20 Minute - One Pot, Thick and Creamy, Chicken and Noodles

Hello!

We LOVE good old-fashioned Chicken and Noodles just like Grandma used to make.

We tinkered and found a super easy and quick way to get the rich flavor we were looking for. You can easily make this complete recipe in less than 25 minutes for a warm and filling meal. Try it and I know you will agree, it will be one of your favorite recipes for a excellent meal!

Enjoy!!!

• 1 box or carton (32 oz.) Chicken Stock (preferred) or Chicken Broth
• 2 Chicken Bouillon Cubes
• 1 teaspoon Poultry Seasoning
• ½ teaspoon Salt
• ½ teaspoon Pepper
• 1 bag (12–16 oz.) of Your Favorite Egg Noodles or German Spaetzle Noodles
• 1–2 12.5 oz. can(s) Chunk Chicken Breast Meat ( you can substitute 2 Breasts from a Rotisserie Chicken)
• 1 10.5 oz. can Condensed Cream of Chicken Soup (for thicker Chicken and Noodles use 2 cans)

• In a Large Pot pour Chicken Stock or Broth
• Add 2 Cups of Water
• Add 2 Chicken Bouillon Cubes
• Add 1 tsp. Poultry Seasoning
• Add ½ tsp. Salt
• Add ½ tsp. Pepper
• Bring mixture to a boil.
• When the mixture is boiling add your favorite type of Egg Noodles or German Spaetzle Noodles
• Cook for time listed on the noodle package (usually 8 – 10 minutes) or until the noodles are cooked to your desired tenderness

• When noodles are cooked and tender add the rest of the ingredients
• Add 1-2 12.5 oz. can(s) Chunk Chicken Breast Meat or 2 Breasts from a Rotisserie Chicken
• Add 1 10.5 oz. can Condensed Cream of Chicken Soup (for thicker Chicken and Noodles use 2 cans)
• Stir the Chicken and Noodles thoroughly
• Simmer until the desired thickness is achieved

• This recipe make a nice generous serving for a family of 4 - 6 people
• It will more than likely leave you with some yummy leftovers
• The leftovers can be keep in the refrigerator for a week or easily frozen to have at a future date