Chicken and Noodles
Published April 30, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups low-sodium chicken stock or broth
- 1cup diced celery
- 1cup diced yellow onion
- 4garlic cloves, minced
- 1½teaspoons 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)
Nutritional analysis per serving (10 servings)
228 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 28 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 12 grams protein; 437 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Add egg noodles and enough water to cover. Cook noodles according to package directions, until al dente.
- Step 3
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.
Private Notes
Comments
FWIW. Here’s how I would make the recipe. Put your chicken of choice (breasts, thighs, with or without bones and skin) into a pot of water, add a carrot, celery, half an onion, a couple cloves of garlic, salt and pepper. Cook chicken until it is done. Remove chicken to cool and remove veggies. Now you have broth and your chicken. And you can proceed with the recipe. This is the way I make my chicken for pot pie, for tacos/enchiladas, for soups, etc. You can freeze your extra broth.
if you don't have adobo seasoning handy, you can make your own blend with onion and garlic powder, salt, paprika and tumeric or mild curry powder. in equalish amounts. A couple of teaspoons of each should be plenty for this dish.
I used regular chicken stock vs. low sodium, and added maybe half a teaspoon of pink salt. Went heavy on onion and celery, and I did saute the garlic, onions and celery in a bit of butter before adding the stock. Delicious. Loved it.
In Indiana, you would use Lawry's Seasoned Salt.
I didn’t make the original so I can’t review it but I give my version 5 stars! I sautéed the veggies in the pot til wilted first. I also added big carrot coins. About three big carrots. My other adaptation was to add about a quarter cup of heavy whipping cream at the end after it had cooled a little and right before serving. It made it so smooth and creamy. Also I had no adobo so I followed another reviewer’s tip and used a half tsp each: onion powder, garlic powder, smoker paprika, and turmeric. Beautiful golden bowl of warmth on this cold January night.
I made this last night and I’m just not sure about the flavor profile and I think I maybe added too much garlic. I added carrots and sauted them in butter along with the onions and celery, I had to use more chicken stock just to cover the noodles. I really wanted to like this recipe.