Chicken & Noodles

Sunday, November 27, 2011

Last night I was helping Stephen study and trying to clean out the fridge. I didn't want to spend a whole lot of time cooking dinner, so I decided to make chicken and noodles just like my mother-in-law makes, but with a few added ingredients. Not only is this meal light and healthy, but it comes together quickly and makes great leftovers.

Chicken and Noodles
2 lb. skinless chicken thighs
1 (16oz.) bag egg noodles
4 c. water
1 (26oz) container of chicken or vegetable stock
1 c. carrot, chopped
4 stalks celery, chopped
1 medium onion, diced
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. Nature's Seasonings
1/2 tsp. thyme
1 tbsp. salt
1 tsp. ground pepper
1 bay leaf

1. In a large pot, bring water and stock to a boil.
2. Place chicken in. Add garlic powder, onion powder, Nature's Seasonings, thyme, salt, ground pepper and bay leaf. Simmer on medium-high for 1 hour.
3. Remove chicken, debone and shred.
4. Add carrots, celery, onion, shredded chicken and noodles to pot. Return heat to high and boil for 10-12 minutes or until noodles are fully cooked (adding additional water if necessary). Remove bay leaf. Season with additional salt and pepper to taste.


  1. A really classic recipe... I like the egg noodles instead of regular pasta. Thanks for sharing this on foodie friday.

  2. I've always made soup, but when the weather is warmer and I still need to clean out the fridge... I like this idea. Please share this on my foodie friday party and I will pin it too.


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