Best 6 Chicken Noodles And Mashed Potatoes Recipes

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Are you searching for a comforting and hearty meal that combines the savory flavors of chicken, tender noodles, and creamy mashed potatoes? Look no further than our comprehensive article, where we'll guide you through the culinary journey of creating a lip-smacking chicken noodles and mashed potatoes dish. With a perfect blend of textures and flavors, this classic comfort food is sure to become a favorite for both weekday dinners and special occasions. Get ready to tantalize your taste buds with our specially curated recipes, ranging from simple and quick variations to more elaborate and gourmet options. So, gather your ingredients, prepare your kitchen, and let's embark on a delicious adventure to discover the best chicken noodles and mashed potatoes recipe!

Here are our top 6 tried and tested recipes!

CHICKEN AND NOODLES OVER MASHED POTATOES



Chicken and Noodles over Mashed Potatoes image

Serve Chicken and Noodles over Mashed Potatoes when you're in need of comfort. Serious. Comfort. Food. Stewed Chicken in a Pot of Soothing Homemade Broth. Carrots. Celery. Onion. Herbs and Seasonings. Thickened with Tender Egg Noodles. Butter and Milk. Ladled over Mounds of Creamy Potatoes.

Provided by countryatheartrecipes

Categories     Main Course

Time 2h

Number Of Ingredients 15

1 whole fryer chicken (or 6-8 chicken thighs)
6 cups water
3 cubes chicken bouillon
2 medium carrots (peeled and sliced)
1 cup chopped onion
1 1/2 cups chopped celery
1 tablespoon dried parsley
1 teaspoons dried oregano
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup butter
1 1/3 cups whole milk (divided)
1/4 cup all-purpose flour (+ 1/3 cup water for slurry (thickener))
12 oz. frozen egg noodles (See Homemade Recipe Here.)
Refrigerator Mashed Potatoes

Steps:

  • First, if you plan to make homemade noodles, begin preparing the noodles 3-4 hours before your mealtime, to give the noodles time to dry.

Nutrition Facts : Calories 326 kcal, Carbohydrate 52 g, Protein 10 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 55 mg, Sodium 422 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving

CHICKEN NOODLES OVER MASHED POTATOES



Chicken Noodles over Mashed Potatoes image

This is a recipe that my grandmother and mother used to make. I always loved it and now my children LOVE it.

Provided by EZ Baker

Categories     Clear Soup

Time 2h40m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 cut-up fryer chicken, washed, skin left on
1 (12 ounce) package egg noodles
8 medium potatoes, peeled
Lawry's Seasoned Salt
salt
pepper
1/2 cup milk
3 tablespoons butter
water
1/2 yellow onion

Steps:

  • In large pot or stock pot, place chicken with water and chopped onion, season with seasoning salt.
  • Boil on medium high for 2 hours, adding water as needed.
  • Remove chicken from pan, being careful to leave broth in pot.
  • De-skin and de-bone chicken. Cut or shred into bite sized pieces and add meat to broth.
  • Top off water and add some more seasoning salt.
  • Bring to boil. Add egg noodles.
  • Meanwhile,Cut up potatoes and boil in a pot of water until they break when you stab them with a fork.
  • Drain. Add milk, butter, and salt and mash.
  • Cook chicken and egg noodles until noodles are tender.
  • Serve chicken noodles over a bed of mashed potatoes with a little broth. Season with salt and pepper.

CHICKEN NOODLES AND MASHED POTATOES



Chicken Noodles and Mashed Potatoes image

This for me is the ultimate in comfort food. My grandma who is half German used to make this when I was little in Michigan. When it was cold and yucky outside, this warmed everything up. I'm posting it as close to how she made it as possible. It's not my usual style of cooking, but it's so good. It's a carb fest, but once and a while it's worth it!

Provided by graniteangel

Categories     Whole Chicken

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 14

1 broiler-fryer chicken (pre cut and packaged pick of the chick like 2 chicken breasts, 2 chicken legs, 2 thighs, and 2 wings)
6 cups water
1 cup carrot, sliced
1 cup onion, chopped
1/4 cup celery, chopped fine
1 teaspoon garlic salt
1 teaspoon seasoning salt
1 teaspoon ground black pepper
1 tablespoon dried parsley
1 lb egg noodles
3 lbs russet potatoes
4 tablespoons margarine
2/3 cup 1% low-fat milk
salt and pepper

Steps:

  • Chicken & Noodles:.
  • In large pot add your chicken, water, carrots, onion, celery, garlic salt, seasoning salt, black pepper and parsley.
  • Set heat to high. Bring to a boil and then turn to Med. Let cook for about 45 minutes.
  • Grandma always used a pressure cooker, and I need to ask her how long she cooked her chicken when she used it. I always use her recipe in a regular pot because I don't have a pressure cooker. They kinda scare me actually when they whistle. haha.anyway --.
  • Once chicken is done, remove it from broth and separate the bones and skin from meat. Return meat to the pot of broth.
  • Turn heat back to high and when its brought to a boil, add your egg noodles. Let cook until noodles have soaked up most of the broth. Don't worry if they crowd the pot, they'll soak up all that yummy chicken and veggie broth and make a kind of sauce. Just make sure to turn temp down to Med-high after it's brought back to a boil.
  • Mashed Potatoes:.
  • Peel and chop all of your potatoes and add to a separate large pot of water. Cook on high for about 15 minutes or until potatoes are tender. Drain water.
  • Add margarine and milk to potatoes and using a hand held mixer or your kitchen aide, blend until fluffy and smooth. Add salt and pepper to them to taste. You may need a little more milk depending on how thick you want them.
  • In a large dinner bowl or soup bowl add your mashed potatoes to the center. Ladle chicken and noodles over top of the mashed potatoes.
  • Serve with rolls and butter.

CHICKEN NOODLES OVER MASHED POTATOES RECIPE



Chicken Noodles over Mashed Potatoes Recipe image

Provided by dragonfly27

Number Of Ingredients 7

1 box chicken stock
chopped 1/2 c green onions
1/2 c chopped carrots & celery
1 can creamed corn
1 can whole kernel corn
1 can cream chicken soup
1/2 tsp garlic salt, onion salt, salt, pepper.

Steps:

  • Cook on stove for 15 minutes. Add 1 can chicken or 2-3 cooked chicken breasts and one bag of Amish home-made noodles. Can add 1 cup hot water if you need more juice. Cook until soft. I served it w/mashed potatoes and added about a cup of my potato water when I drained my potatoes to mash.

INCREDIBLY EASY CHICKEN AND NOODLES



Incredibly Easy Chicken and Noodles image

My aunt gave me this recipe. She is known for her chicken and noodles, and everyone thinks she makes them from scratch. This recipe is very easy and fast.

Provided by Tammy Christie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 40m

Yield 6

Number Of Ingredients 8

1 (26 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
3 (14.5 ounce) cans chicken broth
2 cups diced, cooked chicken breast meat
2 teaspoons onion powder
1 teaspoon seasoning salt
½ teaspoon garlic powder
2 (9 ounce) packages frozen egg noodles

Steps:

  • In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.

Nutrition Facts : Calories 504 calories, Carbohydrate 54.8 g, Cholesterol 98.7 mg, Fat 19.6 g, Fiber 1.3 g, Protein 27.4 g, SaturatedFat 4.9 g, Sodium 2355.6 mg, Sugar 5.1 g

SIMPLE CHICKEN AND NOODLES



Simple Chicken and Noodles image

This is a recipe my grandmother used. She lived on a chicken farm, so it is as basic and simple as it can get. Usually all we have to accompany this recipe is mashed potatoes. It's really nice on cold days and extremely cheap to make.

Provided by Clara

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h50m

Yield 8

Number Of Ingredients 6

1 (3 pound) whole chicken
1 teaspoon salt, or to taste
2 cups all-purpose flour
dash salt
4 large eggs
1 teaspoon vegetable oil

Steps:

  • Remove any giblets, rinse the chicken with cold water, and place it into a large saucepan of water. Add 1 teaspoon salt, and bring to a boil over high heat. Reduce heat to a medium low, and simmer about 1 hour, skimming foam from the broth, until the chicken meat is tender.
  • Mix the flour with a dash of salt in a bowl. With your fingers, make a depression in the top of the flour and drop in the eggs. Add the oil, and stir the eggs into the flour to make a stiff dough. Knead the dough for about 10 minutes, until smooth and elastic, and let it rest, covered, for about 10 minutes.
  • Cut the dough in half, and roll each piece out, on a well-floured surface, into a rectangle shape until it's about 1/8 of an inch thick. Sprinkle the dough sheet with flour, and roll it up into a loose cylinder. With a sharp knife, cut 1/2 inch wide noodles from the roll. Unroll the noodles, and sprinkle with flour to prevent them from sticking together.
  • Remove the chicken from the broth and let cool about 10 to 15 minutes, until it's cool enough to handle. Remove the skin and strip all of the meat from the bones, and return the chicken meat to the broth. Bring the broth back to a boil, drop in the fresh noodles, and let simmer over medium-low heat for about 10 minutes, until the noodles are tender, slightly puffed and lighter in color.

Nutrition Facts : Calories 363.9 calories, Carbohydrate 24 g, Cholesterol 167.6 mg, Fat 15.4 g, Fiber 0.8 g, Protein 30 g, SaturatedFat 4.3 g, Sodium 439.5 mg, Sugar 0.3 g

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for high-quality chicken, vegetables, and potatoes.
  • Don't overcook the chicken: Overcooked chicken is tough and dry. Cook the chicken until it is just cooked through, about 10-12 minutes per side.
  • Use a flavorful broth: The broth is the base of the soup, so it's important to use a flavorful one. You can use chicken broth, vegetable broth, or even a combination of the two.
  • Add plenty of vegetables: Vegetables add flavor, color, and nutrients to the soup. Add a variety of vegetables, such as carrots, celery, onions, and peas.
  • Season the soup to taste: Season the soup with salt, pepper, and other herbs and spices to taste. You can also add a squeeze of lemon juice or a dollop of sour cream.
  • Serve the soup with your favorite toppings: Serve the soup with your favorite toppings, such as shredded chicken, mashed potatoes, noodles, or crackers.

Conclusion:

Chicken noodle soup and mashed potatoes are two classic comfort foods that are perfect for a cold winter day. This recipe combines the two dishes into one delicious and satisfying meal. The soup is flavorful and filling, while the mashed potatoes are creamy and comforting. This dish is sure to please everyone at the table.

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