Chicken and Noodles

Pantry chicken and noodles, on the table in about 20 minutes.

Everything here keeps on the shelf: canned chicken, a carton of broth, a bag of egg noodles. Tossing the noodles in a little flour before they go in thickens the broth while they cook, so you get something closer to a stew than a soup. It's cheap, fast, and about as easy as comfort food gets.

Prep: 5 min · Cook: 15 min · Serves: 2–3 (4 with a side)

Ingredients

• 10 to 12 oz canned chicken, with its juices

• 2 cups chicken broth

• 4 to 6 oz egg noodles (fine or kluski style work great)

• 1 tbsp all-purpose flour

• 1/2 tsp garlic powder

• 1/4 tsp black pepper

• Salt, to taste

Instructions

1. Add the chicken (juices and all) and the broth to a medium saucepan and bring to a boil.

2. While it heats, toss the noodles with the flour until they're coated.

3. Once the chicken is boiling, add the floured noodles.

4. Reduce the heat and simmer, stirring often, until the noodles are tender.

5. Stir in the garlic powder and pepper. Taste, then add salt if it needs it. Canned chicken and broth are already salty, so taste first.

6. Serve over mashed potatoes or biscuits, or with a vegetable on the side.

Notes

• Feeding 4? Serve it with a side of veggies or a salad and it stretches to cover four people.

• Noodles: fine egg noodles or kluski are the best fit, but use whatever noodle you've got.

• Pantry staple. Everything is shelf-stable, so it's a good one to keep stocked for a fast, cheap dinner.

Chicken and Noodles Recipe.pdf

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