Kelly's Easy Creamy Chicken and Noodles
Ingredients
- 3 - 4 large boneless skinless chicken breasts, trimmed
- 5 cups chicken broth (40 oz.), I buy the 48 oz. box to refresh the next day
- 2 bay leaves
- 1 stick Minerva Dairy Butter with Sea Salt, cut up
- 2 tsp. Better Than Bouillon® Chicken Base
- 1/4 tsp. garlic powder
- 1 medium onion, chopped
- 2 -3 large ribs celery, sliced, as much as you like
- 1 (24 oz.) bag frozen Reames Homestyle Egg Noodles
- 2 cans Cream of Chicken Soup with Herbs, Campbell's makes this
- 1 tsp. salt
- 1/4 tsp. pepper
Instructions
Place chicken breasts into bottom of stockpot, add chicken broth, bay leaf, butter, chicken base, garlic powder, celery and onion. Cover, bring to a simmer, and simmer for 1 hour. Remove chicken to a small baking sheet, cover with foil.
Raise pot of broth to boiling, add frozen noodles, stir, and cook (covered), for 5 minutes. Stir, lower heat to medium low, cover and continue to boil until tender, stirring every 5 minutes. (Another 15 - 17 minutes.)
While noodles are cooking, with 2 forks pull chicken into bite-sized chunks, then re-cover so it doesn't dry out.
When noodles are done, stir in soups until well combined. Fold in chicken, add salt and pepper. Simmer one minute. Cover, set aside, and let rest at least 5 minutes.
*The next day, add more or all of the rest of the chicken broth to refresh, as the noodles will soak up quite a lot of the broth overnight. Add more salt to taste as well.