Chicken and Noodles is a comforting family favorite pioneer recipe. It's made with homemade egg noodles, a few simple ingredients, and served over mashed potatoes.
Course: Main Course
Cuisine: American
Keyword: Chicken and Noodles
Servings: 6
Calories: 537kcal
Author: Garnish and Glaze
Ingredients
2bone-in chicken breasts with skin, (or about 2-3 pounds of any cut of chicken)
3poundsrusset potatoes, cleaned, peeled, cut into 2 inch pieces
1 1/2tablespoonssalt
6tablespoonsbutter, cubed
1cupmilk, warm
Instructions
For the Chicken and Noodles:
Place chicken, onion, and salt in a 4-5 quart dutch oven and cover with water (about 8 cups).
Bring to a boil, turn down to low, cover, and simmer for 15 minutes or until cooked through.
Take pot off stove. Remove chicken and allow to rest until cool enough to handle. Discard skin and bones and shred into bite size pieces.
Strain the broth into another large dutch oven or bowl.
Place broth back in dutch oven (add 2-3 cups water or broth if needed for cooking the noodles). Add more salt to taste. Bring to a boil.
Add the noodles to the boiling water and cook until almost al dente, about 3-5 minutes for fresh noodles and 8-12 for dried (they will continue to soften in the hot liquid). Remove from heat.
Add the chicken back to the pot.
Serve over mashed potatoes.
For the Mashed Potatoes:
Place potatoes in a 3 quart pot and cover with cold water.
Bring to a boil, add salt, and reduce heat to a low boil. Cook for 12-15 minutes until fork tender. Drain and let sit for a few minutes to allow excess water to evaporate.
Add butter and milk to the potatoes and mash with a hand masher or electric hand mixer. Add more milk if needed to achieve desired consistency. Season to taste.