I meal-prep my husband’s lunches for the week.
When I asked him what he wanted last week, he said “chicken and noodles”.
Bewildered, I asked him what that meant. He tried to explain it but I kept thinking chicken noodle soup.
But that was NOT what he wanted! Finally, he pulled up a description online and showed it to me. It was like chicken and dumplings but with thick egg noodles. Having a general idea of what he was asking for, I set out to work.
My husband has a basic palette so I didn’t include any onions or carrots or celery in this recipe. And you know what? That’s perfectly okay. It tastes wonderful just the way it is.
My husband seemed to enjoy what I came up with (and later told me that coworkers were amazed I had never heard of this dish before) and ate all of it. I snuck a few bites too and was pleasantly surprised with how it turned out.
Here’s the key: use some good seasoning for your broth/cream of chicken soup base! I found the “everything but the leftovers” seasoning from Trader Joe’s was perfect for this recipe since it’s a poultry-based seasoning. You can also use a mixture of thyme, savory and rosemary if you prefer.
Homestyle Chicken and Noodles
A hearty chicken & noodle dinner made with homestyle egg noodles.
- In a large stock pot of Dutch oven. heat oil over medium high heat. Season chicken with Cajun seasoning and cook in oil until browned on both sides and cooked through, about 5 minutes per side.
- Remove chicken to a bowl and shred with two forks.
- In same pot, mix the cream of chicken soup with chicken broth, onion powder, garlic powder, and Everything but the Leftovers seasoning. Bring to a boil and stir in chicken and noodles.
- Reduce heat to low and simmer chicken and noodles for 20-30 minutes. Serve.