Give me a pot of chicken and noodles and I’ll be your friend forever. Seriously, forever.
Last month B and I were in Iowa celebrating a late Christmas with my family. Instead of doing the traditional Christmas dinner, I made the executive decision to serve a couple of soups instead. My original plan was to make chili and potato soup but laziness got the best of me. The chili was simple enough but potato soup? My official potato peeler was back in Kansas and I wasn’t in the mood to cover in his absence.
Luckily I was staying at my friend’s house or Hotel de Thomason as we like to call it. At Hotel de Thomason, I have full access to all of her recipes, most of them based from friends or family. When I decided last minute to ditch the potato soup and make chicken and noodles, she came through with a recipe that was quick, simple and delicious.
I know you’re supposed to stick to the original recipe when cooking or baking something for the first time but my friends, that is soooo hard to do. Plus, my dad is anti-onion (and I was anti-dicing them) so for his stomach’s sake, I had to do a few simple modifications. Sometimes I sneak onions in his food (shhhh, don’t tell him) but this time, I figured I would behave myself. I also added the can of soup. I broke the rules twice.
The key to this recipe is the chicken base. Don’t be cheap and buy chicken broth. Shell out the $4-5 for the jar and I promise, it will make a huge difference. Also, buy the rotisserie chicken. The flavor is so good and it takes just a few minutes to carve that meat off the bones. And for the record, I hate bones. It takes everything I have in me to pull that meat off the chicken carcass but I do it…and so can you.
If you want your chicken and noodles more soupy than goopy (my technical term for the way I like mine), don’t add the cream of chicken soup. Stick with the water and add less noodles, around 18 oz instead of 24. No matter how you like your noodles, this recipe is forgiving. You can easily thin or thicken the consistency to your heart’s desire.
The chicken and noodles were a bit hit with the family. I liked them so much I made them for my boyfriend and his dad. It’s definitely a comfort food classic that’s permanently going into our meal rotation!
- 2 cups sliced celery
- 2 cups sliced carrots
- 1 cup onion (if your dad doesn't object)
- 10 cups water
- 1 can cream of chicken soup
- 3 tsp chicken base
- 1 rotisserie chicken, deboned
- 24 oz Reames Egg Noodles
- salt & pepper
- Fill a large pot with the water and heat on high.
- Add all of your vegetables, chicken base and chicken meat.
- Once the water starts boiling, add egg noodles and cook for 20-25 minutes, until noodles are done.
- Stir in soup and let sit 5 minutes.
- Add salt and pepper to taste.
Do you prefer your chicken and noodles soupy or goopy?