Shortcut Chicken and Noodles

Make half of the recipe for two to four people
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Ingredients
  

  • 1 rotisserie chicken pulled
  • 12 cups homemade chicken broth, plus additional seasoning to taste Another option is to make chicken broth using boulion paste (e.g. Better than boulion)
  • 1 cup whole milk
  • 1/4 cup salted butter
  • 18 oz frozen egg noodles Or, substitute 16 oz bag of dry egg noodles
  • salt and pepper to taste
  • 1/4 cup flour
  • 1/2 cup cold milk or water
  • Mashed potatoes Instant, frozen or homemade - about 1 cup per person

Instructions
 

  • Be sure your chicken broth is flavorful enough when you add it to the pot. Any flavor your noodles will have will come from this broth. If it’s bland now, your noodles will be bland when they’re finished. So taste. Does the broth need salt and pepper? Do you need to add chicken bouillon or chicken base? If so, add them now. Taste again and when it’s where you want it you can start heating the broth.
  • Bring the chicken broth to a boil over medium high heat. Be sure to use a large enough stock pot or pan so the broth won’t boil over as it’s heated.
  • Add the 1 cup of whole milk and the butter to the broth as it’s heating up.
  • Once the chicken broth is at a full rolling boil, add the egg noodles
  • Prepare the mashed potatoes while the noodles are cooking
  • It’s time to stir in the chicken when the noodles are cooked through and tender. The chicken is already cooked, so, all that’s needed is to warm it through in the broth. It will take 3 to 5 minutes, tops.
  • Tear or cut the chicken into bite-size pieces. That is our preference, at least. We aren’t huge fans of shredded chicken, here, but if that’s what your family loves, that’s definitely the way you should do it. I cut large, meaty bites of chicken to add to our homemade chicken and noodles.
  • Reduce the heat to medium low, once the chicken has been added.
  • The last step to make this chicken and noodles creamy is to whisk together the flour and cold milk (or water) in a bowl or measuring cup. Whisk until it is smooth with no lumps and then add it to the pot of simmering chicken and noodles.
  • Stir and continue cooking for 1 or 2 minutes, until the broth has thickened and become creamy.
  • Add salt and pepper to taste
  • Serve over mashed potatoes or in its own. It might be a little soupy which may make a slotted spoon the tool of choice.