This is a good one.
If you or anyone you know needs some comfort food, or if it’s cold outside, or if you like to eat, or if it’s a day of the week that ends in “y”, make this now. You’ll thank me.
Creamy, rich gravy smothers bites of beautifully simmered chicken and thick, chewy homemade noodles.
Also, you can make it ahead in the crock-pot or just make it stove-top–whichever suits your time purposes. I used stovetop for this recipe on this day.
This post is really a twofer. You get the recipe for the Creamy Chicken and Noodles, and you get the recipe for yummy Homemade Egg Noodles.
I ALWAYS make this with homemade Honey Wheat Bread because some of my group eats this over bread. I also ALWAYS make mashed potatoes because that’s how I eat this–over buttery, mashed yumminess. These are the things that make it just a little labor-intensive, but oh-so-worth it!! Trust me on this!!
Begin by cooking your chicken breasts or thighs in about 6 cups of chicken stock. Or use two containers like I did. Add in two cans of yummy cream of chicken soup. For all of you haters, I firmly believe everyone needs a little cream o’ something soup every now and again. There’s just no substitute. Also, 1/2 tsp. pepper.
Separate the noodles so they can dry well.
When the soup base is cooked drop the noodles in, and let them cook at least 30 minutes. If you’re using a crock pot, give the noodles an hour to cook before serving.
Serve over mashed potatoes or bread or both if you need a starch fix.
And you’ll feel all better and I might be your new best friend.
- 2 24-oz containers of chicken stock
- 2 cans of cream of chicken soup
- ½ tsp. pepper
- 1 lb. boneless skinless chicken breasts or bone-in thighs (just remove the bones when the chicken is cooked)
- ½ c. butter
- 3 c. flour
- ½ tsp. salt
- 3 eggs
- ½ c. milk
- 2 T. butter
- Cook the chicken in 6 cups of chicken broth in a pot on the stovetop for about an hour or 6 hours on low in the crock pot..
- Add in two cans of cream of chicken soup and the pepper.
- Shred the chicken and add in the butter.
- To make the noodles, mix the flour, salt, eggs, milk, and melted butter in a mixing bowl.
- Divide the dough into two balls and let them rest on a flour sprinkled counter for 10 minutes.
- Use a rolling pin to roll each ball of dough out to ⅛-1/4" thickness and cut into strips with a pizza cutter or sharp knife. Separate the noodles so they can dry well.
- Drop cooked noodles into the soup base and let them cook at least 30 minutes, or if using a crock pot, at least an hour.
- Serve over mashed potatoes and/or homemade bread.