Rain, rain go away, please come back another day.
That’s pretty much the chant I’ve been hearing all morning from my girls. It has been raining since we woke up and it’s still going. Soggy weather makes for a dreadfully boring day and oddly chilly. Rather than sulk around the house or crawl in bed for movies I coaxed the girls into the kitchen with me to whip up a batch of our favorite quick chicken and noodles. It’s warm, comforting, full of hearty vegetables and of course my daughters love helping drop the veggies into the pot. One day I hope to turn the knife over and let them do the chopping while I sit back with a hot cup of tea.
For this recipe I use store bought, dried noodles. While I LOVE to make homemade noodles thanks to my mom, they take the “quick” out of this recipe. So I just picked up a bag of hand cut noodles from Oakland Noodle Company which are produced right here in Illinois. They always come out so perfect and tender I can’t resist using them when I’m looking for a shortcut.
Another cheat I use is a store bought rotisserie chicken. Why? Because they’re already cooked and darn tasty. The less I have to touch a raw chicken the better.
Once it’s all said and done about 45 minutes from start to finish, you get this warm, chunky bowl of chicken and noodles that is absolutely perfect for a chilly rainy day.
- 2 tablespoons light olive oil
- 1 small Vidalia onion, diced
- 1 cup diced celery
- 1 cup chopped baby carrots
- 1 rotisserie chicken, shredded
- ¼ teaspoon ground thyme
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon dry parsley flakes
- 32 ounces chicken stock
- 3 cups hot water
- 4-5 cups (handfuls) of dry noodles
- 1 packet McCormick chicken gravy mix (optional)
- 2 tablespoons cornstarch (optional)
- In a large pot over medium heat, add the cooking oil.
- Drop in the vegetables and saute for about 10 minutes, until tender.
- While the vegetables are cooking, start shredding the chicken in large chunks into the pot.
- Add the thyme, salt, pepper and parsley flakes.
- Pour in the chicken stock and water, stir.
- Add noodles, stir.
- Cover and on a low boil, cook for 15 minutes.
- Optionally, if you want a thicker dish, pull a cup of the stock into a mixing bowl and whisk with McCormick chicken gravy mix and/or cornstarch. I happen to love using both for flavor and thickness.
- Pour the mixture into the pot, stir and let it simmer for 1-2 minutes until thickened.