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. 

 

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
  • butter
  • whole milk
  • all-purpose flour
  • frozen egg noodles or Homemade Recipe Here.
  • 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.

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

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 simmering, prepare Refrigerator Mashed Potatoes.

Refrigerator Mashed Potatoes
I enjoy making Refrigerator Mashed Potatoes for family gatherings or church potlucks. They are so easy to make and can be prepared a day ahead. I’ve been making this recipe for years and it’s still one of my family’s most requested potato recipe.
Check out this recipe
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.

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.

Food for your Soul

This recipe will serve 6-8 people. Serve Chicken and Noodles over Mashed Potatoes when you’re in need of more than food. 

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.
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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

Ingredients

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