Just like grandma used to make. These were always a big hit during holiday family gatherings during my childhood at my grandparents’ house in Southern Indiana. Oh yes, it was the chicken & noodles (and the chocolate pudding pie) that disappeared the fastest! They are the epitome of comfort food.
My family loves them. What makes this special are the egg noodles, and specifically, one certain brand most. They are firmer and thicker than your average dry egg noodle. You can find them in many grocery stores, but not all. I live in rural West Virginia, in my case, they can be hard to find. They are frozen egg noodles, so look for them in the frozen aisle. They are often available in 12oz or 24oz bags. This recipe is for the 24oz (larger) package. The general directions are the same for both sizes. If using the smaller 12oz package, you just need minor measuring adjustments. Use 4 cups broth/stock, 1/2 can cream of chicken soup and 1/2 teaspoon of Lawry’s seasoned salt.
The Lawry’s seasoning salt is a must for achieving “just the right flavor” for this recipe.
Note: Any type of egg noodle will work perfectly with this recipe. The frozen egg noodle variety is only a personal preference. Perhaps because they remind me of beloved gatherings at my grandparents’.
All you need are the noodles, 2-3 chicken breasts and these basic ingredients:
The directions are simple:
1. Boil 2-3 chicken breasts. Shred the meat using your fingers and set aside.
2. Pour 8 cups of chicken broth/stock into a large pot – bring to a boil. Add one package of egg noodles; cook as directed on the package (typically they will be timed to boil gently for 20 minutes). You will not be draining these noodles.
3. When the noodles have about 10 minutes left on the timer, stir in one can of cream of chicken soup, the shredded chicken breasts and 1 teaspoon of lawry’s seasoned salt. Salt and pepper to taste.
Stir occasionally. When those last 10 minutes are up – it’s ready! Give it a good stirring, and serve it up alongside some mashed potatoes.