REAMES NOODLES AND CHICKEN RECIPES

Steps:

• Melt butter in a sauté pan. Add diced vegetables & garlic. Sauté while stirring until almost transparent. About 5 - 6 minutes on medium heat.
• Pour chicken broth into a large pot and begin to heat. Add sautéed vegetables with the butter to the broth. Add bay leaf to the broth as well.
• Bring to a rapid boil. Then add Reames noodles to the boiling broth. Cook for about 5 - 8 minutes or until al dente.
• Then add Argo (corn starch mixed with cold water) to the broth for thickening. Stirring constantly. (May have to add more if you like it thicker.) Let this cook through for at least 5 minutes while lightly boiling.
• Add chicken to the mix. Then salt & pepper to taste. Let this heat through. Then I always remove the bay leaf and let this set on the stove with the heat off for about 1/2 an hour. Then serve. It will thicken even more during this setting period.

Steps:

• Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes. Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.  Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.  Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.  Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.  Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.