Quick Chicken and Noodles Recipe

Easily adapt this recipe to make enough for one or two, or enough for a crowd. Or make some servings vegetarian and some servings for meat lovers.

chicken and noodles

Cool, damp autumn weather makes us yearn for comfort food. This particular recipe must be one of the quickest, easiest, most adaptable recipes out there. Plus, you can start cooking two servings and quickly increase that to 6 or 8 servings, making it perfect for when your teenage son brings the soccer team home for dinner!

On this particular night I used:

Quick Chicken and Noodles Recipe
Easily adaptable recipe makes one serving or enough for a crowd.
Author:
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Ingredients
  • olive oil
  • chopped onion or leek
  • minced garlic, to taste
  • chicken or vegan chicken broth
  • chopped carrots
  • chopped celery
  • frozen peas
  • frozen green beans
  • dried basil
  • egg noodles
  • cooked chicken or vegetarian chicken product
  • cornstarch
  • low-fat (not non-fat) sour cream
Instructions
  1. Heat oil in a saucepan or Dutch oven.
  2. Add onion and garlic. Saute until tender.
  3. Add broth, allow about one cup of broth per serving.
  4. Bring to a boil. Add about ¼ cup chopped carrots per serving and about 1 Tbsp chopped celery per serving, or desired amount.
  5. Reduce heat and simmer until vegetables are almost tender, about 5minutes.
  6. Add noodles, about one cup of uncooked noodles per serving or desired amount and about ¼ tsp dried basil per serving. Add peas and green beans.
  7. Gently boil until noodles are almost tender.
  8. At this point, add chopped chicken, about ⅓ cup per serving. OR remove some of the noodle mixture to another saucepan. Add vegetarian chicken product for a vegetarian version.
  9. Warm through.
  10. Stir a little cornstarch into some cold water. Add to the bubbling pot and stir to thicken.
  11. Reduce heat to medium-low. Gently stir in desired amount of sour cream. Add salt and pepper to taste.
  12. Serve in soup or pasta bowls.

This is one of those recipes that you might never make the same way twice. I have made several versions over the years including:

  • used frozen mixed veggies instead of fresh carrots
  • added corn and a little chili powder to give it a Tex-Mex flavor
  • increased the herbs by adding summer savory, thyme, and rosemary
  • used very little sour cream (about 3/4 cup per 8 hearty servings)
  • used quite a lot of sour cream (about 3/4 cup for 3 hearty servings)

The recipe is very forgiving, so be creative!

 

by Renee Pottle

Renee Pottle, a freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at SeedToPantry.com. Find her professional food writing info at PenandProvisions.com.

October 26, 2015

You May Also Like…

Mixes in a Jar Book Announcement

Mixes in a Jar Book Announcement

I am excited to announce that my newest book, Mixes in a Jar – Delicious Recipes for Storing Year-round Gifts and Easy Meals is now available! You can order your copy on the Mother Earth News site.

Slow Roasted, Dehydrated Tomatoes

Slow Roasted, Dehydrated Tomatoes

If you have an excess of half-ripened slicing tomatoes, you may wonder what to do with them. They seldom ripen on the vine, and even if you bring them in to ripen on the windowsill, they lack sweet summer tomato taste.

Altering Your Canned Salsa Recipe

Altering Your Canned Salsa Recipe

It’s salsa canning time! The time of year when tomatoes, peppers, and onions are fresh and plentiful. But canning books don’t include many creativ

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: