We’ve been spared any major sicknesses lately, but have had some Days of General Ickiness happen to each member of the family over the past month or so. Hubby had a cold, two Sunday nights in a row two different kids had fleeting stomach bugs, and others have suffered from general malaise.
Side note: I love the word malaise. LOVE it. And love even more that when I looked it up, I found out I’d used it correctly.
Score one for the former English teacher!
Anyway, I made this two weeks in a row as a perfect meal for those feeling malaisicious.
Which isn’t a word at all. Oh well.
Did you notice how I referred to this as a “meal idea” since it’s really too simple to be an actual recipe? In my mind, a “recipe” would involve cooking the bone-in chicken from scratch and using its broth as the base. I’ve done that and it’s really not hard, but this is easier.
One 16 oz package of egg noodles. (I’ve made this with no-yolks noodles and with regular Aldi brand egg noodles. My family preferred the regular ones.)
3 quarts chicken broth (Be fancy and use your homemade stuff. Or be like me and use whatever you have on hand. Canned, bullion, whatever.)
Some frozen, pre-cooked and shredded chicken breast. (I added about a cup and a half of shredded chicken. Add more if you like more. Less if you like less.)
Pepper and other seasoning as desired. (If your chicken broth tastes bland, poultry seasoning does wonders.)
Boil the chicken broth.
Add the noodles.
When the noodles are almost soft enough, add the hunk o’ frozen pre-cooked and shredded chicken to the boiling broth.
When the chicken is defrosted and warmed through (which happens super fast) and the noodles are perfect, serve.
You could use more broth if you want it to be chicken soup. I didn’t. You can also add veggies such as peas and carrots or celery. My sickies were craving as plain as possible, so we served our veggies on the side.
There you go. Comfort food that makes my family feel warm and fuzzy and loved, ready in the time it takes to boil egg noodles.