Creamy Chicken Noodles

The result

Ingredients A

  1. 2 cups (475ml) water..
  2. 1 heaping TBSP of better than bouillon chicken paste.
  3. 1 can cream of anything soup.
  4. 3/8 stick of butter.
  5. 1 heaping TSP of black pepper.
  6. 1/2 lb (225g) of flat egg noodles

Ingredients B

  1. 1.5 cups of chicken/turkey leftovers in small pieces or shredded.
  2. Parsley for decoration.

Tools

  1. Large pot with cover.
  2. A whisk for mixing.

Preparation

This recipe is fairly quick and easy, but requires constant stirring to prevent sticking.

  1. Add indredients A to the pot, stir well, bring to a boil, stirring so it is fully blended and smooth, and the noodles do not get stuck on the bottom.
  2. Add the chicken. Bring it back to a boil and let it cook 2-3 minutes.
  3. Turn off the heat, cover and let sit 10 minutes.
Published by Pierre Bernatchez in «recipes». Key Words: chicken, chicken stock, butter, cream soup, pepper, garlic powder, egg noodles