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the world needs a bowl of chicken noodles right now

I posted this recipe years ago, but I thought I’d do a refresh of it, because I always modify my recipes just a bit and think they get a lil better over time.  This recipe is a combo of my mom’s chicken noodles, my dad’s chicken noodles, and my own.  So I like to think of it as a big warm hug that transcends through our family.  So I’d invite you to make this to feel the warmth of that same hug.  We could all use one right about now!

I’ll get pretty detailed in my description, but that’s only to help you make the best, most flavorful chicken and noodles you have ever had.  Think of the dumplings as a build in biscuit that sit on top of your chicken noodles.  They’re not the most flavorful thing in the world on their own, but once they are dipped in that juice – wooohoooo, they’re good.

Also note: the longer you cook the stock with the vegetables, the more flavorful and rich-tasting it’ll become.  You can have this meal made in about an hour, or you can start it early and let the chicken cook with the stock and veg for a couple of hours, if you have the time/feel like it.

 

ingredients:

  • 2-3 chicken breasts (the more chicken, the better IMO)
  • Reames noodles – found in the frozen section of the grocery store – could substitute egg noodles, they just don’t reheat AS well, still delicious
  • carrots (a handful or two)
  • celery (a couple of stalks – chopped if you like them in your chicken noodles, leave whole if not so you can pull them out later)
  • an onion (chopped into small pieces or peeled and halved to pull out later)
  • a few garlic cloves (could substitute for garlic powder – I’d use a teaspoon of garlic powder if you don’t have cloves)
  • 1.5 teaspoons Mrs. Dash seasoning
  • 1 teaspoon celery salt
  • 1 box chicken stock (could use chicken broth instead)
  • 2-3 chicken boullion cubes (the brand “Knorr” has the best, if you can find it)
  • 4 tablespoons flour
  • baking mix – ex: bisquick
  • milk (for dumplings, used with baking mix)
  • parsley to garnish (optional)

directions:

In a large pot, combine the box of chicken stock/broth + 5 cups of water.  Heat on medium high.  Add the chicken bouillon cubes, Mrs. Dash seasoning, celery salt, garlic (or garlic powder) carrots, celery, and an onion (peeled and halved).   Once this combo comes to a simmer, add the chicken breasts.  Simmer the chicken until it’s cooked through – approximately 20-25 minutes OR cook on medium low for an hour or more.  The longer it cooks, the more flavorful it becomes.

Take the chicken out and let cool for a few minutes.  At this point, take one cup of the cooking stock out and reserve it to the side (to cool off, we will use this later).  Drop the heat to low on your pot.  Then, either shred the chicken with two forks or cut into chunks, whichever you prefer.  Also discard the carrots, celery and onion if you don’t like them in your chicken noodles.

Once the reserved cup of chicken stock cools down to about room temperature (I move this along by putting into the fridge usually), put into either an airtight container to shake or into a bowl to thoroughly mix up.  Add 4 tablespoons of flour to that cup of stock and shake (or mix) until it looks kinda like a milkshake.  This is called a “slurry” and will thicken the stock and give it that extra “what makes this so good”-ness to the dish.  Add the slurry back to the chicken stock.  Stir, then add the chicken back as well.

Bring the heat back up to medium high.  At this point, grab your baking mix (bisquick or whatever you can find) and follow the box for the directions – use the “dumpling” suggestion.  I eyeball this, so I just combine a bowl-full of mix with milk until it’s not too wet and not too dry.

Once the stock is up to a low boil, take a looksie and see if your stock has reduced down a ton.  If so, add a couple cups of water and let that come up to a boil before proceeding.  We want this to be a little soupy, after all.

Add the bag of Raemes noodles, stir, then immediately stir in your dumpling mixture.  Add those a heaping tablespoon at a time, leaving a bit of room between each dumpling.  Bump the heat down to medium or so on your burner.  Leave the lid off and cook for 10 min, then put it back on and cook for another 10 minutes.

Use a ladle to scoop out this amazing meal so you have equal parts noods, chicks, and dumplings.  Or just indulge in whatever your favorite is!  Top with a little parsley if ya have it, fresh or dry.

Put the leftovers in a container in the fridge as soon as you can so they cool off.  The noodles will be kind of mushy if you don’t get them cooled off pretty quickly (especially regular egg noodles if you can’t find Reames).

Enjoy!

Leave comments or questions below 🙂

xo, tess

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