Chicken and Noodles - Need Recipe Fast

I’ve got the day off today and we are running in multiple directions with the kids tonight so I thought it would be nice to have a pot of something that could keep warm and people could just get a bowl/plate of when they get a chance.

I’ve made lots of soups lately and thought an old fashioned Chicken and Noodles would work well. I found tons of recipies on line for Chicken Noodle soup recipies but that isn’t what I want. I want the thicker yellow Chicken and Noodles that some people in the Midwest even serve over mashed potatos (I won’t be doing that though). The few I found were using cream of mushroom soup which didn’t look anything like I was expecting.

I’m thinking of something along the lines of…

Bone in Chicken Breasts (family won’t eat dark meat so don’t suggest thighs)… season and bake for 30 minutes or so… skin, pull meat off bones and shread/dice.

Chicken Broth

Cream of Chicken Soup?

Extra wide Egg Noodles

Diced Carrots

Frozen Peas

Of course salt/pepper

Toss it all in a crock pot and let it all blend together.

It seems like I’m forgetting something… do I need butter/flour/milk/something?

Do the broth first. Simmer the chicken breasts in a couple of cans of stock and some extra water untill they’re tender enough to shred. Shred the chicken breasts with a couple of forks. Skim the crud off the top of the broth. Throw in the chicken and vegetables. When the veggies are tender, put in the noodles. If you want to thicken it a little, mix together some flour and milk, and stir it into the broth (that’s basically how you get the “cream of chicken” consistency).

Season to taste with S&P, and poultry seasoning, if you have it.

First, make chicken soup however you usually like to make it. Remove everything that isn’t broth & dice/rip up the cooked chicken, discarding the soup veggies (JMHO, I hate mushy cooked out veggies).

Then, to chicken & dumplings,

  1. I take cut up carrots, celery, and onions
  2. Fry them in a deep pot in butter (or if I have it, chicken fat) amounting to 1 TBSP per cup of liquid broth you have to add (so 4 TBSP for 1 quart)
  3. When the veggies are nicely cooked - onions clear but just starting to brown – add equal TBSP flour to the number of TBSP butter you added.
  4. Stir and toss the “roux” (a lot of the flour sticks to the veggies) for a couple of minutes
  5. Add the borth, stirring quickly to blend.
  6. Simmer, add a bit of milk or cream if you like.
  7. Add the shredded chicken and cooked egg noodles back to the thickened broth.

PS - season with salt, pepper, etc – and if it’s not yellow enough for you, add some paprika.