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Chicken and Noodles

Another meal my cousin made while I was in CO was chicken and noodles. I had forgotten about this recipe, but my mom used to make it and it was my favorite meal growing up. Looking back on it, it’s really not that healthy of a meal and has so many carbs, but boy is it worth it! My family serves it over mashed potatoes (homemade of course) with lots of butter! It truly is a treat and perfect for Fall! Now that it’s September I’m willing it to be Fall! I can’t wait for sweaters, chilly weather, hot cocoa, crackling leaves, pumpkins…. ahhhhh Fall 🙂

* 1 whole chicken (I just bought a whole chicken and roasted it, but you can buy a rotisserie one from the grocery store and cut out half the work that way)
* 1 cup diced celery
* 3/4 cup diced onion
* 1 (16 oz) bag of frozen Homestyle egg noodles (I’ll post a picture of them, they can be pretty tricky to find some places)
* 4-5 chicken bouillon cubes
* salt and pepper
* 4-5 large russet potatoes
* milk and butter for making mashed potatoes

Ok, let’s start with the chicken. If you’re using a rotisserie chicken, then just skip this step, but if not then read on 🙂

Preheat your oven to 400F. Spray a baking dish, big enough to hold your chicken, with cooking spray and set aside. Wash your chicken and pat dry with paper towels. If I was going to be making this as the star of the meal I would add some different herbs and spices and lather him up with butter! However, since I was just making this for the chicken meat I didn’t go as fancy. All I did was just sprinkle the chicken with some salt and pepper and covered it with foil. I baked it for about an hour, until the juices ran clear. Then I removed the foil and popped it back in for about 15 minutes longer to give it some nice color. This last step I suppose wasn’t really necessary since I wasn’t putting it on a serving platter, but to me the bird just needed some color 🙂


After your chicken is cooked, remove from the oven and allow to cool until it is safe to handle.


Next, start taking apart your chicken and place all the good meat that you’re going to use in a bowl. This time I didn’t save the bones, but you definitely could if you’re wanting to make stock and freeze it for later.

Now, place your good chicken meat, onions, and celery in a big stock pot. Cover it about an inch from the top with water and place 4-5 bouillon cubes into the pot. Let this cook over medium heat for about 15 minutes. You want the vegetables just to lose that crunch but not get soft.


Next, add in your frozen egg noodles. I’ve found since moving across the country that these can be difficult to find. I tried two stores here with no luck and then finally found them at the commissary. I hope they don’t give you too much trouble with finding them, they’re more of a west coast thing I think, and some people have no idea what I’m talking about when. Try and describe them. You could possibly find them at Walmart or a store that is common everywhere. I’m not sure if you could really substitute another noodle, they really are what make the dish.


Once you’ve added the noodles, continue cooking for about a half an hour or until the noodles are tender. The mixture will thicken up a bit from the noodle starch as it cooks. At this time boil your potatoes and make into mashed potatoes.


This is what it should look like once everything has been cooked. It will resemble a thick soup, it would probably be good on its own as sort of a chicken stew, but my mom always served it over mashed potatoes, and it is quite delicious that way!


I hope you enjoy this hearty meal!


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