very complicated. The only part I have a hard time with is getting the gravy to the exact right thickness. At the end I'll give you some tips for that. Instead of making the noodles from scratch, which is a long, messy process, you can buy them in the frozen section at the grocery store near the frozen bread dough. The brand I use is called Rhemes, I think, and it's in a clear bag with green print.

Chicken and Old-Fashioned Noodles

(serves 6)
1 rotisserie chicken carcass

Place the chicken in a dutch oven and cover with water. Bring to a boil and allow to simmer about 1 hour. (If you are doubling this, just use a bigger pot and do two chickens at once.)

Remove chicken from the broth and let it cool. Into the broth add:

2 bags frozen noodles

Let simmer for about 15 minutes or until noodles are soft.

Combine 1 cup cool water with:

2 bags of dry chicken gravy mix (Pioneer or Old Mill are the best choices because they make more. If you can't find them, use 4 bags of the store brand.)

Stir into the broth mix and let cook until thick, stirring frequently. While waiting for the broth to thicken, clean the chicken meat off the bones then add it to the noodles. Add salt and pepper as desired, but taste it first because some gravy mixes can be very salty.

Serve on top of mashed potatoes. (I know, weird, but it really is better this way.)


I often add my gravy mix and then realize I didn't buy enough gravy mix. If this happens place two tablespoons of corn starch or flour in a mug. Add two tablespoons cool water to the mug and blend with a small whisk or fork until most of the lumps are gone. Add a ladle of hot broth to the mug and blend it in before adding all of it to the big pot. Stir well and let it cook for a minute. If it's still not thick enough, do it all again.

I have also made this recipe with beef and it is just as good. I just use canned beef broth, left over roast beef, and beef gravy. Enjoy!