Picture this. Six years old, wandering my way through the lunch line. On the menu today: chicken and noodles. The cafeteria worker slops the delicious mess right on my plate, and to my surprise, a little pile of mashed potatoes is tucked under all that glory. So, I give it a try (my mother had taught me well, a “try” bite). Minutes later, the tray is empty. Years later, this is what chicken and noodles looks like at our house!

Makes: 8 servings

Ingredients

4 tablespoons butter

1 1/2 cups sweet yellow onion, diced

1 1/2 cups carrots, diced

1 1/2 cups celery, diced

1/4 cup all purpose flour

32 oz water

6 bouillon chicken cubes

2 cups chicken, cooked and cubed

2 cups frozen egg noodles

Salt and pepper to taste

Directions

1. Add butter and vegetables to dutch oven on the stovetop over medium heat. Cook 3-5 minutes to soften, stirring occasionally.
2. Add flour to vegetables, stir to coat and cook for one minute, stirring constantly.
3. Add water, chicken cubes, chicken and egg noodles. Reduce the heat to simmer uncovered for 20 minutes, stirring occasionally as mixture begins to thicken.
4. Serve warm.

Notes

1. Here in the mid-west, we eat chicken and noodles over mashed potatoes. Don’t knock it until you try it! Pairs well with a fruit and veggie of your choice 🙂