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fresh - Chicken Noodle Stew over Toast

Source of Recipe

from flamingo times, Wildduck Publishing


List of Ingredients

fresh - Chicken Noodle Stew over Toast

1 cup coarse bread crumbs
1/3 cup + a little bit more, butter substitute, separated
1, 3 to 4 pound whole chicken, cut into pieces
...or use your favorite pieces, chopped, skins removed
1/2 tablespoon dark brown corn syrup, (Karo's blue label)
1 medium minced onion
2 to 2 1/2 quarts boiling water
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon curry powder
cornstarch
cold water
8 ounces uncooked pasta noodles
salt and pepper to taste
slices of toast

Melt a little butter in a frying pan and add the bread
crumbs. Stir and cook until crisp. Set aside.
Melt the 1/3 cup butter in a stockpot.
Add the chicken, syrup, and onion and brown slightly.
Pour in enough water to almost cover.
Add salt and stir. Cover and simmer until the meat is tender.
Remove the meat and set aside.
Add the garlic and curry powders to the broth. Measure
out the broth and then pour back into pot.
Mix 1 tablespoon cornstarch blended with just enough cold
water to make a liquid per each 1 1/2 cups of broth.
Then add the chicken and noodles and cook to the package
directions for the tenderness you desire.
Serve over toast with browned crumbs sprinkled over top.


Recipe