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.
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:
- Homemade Vegan Chicken Broth Powder
- Pre-cooked turkey breast instead of chicken
- No-Yolks dumpling noodles. I think the No-Yolks noodles stay together for a longer time and are less prone to being overcooked.
- Quorn™ chick’n tenders for the vegetarian version
Quick Chicken and Noodles Recipe
Easily adaptable recipe makes one serving or enough for a crowd.
Author: Renee Pottle
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
- Heat oil in a saucepan or Dutch oven.
- Add onion and garlic. Saute until tender.
- Add broth, allow about one cup of broth per serving.
- Bring to a boil. Add about ¼ cup chopped carrots per serving and about 1 Tbsp chopped celery per serving, or desired amount.
- Reduce heat and simmer until vegetables are almost tender, about 5minutes.
- 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.
- Gently boil until noodles are almost tender.
- 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.
- Warm through.
- Stir a little cornstarch into some cold water. Add to the bubbling pot and stir to thicken.
- Reduce heat to medium-low. Gently stir in desired amount of sour cream. Add salt and pepper to taste.
- 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!
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