This is one of my go-to meals during the winter months. It's comfort food, but it's fancier than say, chicken and dumplin's. It's highly adaptable- you can add what you have on hand or what you like. The recipe below is my favorite way to make chicken and noodles, but I've been known to add whatever fresh veggies are in season or whatever I have a surplus of at the time. Broccoli is one of my middle-Little's favorite add ins. I'm partial to spinach. You might like green beans and carrots. The addition of the wine really adds a nice flavor. I use whatever cheap bottle of white I have on hand.
Serve with a salad and rolls.
Peace, B.
Serve with a salad and rolls.
Peace, B.
You'll need the following ingredients to make 8 servings of chicken and noodles:
one pound chicken breasts or thighs
2 cups chicken broth
3/4 cup white wine
1 can cream of mushroom soup
1 cup diced celery
1 cup chopped, frozen spinach
1 small minced onion
1/2 teaspoon black pepper
1/2 teaspoon sage
1 cup sour cream
1/2 cup flour
1 package cooked egg noodles
one pound chicken breasts or thighs
2 cups chicken broth
3/4 cup white wine
1 can cream of mushroom soup
1 cup diced celery
1 cup chopped, frozen spinach
1 small minced onion
1/2 teaspoon black pepper
1/2 teaspoon sage
1 cup sour cream
1/2 cup flour
1 package cooked egg noodles
Add everything except the last three ingredients to the slow cooker. Set on low for 7 or 8 hours. Remove any bones from the pot if necessary.
Mix together the sour cream and flour really well. Then, add this to the slow cooker, stirring well. The mixture will thicken immediately.
Serve over the cooked egg noodles.
Mix together the sour cream and flour really well. Then, add this to the slow cooker, stirring well. The mixture will thicken immediately.
Serve over the cooked egg noodles.
