It was a perfect day for comfort food. Eliza went through her pantry at Slipknot looking for a combination that would satisfy her and provide leftovers for Uncle Oliver and Jon for the week. Ah-ha, a bag of Amish egg noodles, Gnocchi and a carton of portabella mushrooms, this could be a potful of pure joy! She just happened to have a loaf of crusty bread on hand that will complete the meal. While the chicken simmered, filling the kitchen with an amazing aroma, Eliza decided to go out and set the table in the yard to give herself a treat. Rarely does she get the chance to do something …just because. A handful of basil, lavender, and coreopsis in a favorite pair of ceramic rain boots and her setting is inviting.
Eliza’s Crowd-Pleasing Chicken and Noodles with Gnocchi
6 boneless chicken breast 8 cups water
4 chicken bouillon cubes 1 tsp celery seed
1 tsp black pepper 3 bay leaves
1 medium onion, chopped 3 stalks celery, sliced
8 oz. carton portabella mushrooms, 2 Tbsp olive oil
stems removed and sliced 2 Tbsp corn starch, dissolved in water
12 oz. bag wide Amish egg noodles 16 oz. Gnocchi
Wash chicken, place in water with bouillon and seasonings, bring just to boil and reduce heat to simmer. Cover and let simmer good 30 – 45 minutes until chicken done. Remove from broth to cool. Chop into bite-size pieces when cool.
Meanwhile, sauté mushrooms until lightly browned, add onions and celery and continue to sauté crisp tender, 2 – 3 minutes. Add to broth with a slotted spoon, bring broth to boil. Add noodles, reduce heat to slow boil and cook until almost done. Add Gnocchi about 3 minutes before noodles done and continue to boil until Gnocchi floats to surface. By now noodles should be done. Add chicken.
Reduce to low simmer, add dissolved cornstarch stirring constantly while thickens. Remove bay leaves before serving.
