Chicken & Noodles is that recipe that will just make you feel better. The broth gets nice and thick and is the perfect vehicle to deliver those thick egg noodles and shredded chicken. This tastes like it took days to prepare but it’s ready in 30 minutes. Everyone wants seconds of this dish so make the full batch. I make it year-round, but it especially tastes good over the holidays.
Tips for Chicken & Noodles
- Don’t overcook the noodles. You don’t want them to get mushy. As soon as they start floating to the top of the water that’s when you set the timer. Be sure to rinse them thoroughly in cold water once you strain them.
- Using a vegetable dicer for the onions makes life so much easier. You’ll never go back.
Chicken & Noodles
Chicken & Noodles is a family favorite in my house. It truly tastes homemade by using Reame's frozen egg noodles. Adding a shredded rotisserie chicken makes it a one pot meal that's comforting and filling.
Ingredients
- 2 12 oz bags frozen Reame’s noodles
- 8 tbsp salted butter
- 2 yellow onions diced
- 64 oz chicken stock (2 cartons)
- 1 C all purpose flour
- 3 chicken breasts or 1 rotisserie chicken shredded
- 2 TB better than bullion chicken base heaping
- 1 tsp salt
- 1 tsp pepper
Instructions
- Boil frozen Reame's egg noodles in boiling salted water. Once the noodles float to the top and start to boil again, set a timer for 8 minutes. Stir frequently.
- Strain the noodles and rinse under cold water to stop the cooking. Set aside.
- In the pot your noodles cooked in melt butter over medium heat and add diced onions. Cook for 15 minutes. Add a cup of flour, whisk and cook for 2 minutes.
- Add the chicken stock. Whisk and turn the heat to high. Add better than bouillon chicken base, salt and pepper. Whisk until it becomes thick like gravy.
- Turn the heat back down to medium. Add the shredded chicken and cooked noodles, stir and serve.
Tried this recipe?Let us know how it was!