Creamy Chicken and Noodles

The most labor-intensive part of this recipe is boiling a chicken and pulling the meat off the bone--a real no-brainer.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 1  whole chicken
• 1  chicken bouillon cube
• 1 (8 ounce) container cream cheese, with onion and
•  herbs
• 1 (6 ounce) can  cream of chicken soup
• 12  ounces  broad egg noodles
•  salt and pepper

Directions

1. Remove the neck/gibblet package from the chicken. Rinse the chicken under cold water.
2. for 2 minutes then place in a large pot of hot water. Bring the water to a boil, cover the pot and boil the chicken until the leg joints become loose and the meat will pull easily from the bones (about 45 minutes).
3. Remove the chicken from the pot (don't pour out the water!)and let it cool so you dont burn your fingers removing the meat from the bone.
4. In the same pot you used to cook the chicken, skim off the fat (you can save it for other recipes). Keep about 3 cups of broth in the pot. If there isn't enough, add water to make at least 3 cups.
5. Add the bouillon cube, stir to dissolve.
6. Heat the broth to boiling and put in the noodles. Cook till soft. Turn the heat down to low/ simmer. Do not drain.
7. Stir in the soup and cream cheese. Allow to continue to simmer on very low heat.
8. De-bone the chicken and add to the noodles.
9. Season with salt and pepper as desired.