Remember when I made these cheesy chicken noodles? That dish actually started out as this one, but sometimes I get distracted by cheese.
I also get distracted by excessively slurping noodles out of the soup pot, even when it’s actually not a soup pot. Because this is chicken noodle soup is actually chicken soup noodles.
Wait, read that again. I know you read it too fast because I’m a teacher and I know these things. #seriousface
Chicken. Soup. Noodles.
Like Chicken Noodle Soup, but without all the boring broth! Yes, I said boring broth. Bo-ring.
You guys. There’s no boring at this party. Saucy noodles, fresh vegetables and herbs, and shredded chicken are all hanging out together for this cozy one-pot meal.
Party in the (not) soup pot! BYOBowl.
These chicken soup noodles are just like chicken noodle soup but without all the broth! Just saucy noodles, chicken, and vegetables. Yum!
- 1 tablespoon olive oil
- 3 large carrots, peeled and sliced thinly
- 3 celery stalks, sliced thinly
- 3/4 cup chopped onion
- 49 ounces chicken broth (about 6 cups)
- 1 tablespoon cornstarch
- 1/3 cup cold water
- 1 lb. package egg noodles
- 2 tablespoons butter
- 2 teaspoon thyme
- 2 teaspoon parsley
- 2 cups cooked, shredded chicken
- 3-4 green onions, thinly sliced
- Heat 1 tbs. olive oil in a large soup pot over medium high heat. Add the vegetables and saute until tender crisp, about 3-5 minutes, depending on how thinly they are sliced. Add chicken broth to the pot and simmer for about 20 minutes.
- Dissolve the cornstarch in the cold water. Add mixture to the broth. Add the noodles and bring to a rolling boil. Check noodles every few minutes and remove from heat when noodles are mostly cooked. The noodles will continue to soften after you stop the boiling. If you boil for too long, they’ll get mushy and break apart easily.
- Add butter and herbs and stir to combine. Mix in chicken and season with salt and pepper. Mixture will thicken slightly as it cools; there should be enough of a thick broth to cover everything but not enough to be runny. Stir in green onions just before serving.
You can also use a rotisserie chicken instead of cooking and shredding your own. I didn’t like the rotisserie chicken as much, though, because it was kinda greasy.
It might be impossible to ever have too much cheese. But if it’s possible, it’s happening in my fridge right now courtesy of Bon Appetite overflow.
Does cheese go bad? It gets better with age, right?
And assuming it’s still edible, what do I make with it? Raclette, White Cheddar, Havarti, Fontina, and Parmesan… gang’s all there. Halp.
Sincerely, Loving Mother of 5 Cheeses