October 10, 2010

Old-Fashioned Chicken and Noodles: Cheater's Method for an Easy Sunday Supper

Today Jeffrey and I both felt worn out.  It was just a really long week, and although Jeffrey had planned to cook something complicated tonight (General Tso's Chicken, and Hot and Sour Soup), we both just wanted some comfort food.  I suggested Chicken and Noodles served over potatoes, with steamed vegetables.  We still have plenty of apples from our apple orchard jaunt, so apple crisp seemed just right for a nice seasonal dessert.

We got home, and I put a large can of chicken stock on the stove and added a package of three chicken breast halves.  While the chicken cooked, I started peeling and slicing apples.  Meanwhile, Jeffrey made the crisp part of our dessert and got to play with the pastry blender.  We got it assembled and put it in the oven.  I removed the partially cooked chicken from the broth and set it on a platter to cool. 

I peeled about four large Yukon gold potatoes and since we didn't want to wait forever for them to cook, also sliced them.  Then I put them on to boil.  Jeffrey cut the warm chicken into cubes while I added the noodles to the chicken broth.  As soon as he finished cutting the chicken, it went into the noodle pot.

I washed some fresh broccoli and pared and cut up one carrot and put them in our rice cooker/vegetable steamer, then added seasoning and spices to the chicken noodles, along with a small additional can of chicken broth. 

When the potatoes were done, I drained the water, added a stick of butter (I know, that sounds like a lot!) and a little bit of milk, and mashed them right in the pan. 

Miraculously, everything was done when the apple crisp timer buzzed!

I call this the cheater's method because I used Reames frozen egg noodles instead of making them from scratch, and cut the potatoes up into slices instead of boiling them whole.  Side note:  Did you know Reames noodles were developed in Clive, Iowa?

Julianne's Chicken and Noodles
1 49-ounce can          low sodium chicken broth
2 pounds                    boneless, skinless chicken breasts
1 16-ounce package   Reames frozen egg noodles
1 14.5-ounce can        low sodium chicken broth
5 teaspoons               L.B. Jamison's low sodium chicken flavored soup base
1 to 1 ½ teaspoons     fresh ground black pepper
½ teaspoon                dried parsley flakes
1/8 teaspoon             onion powder

1.  Heat the 49-ounce can of chicken broth over medium high heat.  Add chicken breast pieces and cook until chicken turns white.  Remove from stock and allow to cool.

2.  Add the frozen noodles to the hot broth and continue to cook.  When chicken is cooled, cut into bite-sized cubes.  When most of the liquid has boiled down, add the 14.5 ounce can of chicken broth, the chicken cubes, and all remaining ingredients.  Cook until the chicken and noodles are thickened as much as you like them.

Fast Mashed Potatoes
4-6 large                     Yukon gold potatoes
1 stick                         butter
splash of                      milk

Peel potatoes and if you're in a hurry, slice.  Cook in a small pot of boiling water until done.  Drain potatoes in a metal colander.  Melt butter in the cooking pot, and add drained potatoes.  Add a splash of milk and mash by hand using either a potato masher or a fork. 

Serve the Chicken and Noodles over hot mashed potatoes with a vegetable side of your choice.  Enjoy!

Julianne's Apple Crisp
This recipe came to me years ago from Kay Miller of Cherokee, Iowa.
4-5 large          tart apples
1 tablespoon      lemon juice
½ cup                white sugar
½ cup                butter
½ cup                brown sugar
1 cup                 flour
1 teaspoon         cinnamon
1 teaspoon         apple pie spice
½ teaspoon        nutmeg

1.  Peel apples and slice thinly.  Place into an 8-inch square glass baking dish.  Drizzle with the lemon juice, mix well with a spoon, and sprinkle the white sugar over all.

2.  Cut the remaining ingredients into fine crumbs with a pastry blender.  Pour over apple slices.  Bake 45 minutes at 375 degrees.


  1. Nice looking apple crisp - what sort of apples did you use?

  2. Hi! I used a mix of Paula Red apples and a mystery tart green apple similiar to the Granny Smith variety. Neither Jeffrey or I can remember the name! We tasted them at the orchard, the green apples were a variety we hadn't heard of before.

    You can always use Granny Smith apples, which are widely available. Thanks for commenting!