West Virginia is not famous for its cooking, but it sure as hell has convenience down to an art-form. For those in search of a substantial, economic and quick meal that you can make at home, let me recommend my cousin Jessica’s blue-plate special. You hear em hollerin’ down the hollar for more. Yee Ha!
3- Chicken Breasts w/ skin and bone(cut in to small pieces to hurry cook time)
1/4 sweet onion
Handful of Shredded Carrots
6-8 cups water (enough to fill large kettle
Salt, Pepper to taste
1-2 Tablespoons Chicken Bouillon
Mrs. Weiss’ Kluski Noodles (red and blue pkg)
Boil Chicken, onion and spices until chicken is done. Remove from broth, de-bone, remove skin, and shred chicken. Return meat to broth. Bring to boil again.
Put in Carrots. Cook til almost tender.
Add noodles. Cook until desired consistency.
Depending on how much broth, serve as soup or over mashed potatoes.