I’m going to whine about the weather again. It’s the middle of November, and it’s still hot here. Like 90 degrees! Did I not get the memo? Are we just skipping fall and winter this year? My poor kids are asking if we can have a fire in the fireplace. Sure guys, but you might want to strip down to your underoos and have a popsicle if we do.
So you know what I’m doing? I’m wearing my favorite grey cardigan anyway. I don’t care if I have to wear extra deodorant because I’m sweating, I’m tired of my summer clothes. So I’m just pretending it’s a normal slightly chilly November day. And in that same defiant spirit, I’m making wintery things for dinner. Like chicken and noodles.
–End of weather rant–
This is my simplified version of The Pioneer Woman’s already easy Homemade Chicken and Noodles. It is different than chicken noodle soup in that it has very little broth, chunkier chicken and veggies with a hearty helping of thick egg noodles.
And I have to agree with our beloved Ree– Reame’s frozen egg noodles are the way to go. I’ve made my own egg noodles, which is a bit time consuming, and these taste as good if not better.
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Easy Chicken and Noodles
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Simmer
- Cuisine: American
Description
This cozy one-dish meal with chicken, veggies and egg noodles is hearty and satisfying.
Ingredients
- 6 cups water
- 4 teaspoons Better Than Bullion Chicken Base
- 1/4 of a yellow onion, chopped
- 4 large carrots, chopped
- 3 stalks of celery, chopped
- 12 ounce package frozen egg noodles (I used Reames)
- 2 cups chicken, cooked and chopped or shredded (I used a store-bought rotisserie)
- Salt and pepper to taste
Instructions
- In a large pot, bring water to a boil over medium-high heat.
- Add bullion base, onion, carrot, and celery and reduce heat to medium.
- Allow the broth and vegetables to boil gently until the carrots are tender (about 30 minutes).
- Add frozen egg noodles and cooked chicken and bring the broth back to a boil. Allow the noodles to boil for about 10 minutes, stirring occasionally to keep the from sticking together.
- Turn heat to low, until ready to serve. The noodles will absorb most of the broth.
- Season according to taste with salt and pepper.
Nutrition
- Serving Size: 1 Serving
- Calories: 376
- Sugar: 6.7g
- Sodium: 536mg
- Fat: 14g
- Saturated Fat: 3.6g
- Unsaturated Fat: 8.4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 95mg
Jamie@Milk 'n' Cookies says
I’ve always loved eating homemade chicken noodle soup on the second or third day, when the noodles have absorbed most of the broth so it’s more like a chicken noodle stew. This recipe sounds like it would be just my cup of tea.
Perhaps you can send me some of your warm weather, and I’ll send you some of our chilly days. Our apartment was a “balmy” 58 degrees this morning (our landlord controls the heat, and he can be a stingy fellow!), haha
Julie says
Oh wow! That’s so chilly. I’ll think of you when I open up the windows tonight to cool down the house 🙂 Enjoy your hot chocolate, scarves, boots, and colorful fall leaves.
Vicki says
How many servings does this make?
Julie says
This recipe will serve about 6 people.
Lynn says
The chicken and noodle recipe was awesome! Would not change a thing!
Julie says
Thanks so much Lynn, glad you enjoyed. We made this recently too, and it really does hit the spot!
Geraldine Byers says
can I freeze it
Julie says
I think you can freeze this, but the noodles will absorb a lot of the broth so you may want to add that back when you thaw. Noodles will be softer, but I don’t mind that.