Again with an embarrassingly easy meal idea using pre-cooked and frozen shredded chicken breast.
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.
FYI, this recipe is included in the two week plan that I teach you in Make Dinner Happen, the least fancy, most practical cooking course ever. You can learn more and see what recipes are included here.
Did you see the similarly fast chicken and spinach alfredo “recipe” I shared last week? Have you seen how I pre-cook 25 pounds of chicken breast and then shred it ALL in minutes so I can freeze it?
Melissa Joiner says
Adding a can or two of cream of chicken soup makes chicken and noodles even better:)
Simple and tasty! Sounds perfect. And I also love the word malaise. Thank you for making my day!
I’ve been stalking your blog for a while but I always fail at commenting lol I always feel awful when I take something great away from a blog but don’t think to thank the poster.
Sorry about that! Trying to change, promise 😉
I just wanted to say that your soup looks amazing and I sooo wish we could get easily get egg noodles in Australia!
I’ll be making this yummy concoction tonight but with vermicelli rice pasta so its done in only a few minutes since I cant get those yummy egg noodles.
Thanks again for the super simple idea, I really couldn’t be bothered with much cooking today being 36 degrees where we are today (97F I believe it converts to).
Jolene Collins says
Lauren from Australia – Making your own egg noodles is not terribly hard. I’m sure you could Google it.