Chicken or Turkey and Noodles

If your meat is uncooked, drizzle some oil into your pot and heat it on medium heat. Add the meat and brown on both sides. Add a small amount of your broth and simmer until the meat is cooked through. Set aside to cool slightly, then cut into bite sized pieces.

If your meat is already cooked from a roasted chicken or thanksgiving turkey, just shred it and set it aside.

Skim the broth in your pan to get out any gross bits if you cooked the meat, then add the rest of the 2 quarts.

Bring the broth to a low boil. Add the noodles in handfuls until they are all in. Turn the heat down to just maintain a simmer.

Stir the noodles frequently but gently. Add the extra broth as/if needed; you are more likely to need extra with the dumplings.

Regular Noodles:
Start checking the noodles at 10 minutes. When they have just a dot of dry flour in the center, add the slurry. In a bowl, whisk together 2 rounded spoonfuls of cornstarch with some of the broth until smooth, then pour it into your noodles. Add the meat. Check the flavor and adjust salt and pepper as needed.

Continue to cook and stir gently until the noodles are cooked through, about 5-10 minutes more. Turn off the heat and let sit 5 minutes before serving.

Dumplings:
Start checking the noodles at 20 minutes. When they have just a little line of flour in the center, add the meat to your broth. Check the flavor and adjust the salt and pepper as needed.

Continue to cook and stir gently until the noodles are cooked through. With this type that could be anywhere from another 10 minutes to 30 minutes (depending on size, shape, and dryness). Just check them about every 10 minutes.

Serve over mashed potatoes with desired sides.