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