Saturday, September 17, 2016

Comforting Chicken and Noodles - An Amish Country Favorite

This slow cooker recipe has been going around the internet quite a bit lately so I decided I'd give it a try. Thick country style noodles with chicken in a creamy sauce are popular in the region where I grew up near Amish country. So this easy-to-prepare dish looked particularly comforting and delicious to me.

Julian's Chicken and Noodles
However, upon trying the original recipe I thought it lacked flavor, and as such modified it to improve it's overall flavor and appearance. The original recipe seem to be created to make it the least possible work. While my version is still very easy and quick to prepare, it does require cutting up a few vegetables. You could replace those we frozen, but they won't add as much flavor as fresh.

I noted several people are serving this over mashed potatoes, which is also an Amish country favorite. But all that starch really isn't necessary as the noodles are plenty starchy enough on their own. I served the dish with a side of fresh green beans.

In the slow cooker ready to serve.
I also tried preparing it with and without the stick of butter. It really isn't necessary as it adds only a little improved flavor while upping the calories from fat quite substantially. So feel free to omit if you are trying to eat more healthy.

2-12 ounce packages of Reames Homestyle Egg Noodles
I purchased Reams frozen eggs noddles for this dish as they are more thick and similar to what you often find hand-made by the Amish. You can substitute dry noodles if that is all you can find. If you substitute dry noodles, the final cooking time will be longer.

Click to Enlarge

1 pound boneless, skinless chicken breast
2 carrots, chopped
1 onion, chopped
1 can mushrooms or fresh, sliced (optional)
2 cans cream of chicken or chicken/mushroom soup
32 ounces chicken broth
1 8 ounce stick of butter, sliced (optional)
24 ounces frozen egg noodles
Water as needed
Salt and freshly ground black pepper

Chop the carrots and onion. In slow cooker (Crockpot) put chicken on bottom. Add the carrots, onions and optional mushrooms. In a bowl, whisk together the canned soup and broth. Pour the mixture over the chicken and vegetables. Top that with the optional butter. Put the slow cooker on low and let cook for 6 hours covered.

Remove the chicken pieces and shred with a fork. Add back to the slow cooker. Stir in the frozen noodles. Cook for 1 more hours stirring after 30 minutes. Add some extra water as needed to maintain consistency if you are going to hold them for a while, as continued cooking will dry them out. Add salt and pepper to taste.

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