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Grandma's Chicken & Noodles, ASAP

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  • Pour 11 cups of water into a tall, lidded pot. Turn burner on to high heat and add entire roasted chicken. Boil, covered, for approximately 20 minutes.
  • Remove chicken from pot and into a strainer to cool before shredding the meat. Add two tablespoons chicken base to pot. Remove skin from chicken and begin picking the meat from the bones, shredding as you go, and setting aside in a bowl. Once chicken is shredded, add to the pot. Add frozen egg noodles to the pot. Add salt and pepper to taste.
  • Heat, uncovered, on medium until noodles are cooked and broth has reached desired thickness, approximately 30 minutes. It may be necessary to reduce heat to low for last 10 minutes.

Special Equipment Needed


To make additional chicken stock, for later use: In a separate pot, add 8 cups of water and remaining skin, bones and meat remnants. Boil, covered, for 20 minutes over medium to medium-high heat. Put a strainer into a large bowl and pour entire contents into strainer. Remove strainer and leftover chicken. Let stock cool. Divide stock into two, and let completely cool in fridge. If they aren't going to be used within a few days, move to freezer after they're cooled. Each half is approximately 1 quart of chicken stock.

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