3 Boneless Chicken Breasts or Tenders (I used tenders.)
1 Package Reames Egg Noodles (Found in the Freezer Section of the Store)
2 Tbl Olive Oil
2 Tbl Worcestershire Sauce
1-2 Tbl Garlic Powder
1/2 tsp Dried Basil
1/2 Cup Milk (I used Lactaid)
3 Tbl Unsalted Butter
3 Tbl Flour (I used White Wheat, but white and wheat flours work also.)
4 Chicken Boullion Cubes
6 Cups Water
Salt and Pepper to Taste
Prep and Cook Time: 45 Minutes
*I also prepare mash potatoes to go with my noodles. I think it's a northern Indiana idea.
Fill a 7-8qt soup pot about half way with water and boil. This is about 6 cups.
While that is working towards boiling, add the Bouillon cubes and olive oil.
I usually leave the chicken on a cutting board.
*This is not a sponsored post for Reames!!! They are just my favorite noodles and have been since I was a child! They are what my mother used!
Make sure they come to a boil. This will take a few minutes, since the noodles are frozen!
Cut up the chicken into bite size chunks while the noodles are cooking.
After the noodles cook for 15-20 minutes, add the chicken back to the pot.
Put the flour in a small bowl.
Add the milk and some ground pepper.
Whisk the flour and milk mixture together.
Add the basil, butter, garlic, and salt and pepper to the noodles. Mix these together.
Pour the flour mixture in with the chicken and noodle mixture and stir it in.
Simmer on medium low heat while stirring occasionally for ten minutes to cook the flour. In this time, the broth will start to thicken.
While the chicken and noodles are simmering, I whip up some instant mash potatoes! I do make real mash potatoes often, but sometimes, I've just gotta do the instant! I add tons of butter to them and let it melt!