How to Make It
Thanks to the precooked chicken and the simple sauce, this recipe for chicken and noodles only takes about thirty minutes to prepare. You can use leftover cooked chicken or my favorite, rotisserie chicken. Leftover roast turkey would not be wrong, either.
Creamy Chicken and Egg Noodles
This recipe for chicken and noodles is ideal for this time of year, when the bitter cold doesn’t seem to be ending. It seems to go on forever, doesn’t it? Well, think of chicken and noodles as your cure-all for the winter blues. It’s hearty, filling, and classic comfort food.
My version is inspired by Amish chicken and noodles. It isn’t as simple as the original because mine has a creamy sauce with a base taken from my veloute sauce. Rotisserie chicken makes things really easy.
For this recipe, you can use any kind of pasta or noodle you like, but I really suggest trying thick egg noodles. There are a few options in the pasta section, and they are typically packaged in bags with labels that have a rustic appearance. They really stand up to the rich sauce.
After bringing the broth to a boil, simmer it. Add the broken noodles and continue cooking until they become tender. (I have to taste test as I go to make sure the noodles are cooked to my satisfaction; take caution, though, as the food is hot!) This can take about 8-10 minutes.
Before they are added to the soup, the broken noodles look like this. I don’t mind that they are different sizes. I like that it gives the Chicken and Noodles a homemade appearance.
In a large stock pot over medium heat, melt the butter. Add in the celery, carrots, and onion. Sauté until soft, about 2-3 minutes.
Pour the chicken broth into the pot and add the shredded chicken. (At this point, DO NOT add the ¼ cup of reserved broth. Add the spices (turmeric, dried parsley, garlic powder, salt, and ground black pepper).
Remove all of the chicken’s meat and transfer it to a bowl, discarding the bones and skin. Set aside.
