Everyone has their go-to chicken & noodle recipe which I think Tony and I have been perfecting ours since last winter. Chicken & noodles is our all-time favorite comfort food for this time of the year.
Our recipe probably isn't any different than yours, but I wanted to share it with you since it tastes so delicious! This makes a pot full, so if you're not planning to have it for dinner for 2 or 3 nights, I'd recommend cutting the recipe in half.
Ingredients
* 3/4 lb. grilled chicken strips, diced* 16 oz. bag Reames egg noodles
* 8 oz. carrots, chopped
* 4 stalks of celery, chopped
* 1/2 white onion, diced
* 3 chicken bouillon cubes
* 4 cups water
* 12 oz. chicken broth
* 1 tbs. butter
* 1 c. milk
* 1/4 c. flour
* 1/2 tsp. bay leaves
* 1 tsp. parsley
* 1/4 tsp. thyme
* 1 tsp. pepper
* Salt to taste
Serving size: 6 - 8 (depending on the size of your bowl!)
Directions
1. In a large pot, bring the chicken broth, water and bay leaves to a boil.
2. Add in the bouillon cubes and dissolve.
3. Add the Reames noodles and simmer for 20 minutes.
4. Once the noodles are cooked, add the diced chicken, vegetables and seasonings; stir.
5. Let the vegetables cook for an additional 10 minutes; stir in the butter, milk and flour.
6. Turn to low heat for a few minutes to thicken.
For a little extra comfort (or should I say, carb overload), Tony and I prefer our chicken & noodles with potatoes (skin on all the way)! We add in a heaping spoonful of butter, a cup of milk, and salt and pepper to taste.
Serve the chicken & noodles over mashed potatoes, and ENJOY!! If you try our recipe, be sure to let me know how much you like it - I'd love to hear your comments!
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