Monday, March 3, 2014

Chicken and Noodles

Yields 12 - 2 cup servings
Each recipe will be divided between 3 families.

3 lbs. chicken, combination boneless skinless breasts and thighs
6 (10oz) cans cream of chicken soup
1 16oz bag of Amish noodles
Salt and pepper to taste

Place chicken in 3 quarts of water. Boil for 25 minutes until cooked through. Remove chicken, saving broth, and shred. (A kitchen aid mixer with paddle attachment will make quick work of shredding chicken.)
Add noodles to broth and cook for 15 minutes.  If freezing this meal, undercook noodles so they will not become mushy when defrosted.
When noodles are done, do not drain. A
dd chicken and cream of soup. Add salt and pepper to taste.

Place in rigid freezer containers.  Cool completely before putting on lid.  Label and freeze.

To serve: Defrost.  Transfer to saucepan and heat over medium heat until hot.  If sauce is too thick, add chicken broth to thin out to desired consistency.

  • If desired, substitute 2 cans of cream of chicken soup with 2 cans cream of mushroom soup.
  • Bone-in chicken will add flavor to the dish but is more complicated to shred.  If using bone-in, use 5-6 split chicken breast.
  • Amish noodles work best.  Try to find the Das Dutchman Essenhaus brand.  However, for our exchange, my husband bought regular egg noodles and they worked fine.

No comments:

Post a Comment