Chicken and Noodles
This easy, one-pot dish is comfort in a bowl. Made with leftover chicken and vegetables you probably have on hand, it’s ready in just half an hour. Boiling the chicken and vegetables makes a delicious stock, and the chicken tenderizes even more as the egg noodles cook in the broth. The noodles’ starchiness adds a smooth consistency that’s made even more velvety with a pat of butter. (Add more butter to make it even creamier.) Whatever you choose, this inexpensive, cozy dinner is easy to love.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 4cups low-sodium chicken stock or broth
- 1cup diced celery
- 1cup diced yellow onion
- 4garlic cloves, minced
- 1 ½teaspoons adobo seasoning, such as Goya or Badia
- Black pepper
- 1(12-ounce) bag extra-wide egg noodles
- 2cups coarsely chopped leftover chicken
- Salt
- 1tablespoon butter, for serving (optional)
- Chopped parsley, for serving (optional)
Instructions
Step 1
To a large pot, add stock, celery, onion, garlic, adobo and 1 teaspoon black pepper. Bring to a boil over high heat and continue to boil until the vegetables are soft, about 9 minutes.Step 2
Add egg noodles and enough water to cover. Cook noodles according to package directions, until al dente.Step 3
Add chicken and cook until meat is heated through. Taste and season with salt and pepper as needed. Finish with butter and parsley, if you like.