Hello on this Sunday evening, friends. The weather in Minnesota the past few days has been less than stellar. I’m talking rain, sleet, wind, and yes, even snow. It forced us to reach for the winter coats earlier than we wanted to, that’s for sure. If there is an upside to the weather, though, it has to be my re-focus on some of my favorite comfort food recipes – like one of our favorite chicken pasta recipes, Old-Fashioned Chicken and Noodles.
This recipe is hearty and full of veggies and tender chicken pieces. Plus, we love the narrow ribbons of egg noodles that swim in the thickened sauce. I use Reames® Homestyle Egg Noodles, which you can find in the freezer section of your supermarket but any type of egg noodle will work.
I’ve been doing some planning for my blog over the past few days, and I’ve decided it’s time I blogged some of my favorite recipes even beyond turkey. (Although trust me, I will definitely keep my focus on sharing easy, delicious turkey recipes and you will always be able to find these in my Turkey Tuesday section of the blog!)
And so I bring you this chicken and noodles recipe … perfect for those chilly fall and winter nights that either have arrived or are coming your way. It’s a one-pot meal in itself that pairs incredibly well with some crusty French bread and your favorite glass of wine.
I’d love to hear from you on what types of recipes you’d like to see here on the blog! Leave a comment below or email me at lara@myothermoreexcitingself.com.
Have a great start to your week!
xoxo – Lara
Try these other comfort food pasta recipes:
Instant Pot Turkey Penne Pasta
Instant Pot Turkey Lasagna Soup
Rigatoni with Turkey Sausage & Fennel
Old-Fashioned Chicken and Noodles
Ingredients
- 4-5 chicken legs drumsticks, skin removed
- 3 cups water
- 2 cups chicken stock
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt & pepper
- 1 large yellow onion chopped
- 4 carrots peeled & chopped
- 2 ribs celery chopped
- 12 oz frozen egg noodles I used Reames
- 1 cup frozen peas
- 1 cup whole milk
- 2 Tablespoons flour
Instructions
- Place chicken in the bottom of a large Dutch oven, or heavy-bottomed pot.
- Add water, chicken broth, dried thyme, bay leaves, salt, pepper, onion, carrots, and celery.
- Bring to a boil then place a lid on top, lower heat, and simmer for 30 minutes, or until chicken is cooked through.
- Remove chicken from pot then shred and set aside.
- Next, add frozen egg noodles to Dutch oven and cook according to package directions.
- Once tender, stir in peas.
- In a separate container with a screw-top lid, combine milk and flour then shake to combine.
- Drizzle into Dutch oven then stir to combine.
- Cook for 3-4 minutes or until mixture is thick and bubbly.
- Add chicken back to the pot and add more salt & pepper if necessary.
- Let chicken & noodles sit for 10 minutes to thicken before serving.