 | This may not be a beautiful dish, but it is warm, satisfying and perfect for a cool fall day. Miss F had requested carrot cake for her birthday cake this year, which she happily shared with C for his birthday (it's his favorite cake too!) I had carrots left over and had seen Pioneer Woman cook chicken and noodles on her television show. This recipe was inspired by hers, mainly that I wanted another recipe to use the Reames frozen noodles. Miss F actually most preferred the carrots, she is sort of obsessed. At the grocery store in Aspen, they carry a giant 25 pound bag of carrots that she wants to buy every time we are there. I am not sure who is buying it, but Miss F would love them to share some of the carrot bounty with her. I hope everyone has a wonderful Thanksgiving tomorrow! |
3 tablespoons butter
¼ cup flour
2 ½ cups chicken broth, divided
½ cup milk
4 chicken thighs, skin removed
1 pound carrots, diced
1 stalk celery, diced
½ onion, diced
1 teaspoon salt
1 teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon pepper
dash of hot sauce
1 package frozen egg noodles
Melt butter in a saucepan over medium-low heat. Stir in flour; keep stirring until smooth and bubbly. Remove from heat and add ½ cup chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens. Stir in the remaining chicken broth.
Add the chicken thighs, carrots, celery and onion to the crockpot. Stir the salt, parsley, thyme, pepper and hot sauce into the chicken broth mixture, pour over the chicken thighs. Give the mixture in the crockpot a stir or two. Cover and cook on low for 6 to 7 hours. Turn the heat to high, add the egg noodles and cook one hour more, checking the liquid and stirring occasionally, add more broth if needed.
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