A big, steaming pot of Chicken and Noodles is one of our favorite comfort food meals. It is slightly thicker and less brothy than a traditional chicken noodle soup with about half the broth for a complete meal in a bowl. I usually start my chicken noodles with leftover shredded chicken from a whole roasted chicken I cooked the day before as a part of my “planned leftovers” meal plan but you can also start with a rotisserie chicken from the store or cut up chicken pieces on the bone. The split chicken on the bone method will add an additional 30-minutes to the cooking process but the choice is yours. I have included instructions for all the variations with the recipe.
In our home, planned leftovers are the perfect way to prepare a second weeknight meal in just a few minutes which is especially useful after my long 12-hour work days. The shredded meat from a leftover rotisserie or baked chicken is the start of many great recipes like my Chicken Burrito (pasta) Skillet and Shredded Chicken Tacos! Chicken and Noodles can be ready in as little as 20-minutes depending on what chicken and broth option you choose. It’s up to you – I’ve included cooking variations in the instructions.
Sometimes I use bone broth stock I make from boiling the chicken in some chicken stock or water and this method is delicious, but the same flavor can be achieved with the help of a few short cut products. Organic chicken bone broth is becoming more readily available in stores which is another broth option. You can also start with Chicken Cooking Stock. I prefer this over plain chicken broth.
You could opt to make your own noodles for this recipe which is relatively easy to do. However, these homestyle noodles are a great stand-in and save a lot of time for my weeknight meal plan. This particular brand is the only noodle of its kind sold at my local grocery store, and still, I have a hard time finding them sometimes. If you are having trouble finding them, look in the frozen foods section over where the frozen ravioli and garlic bread are sold. They are usually on the top shelf above the other pasta varieties.
So here we have the Chicken and Noodles all assembled. This meal is already so tasty but the turmeric we add now enhances the flavor and gives the soup the yellow appearance. If you read the ingredients on the canned chicken and noodles, and you will see turmeric right there on the label. Yep, that’s their little secret no longer! A little bit of this seasoning goes a long way, so I add mine in increments until I get the look and flavor I like. In this case, 1/2 teaspoon to this whole pot of chicken noodles. If you do not have turmeric, you may leave it out. It will alter the flavor of the Chicken and Noodles but it will still be delicious without it.
I like to enjoy this with a slice of fresh stick-to-your-teeth type butter bread to soak up all the wonderful broth. Scrumptious. Add a side salad for a complete meal in minutes.
Do you have a favorite recipe that uses leftover chicken? Share it with me! I’d love to hear from you.
Chicken Double Noodle: Chicken and Noodles
Yield 6 servings
A steaming pot of Chicken and Noodles is comfort food in a bowl. Starting with leftover shredded chicken, this hearty meal is ready in under 30-minutes.
For the Soup:
- 3 - 4 cups shredded chicken (or 1 whole roaster cut up) [See variations]
- 8 cups (two 32-ounce containers) Chicken Cooking Stock or Bone Broth
- 4 whole carrots, diced
- 3 stalks celery, diced
- 1 onion, diced (optional)
- 1 tsp salt
- 1/2 tsp Turmeric
- 1/4 tsp ground black pepper
- 1/4 teaspoon dried tarragon or thyme (optional)
- 2 tbsp fresh parsley, chopped
- 1 bag Frozen Egg Noodles ( 16-ounces) [See Note]
- 2 Tbsps Flour
- 1/4 cup cold water
You can prepare this dish in a number of ways. I am giving directions for three options. What option you chose will ultimately determine the overall cooking time. The last method creates a 30-minute meal.
To Prepare Chicken and Broth from Scratch: Cover chicken parts in 2-quarts of water and bring to a boil, then reduce heat to low and simmer for 30-minutes. After 30-minutes, remove the chicken and shred the chicken apart with two forks. Return bones to the broth and simmer on low, covered, for 45 minutes. Strain any bones from broth with a slotted spoon. Then proceed to step 2.
To Prepare Broth From Scratch Using a Rotisserie Chicken: Remove the chicken from the bones and shred with two forks. Add the whole carcass to the broth and simmer on low, covered, for 45 minutes. Strain any bones from broth with a slotted spoon. Then proceed to step 2.
To Prepare Using Shredded Chicken and prepared Chicken Stock or Bone Broth:
- Add the chicken stock or organic bone broth to the pot and bring to a boil.
- Add the carrots, celery, and onions to the pot along with the salt, pepper, tarragon (optional), and chopped parsley. Stir to combine.
- Add the frozen egg noodles. Cook for 8 to 10 minutes or until the noodles are tender. (I cook mine a little longer so they are softer - just the way we prefer them)
- Mix flour and water and stir until smooth. Pour mixture into soup, stir to combine, and then simmer until broth thickens; about 5-minutes.
- Add the chicken and turmeric and heat through. Adding the chicken too early makes it rubbery. Adding it at the end and just warming it through keeps it moist and tender.
You may substitute dry egg noodles if you prefer. This may change the noodle cooking time. You may also need to adjust the broth with supplemental water or broth for liquid absorption from the dry noodles.
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