Chicken + Noodles
Okay, full-disclosure…I’ve been on a diet my entire life. I came into the world chubby and it was my parents’ mission to get the chub off. Looking back, I know they were doing what they thought was right, but I also know that weight is tied to so much more than food. That’s all a story for another day, though. I wanted to share that little window into my soul, so you’d understand I never would have been allowed to eat chicken + noodles if my parents were around. Never, ever, ever. So, when I finally did taste that magical goodness at school hot lunch, I knew that it would definitely be something I’d make for myself in adulthood.
The funny thing about food is that it isn’t the enemy…you just can’t let it run your life. While my weight still fluctuates as an adult, I know that it’s because I’m not keeping track of how much I’m eating and that it’s not necessarily because of what I’m eating. I don’t feel a little bit bad about making and enjoying chicken + noodles because I measure out my portions and it’s so hearty, a little goes a long way!
I hope I haven’t scared you away from fixing this recipe b/c it really is so delicious and makes a ton, so you can fix it for a crowd or freeze for a rainy day…and you know those are my favorite kinds of meals! My only note on freezing is that I would divide the base of the dish in half and freeze one portion without the noodles. When you thaw the next time, you can just add in the noodles while it simmers on the stove…then they won’t get too mushy.
What You’ll Need:
1—24 oz. package frozen egg noodles
3 cans cream of chicken and cream of celery soups—you can decide what ratio you like
1 stick butter—cut into ½ pieces (I doubled the batch and only used 1 stick of butter…still delicious)
1—32 oz. container chicken broth—I used low-sodium, but you can do to taste
Chicken bouillon (granules)—to taste
4 large chicken breasts (For the double batch I used the single batch amount of chicken…it was enough)
Salt + Pepper—to taste
*I also add 1-2 Tbsp. nutritional yeast. If you’ve never cooked with this before, it’s a magical ingredient that gives whatever you’re cooking a more luxurious feel, plus a nutty, cheesy flavor—but not too strong of a taste. I love it and add it to a lot of dishes!
*I also add a couple good shakes of Mrs. Dash Salt-Free Seasoning in the Original flavor, b/c I love it and it gives everything just a little more flavoring!
*I mixed a bit of the broth with cornstarch and then added back to the finished dish to thicken a bit; this is totally a preference, though.
Directions:
Cook chicken in approximately 1” of the broth in a crock pot set on low. Cook for 3 hours and then shred the chicken.
Add shredded chicken back into the crockpot along with the other ingredients (unless you’re going to freeze part of the recipe, then this is the time to split it up). Cook for 2 more hours.
Serve over toast, biscuits, or mashed potatoes…b/c carbs!
*If at any time the chicken + noodles seem too thick, you can always add a splash of chicken broth or milk to thin it out.
I hope you make this delicious meal for your family and love it for all of its comforting ways! We currently have some tucked away in the freezer to enjoy this weekend with friends—food truly does bring people together. Make your home (and table) a place that folks are always welcome—it doesn’t matter if we’re rich or poor, we all have something to give.
