You know that terrible moment when you wake up one morning and realize you have, in fact, woken up with a terrible cold?
I had that feeling on Saturday morning. *sigh*
I was so upset! It was the first weekend that finally felt like fall, and I was sick. By Sunday, I felt even worse. So, my amazing boyfriend (Dominic) texted his mom and got a recipe for Chicken and Noodles that she used to make. He mentioned that he thought it was an easy recipe, but I was still blown away by the simplicity of what turned out to be the perfect meal for a fall evening, since I didn’t feel like getting out of the house much. It’s a perfect recipe to add to the College Kitchen collection because it’s cheap, easy, delicious, and quick.
Chicken & Noddles
- 2 cups of water
- 2 cans (4.5 oz) White Premium Chicken Chunk Breast
- 1 can (10.5 oz) Cream of Chicken Soup
- 1 can (14.5 oz) of Chicken Broth
- 2 cans (8.5 oz) OR 1 can (14.5 oz) of Peas and Carrots (depending on how many vegetables you want!)
- 1 bag (12 oz) of egg noodles (Using a whole bag makes it very noodley, so feel free to use less for a more soupy meal)
- Salt and pepper to taste (I used garlic salt and garlic pepper as well!)
- In a large pot, add water, drained chicken breast, cream of chicken soup, chicken broth, and drained peas and carrots.
- Stir and bring to a boil.
- Once at a consistent boil, add salt, pepper, and noodles.
- Continue to boil for the time specified on the bag of noodles. It will vary depending on the noodle size and how tender you want the noodles to be. I used relatively small noodles and like them to be tender, so I let it boil for seven minutes.
- Remove from heat, allow to cool, and serve!