Monday, May 31, 2010

Chicken & Noodle Potpie

1 1/2 lb. boneless skinless chicken breast
6 C vegetable broth

3 celery stalks, chopped into bite size pieces
salt and pepper to taste
1/2 tsp. crushed saffron
1 lb. small potatoes
6 carrots, sliced
1 vidalia onion, sliced

2 C all purpose flour
2 T butter
1 tsp. salt
1 egg
2-4 t water
In a large Dutch oven with 1T olive oil, brown the chicken on all sides. Remove and set aside to cool. Add onion, carrots and celery to the pot, saute. Add remaining soup ingredients. Cut chicken into bite sized pieces. Cover and simmer for  4 hours. For the noodles : In a large bowl add flour and salt. Cut in butter with a pastry blender. Whisk and add egg and water until a soft dough forms. Roll onto a flour dusted counter top 1 8 " thick. Cut into 2" squares. Turn soup to boil. When you have a rolling boil. add noodles a few at a time, until they are all in the pot. Return to boiling , boil uncover stirring occasionally, until noodles are tender, about 15 minutes. Serve.

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