Chicken and Noodles

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Chicken and Noodles

This easy, one-pot dish is comfort in a bowl. Made with leftover chicken and vegetables you probably have on hand, it’s ready in just half an hour. Boiling the chicken and vegetables makes a delicious stock, and the chicken tenderizes even more as the egg noodles cook in the broth. The noodles’ starchiness adds a smooth consistency that’s made even more velvety with a pat of butter. (Add more butter to make it even creamier.) Whatever you choose, this inexpensive, cozy dinner is easy to love.

Rating

Ingredients

  • 4cups low-sodium chicken stock or broth
  • 1cup diced celery
  • 1cup diced yellow onion
  • 4garlic cloves, minced
  • 1 1/2teaspoons adobo seasoning, such as Goya or Badia
  • Black pepper
  • 1(12-ounce) bag extra-wide egg noodles
  • 2cups coarsely chopped leftover chicken
  • Salt
  • 1tablespoon butter, for serving (optional)
  • Chopped parsley, for serving (optional)
Set base servings to enable scaling:

Directions

To a large pot, add stock, celery, onion, garlic, adobo and 1 teaspoon black pepper. Bring to a boil over high heat and continue to boil until the vegetables are soft, about 9 minutes.

Add egg noodles and enough water to cover. Cook noodles according to package directions, until al dente.

Add chicken and cook until meat is heated through. Taste and season with salt and pepper as needed. Finish with butter and parsley, if you like.

Nutrition

Info
Trans Fat: 0 gramsFat: 8 gramsCalories: 228Saturated Fat: 3 gramsUnsaturated Fat: 4 gramsSodium: 437 milligramsSugar: 2 gramsFiber: 2 gramsCarbohydrate: 28 gramsProtein: 12 grams
Chicken & Poultry

Source: https://cooking.nytimes.com/recipes/1025337-chicken-and-noodles