Chicken Noodles Over Mashed Potatoes Recipes

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INCREDIBLY EASY CHICKEN AND NOODLES

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



Incredibly Easy Chicken and Noodles image

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

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

CHICKEN NOODLE SOUP OVER MASHED POTATOES

If you haven't tried chicken noodle soup over mashed potatoes, I am sorry! You will never go back. It makes a creamy, delicious meal. I always make my recipe #407601 they really make a difference in the soup, 1 1/2 this recipe as you need more noodles. I also use recipe#404067 for the potatoes, cut back a bit on the butter and milk when using in soup because all the liquid already gives it great flavor. Enjoy!

Provided by Amber C.

Categories     Clear Soup

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11



Chicken Noodle Soup over Mashed Potatoes image

Steps:

  • Bring 6 1/2 c water and chicken broth to a boil, add boullion cubes; dissolve.
  • Add chicken breasts, cook until no longer pink, remove, let cool then shred.
  • Skim top of broth to get any foam off top.
  • Bring to a boil again, add noodles, bring to a med boil again then add veggies.
  • Cook 15-20 minutes or until noodles are tender.
  • Turn heat off add chicken breast and parsley, cover.
  • Let stand about 10 minutes, S&P to taste, serve over a scoop of mashed potatoes.

2 (14 1/2 ounce) cans chicken broth or 4 cups chicken broth
6 1/2 cups water
2 medium chicken breasts
1 1/2 cups carrots, sliced
1 1/4 cups celery, sliced
1/2 cup onion, roughly chopped
4 1/4 teaspoons chicken bouillon granules or 4 -5 chicken bouillon cubes
1 teaspoon dried parsley
4 cups mashed potatoes, see recipe above
egg noodles, see recipe above it's what makes the soup or 11 ounces frozen wide egg noodles
salt & pepper, to taste

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