Happy New Year! Today’s post wraps up our Best of 2015 series. We hope you have enjoyed a look back on the highlights of the year and eagerly await what’s to come on Amish Wisdom in 2016.
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When I was growing up, Chicken and Noodles was my favorite dish. It appeared on the table at nearly every family reunion in its aluminum 9” x 13” pan. I would keep an eye on that pan as older family members took their share, and then as my older cousins had a turn. Finally it was my turn, and I helped myself to the scrapings from the bottom. There were never enough Chicken and Noodles.
What is this delightful dish? It’s so basic; part of every dinner. It’s the fill-you-up when there isn’t enough turkey to go around. It’s the side dish crowding the green beans because there isn’t enough room on the plate.
It’s one of the great-aunts sitting to the side of the kitchen Thanksgiving morning with a bread board on her lap, cutting noodles.
It’s Great-Grandma patiently boning the stewed chicken.
It’s Grandma sliding that aluminum pan brimming over with golden goodness into the oven to wait for dinner time.
And it’s the enamel canner full of potatoes simmering on the stove, with some uncle in the background, waiting for his turn to use the potato masher.
When I was a child, I didn’t realize this was an Amish recipe. I thought it was another one of Grandma’s specialties.
Imagine my surprise when I got older and discovered I could make this dish myself! With four growing children, I fixed this dish often. We usually had it for a main dish back then, the golden glory a crown for a generous serving of mashed potatoes.
- 2 quarts chicken broth
- 6 cups Amish style noodles, the thinner the better
- 2 cups chicken, cooked and diced
- Enough mashed potatoes for everyone – amount varies by family!
- Bring the chicken broth to a boil in a large pot, and then add the noodles. Cook them for about ten minutes, and then add the chicken.
- At this point, you can either let the chicken and noodles simmer on the stove top for another ten to twenty minutes, or you can pour them into a baking pan and slide them into the oven to wait for the rest of the meal to be ready.
- Meanwhile, make your mashed potatoes.
- To serve, scoop a generous helping of potatoes on a plate, and then cover them with the chicken and noodles.
- Try a bite and let the flavor take you to simpler times, family love and a welcome home.
Jan Drexler lives in the Black Hills of South Dakota with her husband of more than thirty years, their four adult children, two active dogs, and Maggie, the cat who thinks she’s a dog. If she isn’t sitting at her computer ruining – I mean living – the lives of her characters, she’s probably hiking in the Hills or the Badlands, enjoying the spectacular scenery.
Jan’s debut novel, The Prodigal Son Returns, was published by Love Inspired in May 2013, and her second novel, A Mother for His Children, was the winner of the 2013 TARA Contest in the Inspirational Category. It was released on August 5th. You can read Jan’s posts every Monday morning at the Yankee-Belle Cafe.