This entire week has been cold and windy here in Ohio. Every once in a while the sun would peek through but mostly it’s been cloudy and gray. One of the best ways to combat the cold is with good, old-fashioned comfort food…like these chicken~n~noodles. This probably shouldn’t even be considered an official recipe. There isn’t much to it but the result is amazing.
- Rotisserie Chicken
- 3 boxes chicken broth
- 14 oz. can chicken broth (1)
- 1 lb. bag of egg noodles
- 1/2 t. celery salt
- 1/2 t. Lawry’s Seasoning Salt
- Pour the 3 boxes of broth into a large pot on medium high heat.
- Pick the breast meat off the chicken and add to broth.
- Bring to a boil.
- Add almost the whole bag of noodles. Leave a few in the bag.
- Add celery salt and seasoning salt.
- Simmer for 20-30 min. until noodles are cooked and soft.
- Serve over mashed potatoes.
- If it gets too thick after the noodles are cooked add the can of chicken broth right before serving.
You can add the dark meat from the chicken if you want to…totally a personal choice. Make sure and add the juice in the bottom of the chicken bag to the broth. Even if it’s just a tiny bit it will add unbelievable flavor. This dish is very similar to my Chicken Noodle Casserole and Chicken Noodle Soup. All are family favorites.
This could be made a bit healthier if you used low sodium chicken broth and whole wheat noodles. If you try it that way let me know how it turns out. It makes enough to feed an army so if you cook it on the weekend you have a second week day meal all ready to go. Honestly…it’s just as good, if not better, as leftovers!