Until I met my husband.
As with most comfort food, his idea would be "caw" better known as "pig feet soup" versus my chicken and noodles.
Definitely a difference in how we were raised, huh?
So I don't get to make my comfort dishes as much as I would like to, ahem...every Sunday would be preferable.
I mean, I could. But, the thing is that these dishes always make so much food!It is way to much for me to eat on my own,
However, I was craving homemade chicken and noodles something horrible the other day and I set out on a mission to make them.
I typically make my own noodles, but I cheated and bought a bag of Amish egg noodles while grocery shopping and decided to use those instead.
Typically whenever I have made this dish in the past, the recipes always called for cream of chicken, chicken broth boiling the chicken, etc. and so on.
It is a labor of love, I am fully aware of that.
But I didn't want to spend my entire day off slaving away in the kitchen prepping this meal.
So, I opted for a super easy recipe from a church cookbook that we were given as a wedding gift.
I couldn't believe that it seriously only called on basically 5, yes you read that correctly, FIVE ingredients.
- Chicken Base
- Salt and Pepper
That's all I used. Well, those and water.
Just let the chicken cook all day in the slow cooker until it is fall-apart ready.
Then, cook the noodles in the stock water the chicken cooked in (this is where people lose all flavor - they'll boil the noodles in fresh water, thus resulting in the need for extra flavors from the cream of chicken soups).
Just add some chicken bouillon to enhance the flavor.
Badda bing, badda boom.
You've just made chicken and noodles.
I always serve mine with mashed potatoes, a roll and corn.
I mean, is there really another way?
I didn't think so.
One meal of nothing but starch once in a while won't hurt. Right?
Other favorite comfort food dishes:
Chicken and Noodles
Prep Time: 15 mins
Cook Time: 5 hours in slow cooker + 40 mi
Ingredients (8 servings)
- 1 whole chicken (about 4 pounds)
- 4 tablespoons chicken bouillon (base)
- 1 package thin egg noodles (12-16oz)
- 1/4 cup butter
- Salt and pepper to taste
Set slow cooker on high and add thawed chicken (check to make sure the bag inside has been removed)
Cover the chicken with water, just until completely submerged.
Cover and let cook 5 hours (if set on low, let cook 8 hours-no more than 10)
When the chicken is fully cooked, remove from the slow cooker and let cool slightly.
Completely debone the chicken, shredding the meat and setting it in a large stock pot..
Strain the water into the stock pot.
Add the chicken bouillon, salt and pepper, and bring the water to a boil.
Add the noodles to the boiling water and let cook for 10 minutes, or until noodles are tender.
Drain out most of the broth, leaving just enough to keep the noodles in some liquid, as they will continue to absorb some.
Stir in the butter.
Serve the chicken and noodles over prepared mashed potatoes.
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