This is a Guest Post from Beth at The Quilt Ladies.
I know it’s very hot out, but sometimes hot or cold, I need comfort food. Growing up, my Grandmother C. lived with us on and off for years. She was a great cook and I loved her home-made chicken and noodles. She tried a number of times to teach me how to make those wonderful noodles, the kind with eggs and flour, roll out thin, dry on wax paper and cut paper thin. I just never could do it like hers. So, when I miss her, this is what I cook.
Chicken and Noodle Soup
5 cups of chicken broth (boxed or can is fine)
One 10.75 oz can cream of chicken soup
1/2 cup onions, chopped fine
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/2 cup green onions, sliced
One 15 oz can of whole kernel corn, drained
Salt and Pepper to taste
1 1/2 cup Egg noodles
2 cups cooked chicken chopped or 2 cans canned cooked chicken
Add everything but the noodles and cooked chicken to the crock pot on Low for 5-6 hours, the last hour turn on High, and add noodles and chicken.
Here is another version of the recipe that I make:
I boil 4 chicken thighs in about 8 cups of water, make sure they are cooked through.
Cool, remove skin and bone and shred with forks. Cool, cover and refrigerate.
I like thighs. If you need, add water to the broth to make 5 cups. Add cream of chicken soup. Chop the vegetables, I like everything about the same size, celery, carrots, onions, green onions.
Add everything to the pot and forget it for the afternoon, do not add the chicken and noodles. (Will add them the last hour or so) The smell will take over the house.
I always add more noodles that the recipe calls for, I like it like a stew, do what you and your family likes.
This is the brand we have here and they are very good.
Of course, with Grandma C on my mind, I had to do Jiffy Cornbread.
Her secret, make it in a pie pan, and sprinkle white sugar over the top, about 1 teaspoon, Bake as directed on the box.