It’s been pretty chilly here in South Carolina and I have been craving some good ol’ comfort food. I love me some chicken and noodles. Put them over some mashed potatoes and a biscuit, and Jon is in heaven!
I’ve got a delicious, short-cut version that is so good! It is thick and flavorful and, oh-so great for that chilly day inside all cozied up.
Just imagine: Savory chicken with soft noodles smothering a yummy pillow of mashed potatoes with a super soft buttery biscuit to sop up anything remaining (if you haven’t already licked the bowl), doesn’t it sound delicious? I cannot wait a second longer to dig in!
Ingredients:
1 cooked grocery store rotisserie chicken, cooled or chilled (I used a lemon pepper flavored chicken, but you can always use a plain one.)
2 celery stalks, diced
1 carrot, peeled and diced
½ sweet onion, diced
4 tbsp unsalted butter
3 cans 14 oz reduced sodium chicken broth (¼ reserved to the side)
1 tsp salt
1 tsp ground black pepper
1 tsp granulated garlic powder
1 tsp dried parsley
¼ tsp turmeric
3-4 cups uncooked fettuccini noodles broken into pieces (I’m using the fettuccini that looks like little nests.)
1 tbsp cornstarch
Pick all of the meat off the whole chicken and place in a bowl (I discard the skin and bones). Set aside.
Melt the butter in a large stock pot on medium heat. Add in the celery, carrots, and onion. Sauté until soft, about 2-3 minutes.
Add the shredded chicken to the pot along with the chicken broth. (DO NOT add the ¼ cup reserved broth at this time.) Stir in the seasonings: Salt, ground black pepper, garlic powder, dried parsley, and turmeric.
This is what the broken noodles look like before adding them to the soup. I don’t mind that they are different sizes. It makes the Chicken and Noodles look homemade, and that’s what I like.
Bring the broth to a boil and reduce to a simmer. Stir in the broken noodles and cook until the noodles are soft. (I have to do taste tests along the way until the noodles are cooked to my liking, but be careful as the food is hot!). This can take about 8-10 minutes.
Mix the cornstarch and reserved chicken broth together with a fork in a small bowl.
Add the cornstarch mixture to the pot and stir to incorporate. Cook for about another 1-2 minutes, or until the chicken and noodles are thick.
Ladle a spoonful of the Rotisserie Chicken and Noodles over mashed potatoes in a bowl. Serve with a biscuit. Now kiss those winter blues away!
- 1 cooked grocery store rotisserie chicken, cooled or chilled (I used a lemon pepper flavored chicken, but you can always use a plain one.)
- 2 celery stalks, diced
- 1 carrot, peeled and diced
- ½ sweet onion, diced
- 4 tbsp unsalted butter
- 3 cans 14 oz reduced sodium chicken broth (¼ reserved to the side)
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp granulated garlic powder
- 1 tsp dried parsley
- ¼ tsp turmeric
- 3-4 cups uncooked fettuccini noodles broken into pieces (I’m using the fettuccini that looks like little nests.)
- 1 tbsp cornstarch
- Pick all of the meat off the whole chicken and place in a bowl (I discard the skin and bones). Set aside.
- Melt the butter in a large stock pot on medium heat. Add in the celery, carrots, and onion. Sauté until soft, about 2-3 minutes.
- Add the shredded chicken to the pot along with the chicken broth. (DO NOT add the ¼ cup reserved broth at this time.) Stir in the seasonings: Salt, ground black pepper, garlic powder, dried parsley, and turmeric.
- Bring the broth to a boil and reduce to a simmer. Stir in the broken noodles and cook until the noodles are soft. (I have to do taste tests along the way until the noodles are cooked to my liking, but be careful as the food is hot!). This can take about 8-10 minutes.
- Mix the cornstarch and reserved chicken broth together with a fork in a small bowl.
- Add the cornstarch mixture to the pot and stir to incorporate. Cook for about another 1-2 minutes, or until the chicken and noodles are thick.
- Ladle a spoonful of Chicken and Noodles over mashed potatoes in a bowl. Serve with a biscuit. Now kiss those winter blues away!
