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.

Sheer Goodness. Utter Comfort.

Stewed Chicken in a Pot of Soothing Homemade Broth. Carrots. Celery. Onion. Herbs and Seasonings. Thickened with Tender Egg Noodles. Butter and Milk. Ladled over Mounds of Creamy Potatoes. Mashed with Butter. Sour Cream. Milk. 

(Recipe updated with new pictures on 11/10/21.)

 

Ingredients for Chicken and Noodles over Mashed Potatoes

  • 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

Drying Egg Noodles

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.

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.

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. 

Ingredients for Chicken and Noodles

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

Cooking the Chicken with the Vegetables

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 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.

Prepare the Sauce and Noodles

Use Immersion Blender to Puree Vegetables

With 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 Chicken

While 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 Sauce

If 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

For the finishing touch, add butter to the noodles and stir to combine. This recipe will serve 6-8 people. Serve Chicken and Noodles over Mashed Potatoes when you’re in need of more than food ~ Food for your Soul.

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

 

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. Serious. Comfort. Food. Stewed Chicken in a Pot of Soothing Homemade Broth. Carrots. Celery. Onion. Herbs and Seasonings. Thickened with Tender Egg Noodles. Butter and Milk. Ladled over Mounds of Creamy Potatoes.
5 from 3 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: Chicken/Poultry Dishes, Comfort Food, Egg Noodles, Homemade
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 8

Equipment

Dutch Oven
Wire Strainer
Immersion Blender
Glass Mixing Bowls

Ingredients

  • 1 whole fryer chicken or 6-8 chicken thighs
  • 6 cups water
  • 3 cubes chicken bouillon
  • 2 medium carrots peeled and sliced
  • 1 cup chopped onion
  • 1 1/2 cups chopped celery
  • 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 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 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 by whisking together 1/4 cup flour with 1/3 cup remaining milk and stir into broth.
  • 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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