I was never able to get my grandma's recipe, but came up with this one on my own (after looking at several different cookbooks and websites). Enjoy!
New Fashioned Chicken and Noodles
32 oz low fat chicken broth
4 C. water
4 tsp. chicken bouillon granules
3 chicken breast halves (abt. 1½ lb package) cut in large chunks
2 tsp onion powder
2 tsp dried parsley
1 tsp dried thyme
3 tsp celery flakes
¼ tsp pepper
3 T. butter (don’t substitute!)
2 C. whole milk
3 T. flour
12 oz Bag of Egg Noodles
In a six-quart pot combine broth, water, granules, chicken breasts chunks, herbs, pepper & pepper, & onion powder. Bring to boil, then turn heat down to medium, and cook until chicken is no longer pink, stirring occasionally (if it starts to boil over, take a stick of butter and rub it around the rim of the pot). Remove from heat. Remove chicken. Add the butter. Let chicken cool slightly (so it’s easy to handle), shred or chop into small pieces. Set aside.
Combine ½ C. milk and 3 T. flour, mix or shake well. Bring broth to boil again. Add bag of noodles, cook about 5 minutes. Stir in 1 ½ C. milk. Add the milk and flour mix. Stir into the noodles. Turn down to medium heat. Stir and cook until thick and bubbly. Stir in chicken and cook a few more minutes until chicken is warm and sauce further thickens.
You can make your own noodles, but I found it takes to much time and effort, the bagged works well. The broth and herbs add the good flavor!
Serves about 6-8. Great with homemade mashed potatoes, peas, and corn!
Recipe Credit: Arrion Rathsack