Start with boneless chicken pieces and make a rich, scrumptious, thickened broth to go with it. Then make some homemade noodles (or buy some fresh or frozen noodles) and cook them right in the broth. Fantastic!!
For making your own homemade noodles for this recipe, use 3 eggs, 1 T. water, 2 3/4 cups light spelt flour (or all-purpose if no wheat allergy)
Heat large (13") cast iron skillet over high heat. Add oil and chicken. Season chicken with pepper. Cook quickly, stirring often, until done. Remove from pan and place in crock pot.
Melt butter in same skillet over medium heat. Add carrots, celery, onion and garlic, and saute until tender, about 10-15 minutes.
Add flour and blend evenly.
Quickly whisk in cream, water, and chicken base until smooth. Add to crock pot and turn onto low until ready to continue.
Before adding noodles, turn crock pot to high heat. We positioned the Kitchen Aid in such a position so the noodles go directly into the crock pot.
Add noodles and stir to separate. Cook until noodles are tender, about 20 minutes. Taste and adjust seasoning if necessary.
I reduced the amount of flour for thickening because I was using homemade noodles. For making your own homemade noodles for this recipe, use 3 eggs, 1 T. water, and 2 3/4 cups flour. If you are not using fresh homemade noodles, you may need more thickener.
Although spelt is an ancient form of wheat, most people with wheat allergies can eat it with no problem. However, it still contains gluten, so avoid spelt if you have a reason to avoid gluten.
Better than Bouillon organic beef and chicken bases are my favorite to use in broths because they are gluten free and soy free.