Mommy's Kitchen - Recipes From my Texas Kitchen!: Chicken & Noodles {Easy Comfort Food}

Wednesday, February 18, 2015

Chicken & Noodles {Easy Comfort Food}

A couple months back I was reading the Old Farmers Almanac and it was predicting a much colder winter for North Texas. I love winter, so I was pretty excited about what I was reading. It even mentioned a high chance of snow for January and February, but so far we haven't seen a single flake. 

I know I should be counting my blessings seeing that the northeast is being pounded with repeated snowfall, but it still makes me a bit jealous. One thing we have had is our share of cold temperatures, but they have been sporadic to say the least. One day it's 78 degrees and the next day we drop down to the 30's. Not my kind of winter if you ask me, so I wish Mother nature would just pick a season and stick to it.  

When the weather is cold I break out all my favorite comfort foods to warm my family up. We purchase several whole chickens each month because they're pretty cheap and great for for a variety of recipes. One of my favorites is this Easy Chicken & Noodles pictured above.

My husband is more of chicken and dumplings kind of guy, but I prefer both. There's just something about simple comfort food that I love so much. This recipe starts off in the crock pot and then I finish it on the stove top using my dutch oven. 

You can use any type of wide egg noodles, but I prefer Amish Egg Noodles or No Yolk Dumpling for this recipe. I purchase mine at a local Amish store or at my local Atwoods. Serve this meal with homemade rolls and a salad of your choice.  




Easy Chicken & Noodles 
{mommyskitchen.net}

1 - 3 to 4 lb whole chicken
1 - small onion, cut into pieces
1 - clove garlic, minced 
2 - ribs of celery, cut into thirds
2 - carrots, cut into thirds
1 - bay leaf
2 - 14 oz cans low sodium chicken broth or use reserved homemade broth
2 - 10 oz can cream of chicken soup 
1 - 10 oz bag no yolk dumplings or wide Amish egg noddles 
1/8 - teaspoon poultry seasoning, to taste 
1/2 - teaspoon onion powder 
1/2 - teaspoon garlic powder 
salt and pepper, to taste
flour for thickening (if needed)

Start by cleaning out the chicken. Remove the neck, giblets and livers from inside of the chicken. Rinse the chicken inside and out under cold running water and pat dry with a paper towel.

Place the chicken in a 6 qt crock pot and cover with about 4-5 inches of water. Add the cut onion, garlic, celery, carrots, bay leaf, and salt and pepper. Cover the crock pot.
Cook on low for 8 hours or on high for 4-6 hours. 

I normally start the crock pot on high for the first hour to really get it going then reduce the heat to low for the last 4 hours. Cook until the chicken is cooked through, tender, and comes off the bone easily. 

Remove the chicken from the crock pot and place on a plate. Use tongs and a slotted spoon because the chicken will fall apart when removed. Cool chicken until easy to touch and then de-bone the chicken and remove the skin. 

Strain the chicken broth and set aside (if using). I find the homemade broth to be too greasy for this recipe, but if you prefer homemade broth than just omit the canned broth.  

In a large stock pot or dutch oven add both cans of chicken broth, one can of cream of chicken soup, and the egg noodles. Cook until the egg noodles are tender but not mushy. 

To the broth and noodles add the remaining can of can of cream of chicken soup and the chicken. Add poultry seasoning, onion powder, garlic powder, and salt and pepper to taste. Stir to combine. Thicken with a mixture of flour and water if needed. 

Cooks Note: I prefer not to use the broth that I cooked the chicken in for this recipe. I find it to be too greasy after the chicken is cooked (especially since the broth is part of the recipe), so I use low sodium chicken broth.  


If you dislike canned broth just stain the broth from the chicken and add the broth into a stock pot pot and continue with the recipe. Frozen peas and carrots can also be added to this recipe, but I prefer my chicken and noodles plain and simple. You can also bake or boil the chicken on the stove top or use a store bought rotisserie chicken if you're in a pinch for time.  


Need more recipe ideas? Check out the Recipe Index by Mommy’s Kitchen!


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25 comments:

Jen-Fer said... #

I personally do not canned broth or stock. With your recipe I understand you don't like the fat content for it, I don't either. What I do is keep the broth from the previous boiled chicken, refrigerate over night, skin off of the fat, then reduce, and freeze for the next time. Just a thought. Have a great day!

Tina Butler said... #

I have done that before and it still has a greasy consistency. It really isn't about the fat content, but more of the greasiness it gives the noodles. I too prefer the fresh broth over canned, but just not for this particular recipe,

KT Roet Travels said... #

The only way to make noodles are from scratch and cook them in rendered broth! That's comfort food! 😊

Tina Butler said... #

Well that's your opinion and it says you can use canned or reserved broth. I don't like my chicken and noodles greasy, so there isn't anything wrong with using canned broth. It's a personal preference and by no means is it any less comfort food. Not everyone can make homemade noodles like you, so considered yourself blessed. Nothing wrong with taking short cuts and using Noodles.

Bobbie78 said... #

This looks very good, Tina. Thank you for sharing. I always enjoy your recipes!

Joanne V said... #

This looks delicious, and thank you for sharing your recipe. I am with you about using canned broth since I do not like the greasy taste of noodles, either.

Mommy Hates Cooking said... #

This looks so delicious!! This is one of my favorite comfort meals. I need to try this recipe soon!

Sandra steffler said... #


I am able to achieve a grease free,incredibly flavoured stock by simply refridgerating overnight. All of the grease floats to the top and solidifies. Simply remove large pieces with a spatula. This method can also be used for drippings.

Anonymous said... #

Really?? Well you must have all the time in the world!
How about thanking Tina for her step by step recipe instead of griping that it's not 'comfort food'?

Sundaye said... #

Tina, this is good. But at home mom always diced up some potatoes into it.

Lisa Evans said... #

It seems to be a very good recipe Tina. I would definitely gonna try this out for my husband and kids for Dinner! Thanks for the superb post.

judy said... #

I just use breast and thighs. So easy in the crock pot. Comes out very tender. Thanks for sharing..

Anonymous said... #

No one has mentioned using boxed broth. In my humble opinion it tastes much, much better than canned. Almost as good as home-made. And that would be the only change I would make in this recipe because it looks delicious!

Tina Butler said... #

Boxed broth is the same as canned just in a box. The broth I actually used is canned broth, but I purchased the large version which came in a boxed container.

Anonymous said... #

So in reading the recipe I noticed that you cook your noodles not only in the broth but also with 1 can of cream of Chicken soup. I have never cooked noodles in a cream of anything soup. Just checking to make sure this is correct on the recipe. Thank you! Looks delish!

Tina Butler said... #

Yes that is correct the noodles are cooked in the chicken broth, and one can cream of chicken soup. The second can is added at the end when the chicken is added, and after the noodles have cooked and the broth has reduced a bit. That's the thing about recipes they're all different, and everyone does things differently, so this is just my version of how I make chicken and noodles.

Anonymous said... #

This sounds delicious! Thank you for the recipe!

molly phillips said... #

Can you bake the chicken in a traditional oven and once it's baked continue the recipe from there? Thank you for your reply.

Denise Hooks said... #

Wow.. I was going to post something on here, but after reading some of the posts , I see there are some mean, nasty people on here.
I don't think this is what she had in mind when she constructed this Facebook page.
Just say something nice, or don't post anything at all.
I think the recipe sounds just fine, and I appreciate the author letting us know about her experience with the chicken broth.

Tina Butler said... #

Yes Molly you can bake or boil the chicken to make the chicken and noodles. I actually used a store bought rotisserie last night when I made it and it turned out wonderful.

@Denise, Thank you for your nice comment. You can do nothing about the haters except ignore them.

Alexus said... #

Tina this recipe was delicious!! Some things I prefer homemade broth with but you are correct, this was perfect using the canned broth. I just used the extra wide egg noodles and they were delicious with it. I've tried making homemade before and every time its a complete waste of my effort. I've just never mastered that art :)

Thank you for posting this.

Anonymous said... #

If you already have a recipe use it and quit tearing apart this one!

JoyceT said... #

Tina, your recipe sounds good.
There seem to be people who complain no matter what. Their way is better. Maybe they should write their own blog! You are right about making the noodles greasy even taking the fat off.
If I cam across this recipe stating to make the noodles, I would still use packaged or not make that particular recipe at all!
I'm retired, but do have a life!

Thank you for all your recipes Tina.

Tina Butler said... #

Thank you so much for the nice comment Joyce. I love homemade broth as well, but for some recipes I prefer to used canned and I don't think anything is wrong with that.

Anonymous said... #

I can't wait to try this for dinner.