Old Fashion Chicken and Noodles
- Ready In:
- 1hr 50mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- 3 lbs chicken pieces, skin off
- 1 tablespoon McCormick Rotisserie Chicken Seasoning
- 2 tablespoons vegetable oil
- 1 quart chicken stock
- 1 quart water
- 2 celery ribs, chopped
- 2 carrots, peeled and chopped
- 1 medium onion, chopped
- 1 teaspoon thyme leaves
- 1 teaspoon fresh ground black pepper
- 1 teaspoon salt (optional)
- 16 ounces amish wide egg noodles
- 1 (10 ounce) can cream of chicken soup
- 1 (10 ounce) can cream of mushroom soup
directions
- Season chicken pieces with McCormick's Rotisserie Chicken seasoning.
- In 8 quart dutch oven heat oil over medium heat and add seasoned chicken pieces. Sear lightly just till golden brown.
- Drain off excess oil and add water, chicken broth, onion, celery, carrots and seasonings.
- If you wish to make this lower sodium skip the salt for now and add to taste later.
- Lower heat, cover and let simmer 30-40 minutes or until chicken is done and tender.
- Remove chicken from broth and set aside.
- Turn heat up to medium high and add noodles to the pot. Stir often so they don't stick.
- Cook noodles for 10-12 minutes according to the package.
- While noodles are cooking, shred chicken (removing all bones if needed) .
- When noodles are done, add the cream of chicken and cream of mushroom soups and stir well.
- Add chicken and check seasonings. You may wish to add more black pepper or a little salt (the noodles really absorb the seasonings).
- Heat chicken through (maybe 3-5 minutes over medium low heat). Serve immediately.
- You may find you need to add additional chicken broth. Remember, this is NOT a soup - the entire pot should be creamy and thick but not thin and soupy.
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RECIPE SUBMITTED BY
CindiJ
Glenallen, Missouri
Missouri born and bred. Raised in a family of awesome cooks and bakers! I love to cook, bake breads, pies. Nothing makes me happier than to hear someone moan or sigh with delight while eating something I've made.