Recipe: Perfect My Homemade Chicken and Noodles

My Homemade Chicken and Noodles. In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Tweets that mention My Mom's Homemade Chicken and Egg Noodles - Comfort Food

Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer. This is a comfort food from my childhood on the golf course, and something I highly recommend if you've never come across it in your life. It's beautiful, simple homemade Chicken and Noodles—a thick, hearty dish not to be confused with a thinner, brothier chicken noodle soup. You can have My Homemade Chicken and Noodles using 18 ingredients and 5 steps. Here is how you achieve that.

Ingredients of My Homemade Chicken and Noodles

1. You need 5 of boneless chicken thighs.
2. It's 3 cups of water.
3. Prepare 2 1/2 tbsp of chicken soup base.
4. Prepare 1 of medium yellow onion (finely chopped).
5. It's 4-5 cloves of garlic (I use about 8 cloves).
6. You need of Dairy.
7. You need 1 (8 oz) of block cream cheese.
8. It's 1 1/2 cups of heavy whipping cream.
9. It's of Seasonings.
10. You need 1/8 tsp of celery seed.
11. You need 1/2 tsp of dill weed.
12. Prepare 1/8 tsp of black pepper.
13. You need 1/2 tsp of garlic powder.
14. It's 1/2 tsp of onion powder.
15. You need 1/8 tsp of ground white pepper.
16. You need 1 tsp of parsley flakes.
17. You need 1/2 tsp of ranch seasoning.
18. Prepare of For the Noodles See My Egg Noodle Recipe.

It's so perfectly yummy and soul-pleasing. This Easy, Creamy Chicken and Noodles Recipe Is A Family Favorite! Fall temperatures have me craving comfort food BIG TIME and this Chicken and Noodles recipe is one that is not only easy to make, it is the perfect cool weather dish. Chicken and Noodles is all the best parts of chicken noodle soup in one hearty dish.

My Homemade Chicken and Noodles step by step

1. In a large pot on high, fill with 3 cups water and chicken soup base add your chicken thighs and let boil for 30 minutes..
2. Once done pull your chicken out on a plate and let cool for 10ish minutes or pull apart (shred) with 2 forks..
3. Add the dairy section. Let the cream cheese melt. It's okay if it doesn't melt all the way. It will eventually. Now, add the onion and the garlic..
4. Add all the seasonings. Let simmer on low to medium heat for 30 more minutes..
5. Enjoy!!!.

My family loves it when I make these noodles for my chicken noodle soup. I have made these several times with baking powder, w/o baking powder, rolled thin, rolled thick, dried out , not dried out. Personally like to add the baking powder it makes them a bit more airy, I also like them rolled thicker, & they don't need to be dried out at all. Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot.