Old Fashion Chicken and Noodles

"I have been on a mission to make the kind of Chicken and Noodles I remember from my grade school days when my Grandma was a part time cook at the school. Thick, yet creamy - stand on their own type of dish. Sadly she passed before I could master it. I think I have it now. I hope you enjoy as much as I do! Use your favorite chicken parts or a whole chicken."
 
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Ready In:
1hr 50mins
Ingredients:
14
Serves:
10
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ingredients

  • 3 lbs chicken pieces, skin off
  • 1 tablespoon McCormick Rotisserie Chicken Seasoning
  • 2 tablespoons vegetable oil
  • 1 quart chicken stock
  • 1 quart water
  • 2 celery ribs, chopped
  • 2 carrots, peeled and chopped
  • 1 medium onion, chopped
  • 1 teaspoon thyme leaves
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon salt (optional)
  • 16 ounces amish wide egg noodles
  • 1 (10 ounce) can cream of chicken soup
  • 1 (10 ounce) can cream of mushroom soup
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directions

  • Season chicken pieces with McCormick's Rotisserie Chicken seasoning.
  • In 8 quart dutch oven heat oil over medium heat and add seasoned chicken pieces. Sear lightly just till golden brown.
  • Drain off excess oil and add water, chicken broth, onion, celery, carrots and seasonings.
  • If you wish to make this lower sodium skip the salt for now and add to taste later.
  • Lower heat, cover and let simmer 30-40 minutes or until chicken is done and tender.
  • Remove chicken from broth and set aside.
  • Turn heat up to medium high and add noodles to the pot. Stir often so they don't stick.
  • Cook noodles for 10-12 minutes according to the package.
  • While noodles are cooking, shred chicken (removing all bones if needed) .
  • When noodles are done, add the cream of chicken and cream of mushroom soups and stir well.
  • Add chicken and check seasonings. You may wish to add more black pepper or a little salt (the noodles really absorb the seasonings).
  • Heat chicken through (maybe 3-5 minutes over medium low heat). Serve immediately.
  • You may find you need to add additional chicken broth. Remember, this is NOT a soup - the entire pot should be creamy and thick but not thin and soupy.

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RECIPE SUBMITTED BY

Missouri born and bred. Raised in a family of awesome cooks and bakers! I love to cook, bake breads, pies. Nothing makes me happier than to hear someone moan or sigh with delight while eating something I've made.
 
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