|With commercial broth and some already cooked chicken you stored in the freezer, this comforting chicken and noodle dish comes together in no time.|
Easy Chicken and NoodlesYou ever go to bed feeling perfectly fine, then wake up feeling rougher than ten miles of bad road? Well, when we have a change in the weather, that's pretty much a given with me. As I've gotten a little bit older, my body and my bones certainly feel these weather changes more. I try to remember to bump up my immune system in advance with Airborne (love, love that stuff) when I know it's coming, but sometimes I just don't remember in time.
Course, sometimes it just happens with life too. A week of restless sleep, going in and out between cold and heat, hanging with grandbabies and being around large groups of other children, and expending energy just tending to cleaning and doing chores, can really put a clink in the old body anymore and make me end up feeling a bit buggy some days.
While digging through and making room in my freezer recently, I ran across a couple of large bags of chicken backs, parts and pieces that I save, and figured it was stock making time. Just smelling that stock cooking on the stovetop put me in the mood for some healing chicken noodle soup, but as I often do, I switched gears in the midst.
As a blogger of food recipes based on what we eat in our house, I often make the same dishes over and over just like any other home cook. For those of us who frequently write our own recipes, we also like to take these opportunities of cooking to bring new ideas and recipes to our readers in the form of something new that we can publish too. What started as a thought of chicken noodle soup, quickly turned to something more like a creamy soup. Then I thought I would change the noodle up a bit from my usual egg noodle. Then I thought of one of my favorite comfort food meals - Homestyle Chicken and Noodles. Then I decided to transform this creamy base into a sort of shortcut chicken and noodles and viola, this recipe was born!
I didn't use Better Than Bouillon is a product you see me mention often here on my site, though I usually do list it as an optional ingredient. It is a wonderful enhancement, especially when using a commercial broth as opposed to a homemade stock, and I love to use it as a flavor booster. I am not at all surprised to see all the new concentrated stocks in the stores now, because that's pretty much what Better Than Bouillon is - a super concentrated product. It is not a necessary ingredient of course, but I think it adds a great deal of "homemade" flavor.
I also love Barilla pastas. They are a consistent, quality dry noodle product, so when I saw this cut spaghetti on the store shelf one day, I grabbed a box figuring somewhere along the line I'd come across a use for them for soup or something. Simply uniform, broken pieces of thin spaghetti noodles, they were perfect for this dish, but it wouldn't be much more to just break up the dry noodles yourself either.
I love my homestyle chicken and noodles, but it's a little more effort than I want to put out when I'm feeling less than stellar and a bit under the weather. This recipe will do just fine for those days.
Recipe: Under the Weather Easy Chicken and Noodles©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 4 servings
- 4 cups of chicken stock or broth
- 1 teaspoon of chicken base (like Better Than Bouillon), optional
- 1 can of cream of chicken soup
- 1/4 cup finely chopped onion
- 1/2 teaspoon of kosher salt, or to taste
- Freshly cracked black pepper, to taste
- 1/2 teaspoon of dried thyme, crushed
- 1/2 teaspoon of dried rosemary, crushed
- 1 bay leaf
- 1 cup of broken thin spaghetti noodles
- 2 cups of shredded or choppedcooked chicken
- 1/2 to 1 soup can of milk or cream
Heat chicken broth, whisk in the chicken base and cream soup. Add everything else, except for the chicken and milk, bring to a boil, reduce heat and simmer for 10 minutes. Add the chicken and enough of the milk or cream to reach desired consistency; simmer an additional 5 minutes.
©Deep South Dish
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