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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place whole chicken in stock pot, fill water so that it just covers the top of chicken (about 3 1/2 quarts). Add bay leaf and bouillon cubes. Cook on medium heat for about 1.5 hours. Dice onion and cut potatoes while chicken cooks. | 2. Once chicken starts to fall off bone, remove from pot and add potatoes, noodles, onion, garlic, parsley and pepper. Piece chicken and begin roux (instructions below), set chicken aside. | 3. Cook potatoes and noodles until tender and being careful not to cook off to much of broth. | 4. Add chicken once potatoes and noodles are tender; add roux to thicken. | 5. ROUX: | 6. Heat small skillet on high, remove from heat. | 7. Add butter and brown; be careful not to burn butter (butter should completely melt and brown within seconds). | 8. Add olive oil, then flour and whisk until smooth (if needed add slightly more flour until thickened). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1 1/2 - 2	lbs		0.0	0.0	0.0	0.0
pot pie square noodle	1	bag		-	-	-	-
chicken bouillon cube	5			-	-	-	-
bay leaf	5			-	-	-	-
onion	1			44.0	10.274000000000001	1.21	0.11
potato	5		diced	-	-	-	-
garlic	1/4	teaspoon	chopped	1.043	0.2314	0.0445	0.0035
parsley	1	teaspoon		0.45	0.0791	0.0371	0.0099
pepper				-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8
olive oil	1/4	cup		477.36	0.0	0.0	54.0
flour	1/3	cup		192.76	42.2018	3.1337	0.7479

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.