Consuming The Harvest

While Pottering About At Home In Norfolk

Comforting Chicken And Noodles

with one comment

This is some lovely comfort food, super easy and a bit of a ‘cheat’ with the soup being used a a basis for the sauce. A good recipe too for using up leftover chicken.


  • 2 Tsp. olive oil
  • 600g (approx) skinless, boneless chicken breast cut into cubes / or leftover chicken
  • 3 – 400g cans Cream of Chicken soup
  • 350ml water
  • Salt and Pepper to taste
  • 500g dried Egg Noodles (or pasta of your choice, linguine works well)
  • 250g grated cheddar cheese
  • 2 Tsp. English mustard
  • 2 Tsp. mixed herbs – dried is fine, fresh even better but use an extra Tsp

Chicken and Noodles


  1. Put oil into extra large saucepan or ‘dutch oven’ and heat over med-high heat.  Add chicken and cook until browned then remove with a slotted spoon to a bowl and set aside.
  2. Add soup, water, salt and pepper, mixed herbs and mustard to the pan and heat until boiling, stirring often.  Turn down heat to low and continue to cook, stirring often while the noodles cook.
  3. For the noodles/pasta – bring a pan of water to the boil and cook the noodles/pasta for ONE HALF of the time stated on the package, then drain and rinse with warm water, set aside to drain again for a few minutes.
  4. Add the cooked chicken into the sauce and heat through for 5 minutes.
  5. Add the noodles/pasta to the chicken and sauce, again heating through for 5-7 minutes.

If this makes more than needed for one meal, place the leftover bit in a casserole dish and top with some more grated cheese – it’s nice the next day baked in the oven for about 35 minutes at Gas Mark 5/190C until the cheese is well melted, brown and bubbly!


Written by kadeeae

January 19, 2009 at 10:27 am

One Response

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  1. This looks delicious and love the idea os the leftover … gonna try it soon .. Laila ..


    January 20, 2009 at 3:51 pm

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