Few dishes say “comfort food” like homemade chicken and noodles. This generous “one pot” recipe includes enough chunks of tender chicken, noodles, vegetables and gravy to feed an army or dinner for two with plenty of leftovers to pack for lunches.
Place chicken, onion, garlic, 1 tsp. dried parsley, 1/2 tsp. salt and 1/4 tsp. black pepper, and diced celery in a dutch oven and cover tightly. Add 2 cups of water and cover tightly. Simmer on medium low heat for 1 hour. Remove chicken and set aside.
Add 2 cups of additional broth and bring to a boil. Reduce heat to medium. Whisk the milk and flour together and slowly add it to the broth, whisking constantly until smooth.
When thickened, stir in the frozen vegetables. Allow to simmer for 10 minutes. Add the chicken and gently stir in the noodles. Season to taste. Allow to simmer 5-10 more minutes.
Enjoy!
Homestyle Chicken & Noodles
Ingredients
- 12 ounces egg noodles
- 2 pounds chicken thighs or breasts stewed and cut into bite-sized pieces
- 1 med onion diced
- 1 stalk celery diced
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tsp minced garlic
- 2 tsp dried parsley
- 2 cups water
- 16 ounces chicken broth or stock
- 1/4 cup flour or cornstarch
- 2 cups milk or cream
- 12 ounce package of frozen mixed vegetables
Instructions
- Cook the noodles according to package directions and set aside.
- Simmer chicken, onion, garlic, parsley and celery in a 5 quart Dutch oven on medium heat for 1 hour. Reserve broth, remove chicken, cut into bite-sized pieces and set aside.
- Add 2 cups of chicken broth to the reserved broth and heat to boiling.
- Whisk the milk and flour or cornstarch together and gradually pour into the broth, whisking constantly until smooth.
- Add the chicken and vegetables.
- Simmer for 10 minutes to allow flavors to blend. Add more salt and pepper, if desired.
- Add the noodles and allow to simmer 5-10 more minutes or until heated through.
- Enjoy!
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