Chicken and Noodles Over Mashed Potatoes

Chicken and Noodles Over Mashed Potatoes

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Serve Chicken and Noodles over Mashed Potatoes when you’re in need of comfort. Serious. Comfort. Food. Stewed chicken in a pot of soothing homemade broth with carrots, celery, onion, and herbs. Thickened with tender egg noodles and ladled over mounds of creamy potatoes mashed with butter. 

Prepare Chicken and Noodles in a Heavy Stockpot or Dutch Oven(Post modified with new photos on 1/24/23.)

Sheer Goodness. Utter Comfort.

This recipe is one of my favorite dishes to make when I’m craving comfort food. While I love making this with homemade egg noodles, you may substitute your favorite frozen noodles, if you want.

If I’m using frozen noodles for this recipe, I always try to purchase Reames Homestyle Egg Noodles. And if possible, buy in bulk when they are on sale, to save money. 

Serving Chicken and Noodles in Blue Willow Bowls - Johnson BrothersChicken and Noodles is perfect when serving a large group or freeze leftovers for another time. Need a dish to take to potluck? Simply transfer this into a crockpot and heat on warm until it’s time to serve.

When I prepare this dish for a potluck dinner, I will often skip the mashed potatoes and just serve the chicken and noodles. Or serve the mashed potatoes in a separate pot or dish.

 

View More Chicken Comfort Food Ideas

 

Ingredients for Chicken and Noodles over Mashed Potatoes

(See the full recipe at the bottom of this post.)

  • whole fryer chicken
  • water
  • medium carrots
  • celery
  • sweet onion
  • parsley
  • oregano
  • kosher salt
  • freshly ground black pepper
  • whole milk
  • all-purpose flour
  • frozen egg noodles or Homemade Recipe Here.
  • butter
  • Refrigerator Mashed Potatoes SEE RECIPE HERE

 

Instructions for Making This Recipe

Step #1 – Make the Homemade Noodles

Allow Noodles to Air Dry

First, if you plan to make homemade noodles, begin preparing the noodles 3-4 hours before your mealtime, to give the noodles time to dry. See my recipe for Homemade Egg Noodles Here.

Of course, you may also use frozen noodles instead, such as Reames Homestyle Egg Noodles. However, if you have the extra time, I encourage you to at least try making your own homemade noodles. They are really quite easy to prepare and so very delicious. 

 

#Step 2 – Prepare the Ingredients

Ingredients for Chicken and Noodles

Gather the ingredients for this recipe so that you have everything on the counter or table.

Prepare the chicken. Remove giblets from inside of chicken. Place chicken in a large stockpot or Dutch oven and cover with water.

Sometimes when I make this recipe, I’ll use 6-8 chicken thighs with bone and skin instead of the whole fryer chicken. This works well, too. Use what you have or whichever is less expensive at the grocery store. 

Using a cutting board and Chef’s knife, prepare the vegetables. Peel and slice carrots into bite size pieces. Chop celery and onion.

 

Step #3 – Cook the Chicken

Cooking the Chicken with the VegetablesAdd to the pot of water the sliced carrots, chopped onion and celery, dried parsley and oregano, salt and black pepper. Bring to a boil, and then lower heat to simmer. Cook for 60-90 minutes, until meat falls off the bone. 

While the chicken is simmering, prepare Refrigerator Mashed Potatoes, or your favorite mashed potatoes.

When the chicken has cooked through, strain the meat, bones, and skin from the pot and set aside to cool on a tray or plate.

Step #4 – Prepare the Sauce and Noodles

Use Immersion Blender to Puree VegetablesWith an immersion blender, puree broth. Stir in 1 cup of whole milk. Return sauce to a boil. Add noodles (and any flour remains if making your own) and cook 15-20 minutes until tender.

Shred the Cooked ChickenWhile the noodles cook, remove skin and bones from chicken. Once the noodles have finished cooking, add chicken to the noodles.

Adding Flour Slurry (thickener) to the SauceIf desired, thicken further by whisking together 1/4 cup flour with 1/3 cup remaining milk and stir into broth.

Add Butter as the Finishing Step to Making Chicken and NoodlesFor the finishing touch, add butter to the noodles and stir to combine.

Serve Chicken and Noodles with Favorite Dinner RollThis recipe will serve 6-8 people. Serve Chicken and Noodles over Mashed Potatoes and with your favorite dinner rolls, such as my Sourdough Dinner Rolls or Oat Rolls. 

See more Comfort Food Ideas Here. View Main Dish Recipes Here.  Browse Chicken Recipes Here.

 

Featured Image - Chicken and Noodles over Mashed Potatoes

Chicken and Noodles over Mashed Potatoes

Serve Chicken and Noodles over Mashed Potatoes when you're in need of comfort. Stewed chicken in a pot of soothing homemade broth with carrots, celery, onion, and herbs. Thickened with tender egg noodles and ladled over creamy potatoes.
4.58 from 7 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: Chicken/Poultry Dishes, Comfort Food, Egg Noodles, Mashed Potatoes
Prep Time: 30 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours 20 minutes
Servings: 8

Equipment

Glass Mixing Bowls
Dutch Oven
Wire Strainer
Immersion Blender

Ingredients

  • 1 whole fryer chicken or 6-8 chicken thighs
  • 6 cups water
  • 3 cubes chicken bouillon
  • 2 medium carrots peeled and sliced
  • 1 1/2 cups chopped celery
  • 1 cup chopped onion
  • 1 tablespoon dried parsley
  • 1 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup butter
  • 1 1/3 cups whole milk divided
  • 1/4 cup all-purpose flour + 1/3 cup water for slurry (thickener)
  • 12 oz. frozen egg noodles See Homemade Recipe Here.
  • Refrigerator Mashed Potatoes See Recipe Here.

Instructions

  • First, if you plan to make homemade noodles, begin preparing the noodles 3-4 hours before your mealtime, to give the noodles time to dry.

Prepare the Ingredients

  • Gather the ingredients. Prepare the chicken. Remove giblets from inside of chicken. Place chicken in a large stockpot or Dutch oven and cover with water.
    If desired, you may use 6-8 chicken thighs (with bones and skin) instead of the whole chicken.
  • Using a cutting board and Chef's knife, prepare the vegetables. Peel and slice carrots into bite size pieces. Chop celery and onion.

Cook the Chicken

  • Add to the pot of water the sliced carrots, chopped onion and celery, dried parsley and oregano, salt and black pepper. Bring to a boil, and then lower heat to simmer. Cook for 60-90 minutes, until meat falls off bone. 
  • While the chicken is cooking, prepare your favorite mashed potatoes or use my recipe for Refrigerator Mashed Potatoes.
  • When the chicken has cooked through, strain the meat, bones, and skin from the pot and set aside to cool on a tray or plate.

Cook the Noodles

  • With an immersion blender, puree broth. Stir in butter and 1 cup of whole milk. Return sauce to a gentle boil. Add noodles (and any flour remains if making your own) and cook 15-20 minutes until tender.
  • While the noodles cook, remove skin and bones from chicken. Once the noodles have finished cooking, add chicken to the noodles.
  • If desired, thicken further with a slurry by whisking together 1/4 cup flour with 1/3 cup remaining milk. Stir into broth and cook on low until it thickens.
  • Serve Chicken and Noodles over Mashed Potatoes in shallow bowls or on plates. This recipe will serve 6-8 people.

Notes

*Unless otherwise indicated, all butter used in this recipe site is salted. 

Nutrition

Calories: 326kcal | Carbohydrates: 52g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 422mg | Potassium: 469mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2915IU | Vitamin C: 15mg | Calcium: 98mg | Iron: 1mg
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