Happy Tummy Chicken & Noodles

Teena Hval

By
@Seasidetea

This recipe is based on my Grandma Stevenson's recipe. I have tweeked it to my own taste. I love to make this when I need comfort food. I make it in the summer & winter. It doesn't matter what season, it is always good to me.
It makes a large pot so be prepared to freeze some for later.


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Rating:

Comments:

Serves:

about 8 - 10

Prep:

35 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1 stick
tillamook unsalted butter
2 stalk(s)
celery (diced)
1 stick
large carrot (diced)
1/2 small
onion (diced)
1 1/2 Tbsp
minced garlic (or to taste)
5 can(s)
chicken broth (swanson low salt 99% fat free)
1 large
cooked chicken off the bone and chopped to bite size pieces
1 Tbsp
salt
1 Tbsp
ground pepper
1 sprig(s)
dried bay leaf
2 tsp
chopped fresh or dried parsley
4 Tbsp
argo (corn starch) mixed with 1/2 c. - 3/4 c. cold water in a bowl
2 bag(s)
frozen reames egg noodles

Directions Step-By-Step

1
First: Melt butter in a sauté pan and add diced vegetables & garlic. Sauté while stirring until almost transparent. About 5 - 6 minutes on med. heat.
2
Second: Pour chicken broth into a large pot and begin to heat. Add sautéed vegetables with the butter to the broth. Add bay leaf to the broth as well.
3
Third: Bring to a rapid boil. Then add Reames Noodles to the boiling broth. Cook for about 5 - 8 minutes or until al dente. Then add Argo (Corn starch mixed with cold water) to the broth for thickening. Stirring constantly. (May have to add more if you like it thicker) Let this cook through for at least 5 minutes while lightly boiling.
4
Fourth: Add Chicken to the mix. Then salt & pepper to taste. Let this heat through.
Then I always remove the bay leaf and let this set on the stove with the heat off for about 1/2 an hour. Then serve. It will thicken even more during this setting period.

About this Recipe

Course/Dish: Chicken, Pasta, Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy