Creamy Chicken & Noodles - Simple Comfort Food

This Creamy Chicken & Noodles is simple to make and so satisfying. Simple comfort food at its best ♥

A couple months back I was reading the Old Farmers Almanac and it was predicting a much colder winter for North Texas. I love winter, so I was pretty excited about what I was reading. It even mentioned a high chance of snow for January and February, but so far we haven't seen a single flake. 

I know I should be counting my blessings seeing that the northeast is being pounded with repeated snowfall, but it still makes me a bit jealous. One thing we have had is our share of cold temperatures, but they have been sporadic to say the least. One day it's 78 degrees and the next day we drop down to the 30's. Not my kind of winter if you ask me, so I wish Mother nature would just pick a season and stick to it.  

When the weather is cold I break out all my favorite comfort foods to warm my family up. We purchase several whole chickens each month because they're pretty cheap and great for for a variety of recipes. One of my favorites is this Creamy Chicken & Noodles pictured above.

My husband is more of chicken and dumplings kind of guy, but I prefer both. There's just something about simple comfort food that I love so much. This recipe starts off in the crock pot and then I finish it on the stove top using my dutch oven. 

You can use any type of wide egg noodles, but I prefer Amish Egg Noodles or No Yolk Dumpling for this recipe. I purchase mine at a local Amish store or at my local Atwoods. Serve this meal with homemade rolls and a salad of your choice.  

Author: Tina Butler | Mommy's Kitchen

Creamy Chicken & Noodles

This Creamy Chicken & Noodles is simple to make and so satisfying. Simple comfort food at its best ♥

Prep time: 4 HourCook time: 10 MinTotal time: 4 H & 10 M

Ingredients

• 1  (3 to 4 lb) whole chicken, cooked and deboned
• 1 small onion, cut into quarters
• 1 clove garlic, minced
• 2 ribs of celery, cut into thirds
• 2 carrots, cut into thirds
• 1 bay leaf
• 2 (14 oz) cans low sodium chicken broth or cups reserved homemade broth
• 2 (10 oz) can cream of chicken soup
• 1 (10 oz) bag no yolk dumplings or wide Amish Egg Noodles
• 1/8 teaspoon poultry seasoning, to taste
• 1/2- teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 tablespoon butte

Instructions

1. Start by cleaning out the inside of the chicken. Remove the neck, giblets and livers from inside. Rinse the chicken inside and out under cold running water and pat dry with a paper towel.
2. Place the chicken in a 6 qt crock pot and cover with about 4-5 inches of water. Add the cut onion, garlic, celery, carrots, bay leaf, and salt and pepper. Cover the crock pot.
3. Cook on low for 8 hours or on high for 4-6 hours.
4. I normally start the crock pot on high for the first hour to really get it going then reduce the heat to low for the last 4 hours. Cook until the chicken is cooked through, tender, and comes off the bone easily.
5. Remove the chicken from the crock pot and place on a plate. Use tongs and a slotted spoon because the chicken will fall apart when removed.
6. Cool chicken until easy to touch and then debone the chicken and remove the skin.
7. Strain the chicken broth through a fine strainer and set aside (if using). If you prefer homemade broth than just omit the canned broth from the recipe and use the reserved broth. 
8. In a large stock pot or dutch oven add both cans of chicken broth or 3 cups reserved broth, one can of cream of chicken soup, and the egg noodles. Cook until the egg noodles are tender but not mushy.
9. To the broth and noodles add the remaining can of can of cream of chicken soup, butter and the cooked chicken. Add poultry seasoning, onion powder, and garlic powder. Stir to combine.
10. Ladle into bowls, add salt and pepper to taste.

Notes:

I prefer not to use the reserved broth that I cooked the chicken in for this recipe. I find it a bit too greasy after the chicken is cooked. I used low sodium chicken broth and save and freeze the reserved broth for another recipe. If you dislike canned broth just stain the broth from the chicken and add the broth into a stock pot pot and continue with the recipe. 

Time Saver Tip: A store bought rotisserie chicken and canned broth can be used if you're in a pinch for time. 

https://www.mommyskitchen.net/2015/02/chicken-noodles-easy-comfort-food.html

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