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When making chicken and noodles, I use a can of cream of chicken soup to the broth. I also use cream of chicken soup in my dressing, chicken and dumplings, anything using the chicken broth. It make it have body and thickening. I used this very often and my family and friends want to know what my secret is.
Hope it will help.
By Pat from Harlem, GA
A quick easy recipe, great for busy nights and last minute dinner ideas!
Total Time: 30 minutes
Yield: 8-10 servings
Source: My own recipe when I needed a quick yummy dinner!
This is a Slow Cooker recipe.
This is a favorite of all my little Grandchildren, It is definitely a kid friendly meal! :)
By Jackie from Norton, MA
Bring chicken pieces, broth, 2 1/2 gal. water and chicken soup base to a boil, then add noodles. Boil for 5 minutes. Mix cream of chicken soup with 1 cup water. Pour that over the top. Brown butter and pour over top. do not stir! Put lid on and let set for 1 hour before serving.
Yield: 1 (20 qt.) stockpot full. Use this recipe for large crowds, etc. as they do not get mushy and stay delicious. Is best if made with homemade noodles or something similar.
By Robin from Washington, IA
Cook chicken in pot covered with water. When done, drain. Reserve liquid. Remove meat from chicken, discard skin, cut into small pieces.
Follow directions on soup packet except reduce liquid by 1/3 and use liquid from cooked chicken for the remaining 1/3.
Add chicken pieces to noodles. Handy for quick meal. Easy to reheat and to freeze in zip-lock bag for later.