Growing up in Nebraska, chicken and noodles was a favorite meal of mine. My sous-chef dish-washing would buy a “whole chicken in a can”. At that time, there was no such thing as fresh deli rotisserie chicken, like we can buy now in most grocery stores, Sam’s or Costco.
I remember when mom would open up that can and dump out the gelatinous goop of meat and bones. She would painstakingly pick the bones clean placing the meat in a pot of boiling water that would become a thick, beautiful, fragrant start to her chicken and noodles.
Once married and cooking on my own I never could bring myself to buy a big can of that pre-cooked whole chicken. Instead, I would buy a few chicken breasts, cook and shred them and use them in various main dishes, including chicken and noodles.
Today, I prefer to start with rotisserie chicken, either from my grill or from the local market. We dive into this hot and tasty chicken enjoying it alongside a baked sweet potato and some vegetables. It is the chicken leftovers that turns ordinary chicken and noodles into extraordinary comfort food!
Sometimes I make homemade noodles but whenever I can find Amish noodles I stock up for recipes such as this one. They cook up perfect, don’t get mushy and last through several warmings as we eat the leftover chicken and noodles. I cook the noodles in chicken broth, homemade or store bought.
After the noodles have cooked in the broth, the cooked chicken, minced onion, and a can of cream of chicken soup brings this pot of goodness right over the top!
Not everyone serves their chicken and noodles over mashed potatoes. This is the way my sous-chef dish-washing momma did it and so this is the way I do it. 🙂
For the ultimate comfort food dinner, I encourage you to put chicken and noodles on your “wanna make this soon” list. Btw – leftover turkey works well also. Just sayin.
The recipe at the bottom of this post gives you a couple different options for the chicken. For convenience, chicken and noodles can be made and then placed in the Crock Pot on low for a few hours until ready to serve. (Add more water if needed.)
Have a blessed Week!
P.S. I hope you enjoy a few of my favorite Bible verses on blessings:
“And my God will supply every need of yours according to his riches in glory in Christ Jesus.”
“Every good gift and every perfect gift is from above, coming down from the Father of lights with whom there is no variation or shadow due to change”.
“fear not, for I am with you;
be not dismayed, for I am your God;
I will strengthen you, I will help you,
I will uphold you with my righteous right hand.”
- 1 whole cooked rotisserie chicken or 1 lb. of chicken breasts, cooked and shredded
- 5 Tablespoons chicken base (bouillon)
- 8 ounces Amish style thin to medium egg noodles
- 4 Tablespoons unsalted butter
- 1 Tablespoon dried onion
- 1 can cream of chicken soup
- salt and pepper to taste
- Debone your cooked rotisserie chicken, shredding the meat as you go. Or cook chicken breasts and shred.
- Fill a large pot with 8 cups water, add butter and 5 tablespoons chicken soup base or bouillon. Bring to a boil making sure all the soup base dissolves. Add noodles and cook for 8 to 12 minutes until the noodles are soft.
- Add 1 Tablespoon minced dried onion and 1 can cream of chicken soup. Add in shredded chicken.
- Reheat to a simmer but do not boil. At this point, you can keep on the stove on low until ready to eat or for up to an hour.
- Serve over mashed potatoes.
*Add more water if after cooking the noodles the broth is completely soaked up. This dish should be a little soupy, but thicker than a noodle soup. The noodles and cream of chicken will help to thicken the broth.
**For convenience, chicken and noodles can be made and then placed in the Crock Pot on low for a few hours until ready to serve. (Add more water if needed.)