mindi’s chicken & noodles
I had only heard the legend of Mindi’s Chicken & Noodles until Thanksgiving 2024 when I was served this delicious dish. It actually lived up to the well-deserved hype! Some parts of the country call this dish “Chicken & Dumplings,” but our WV dumplings are fluffy & round. I love them both! This recipe uses boxed chicken broth and frozen Reames noodles, and you can also use rotisserie chicken, if you like. But the basic recipe will still work with homemade chicken broth and homemade rolled noodles. Do what makes your life easier and you’ll still have a legendary meal! =^..^=
yield
8 serving(s)
prep time
10 Min
cook time
1 Hr 45 Min
method
Stove Top
Ingredients For mindi’s chicken & noodles
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32 ozboxed or homemade chicken broth
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32 ozwater
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sprinklegarlic powder
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sprinkleonion powder
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someblack pepper
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2boneless skinless chicken breasts
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1 rounded tspknoor powdered chicken bouillon or 1 cube
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2 cwater
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24 ozfrozen reames noodles
How To Make mindi’s chicken & noodles
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1In a dutch oven, add the chicken broth, water, garlic powder, onion powder, black pepper, and chicken breasts.* Stir well and bring the contents to a boil. Reduce the heat to low. Cook & stir often for about 45 minutes, or until chicken easily falls apart. Remove chicken to cool, then shred. *If you are using rotisserie chicken, shred a similar amount of chicken.
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2To the broth in the dutch oven, add the chicken bouillon, 2 more cups of water, the shredded chicken, and frozen Reames noodles. Stir well. Once the contents begins to boil, turn down the heat and simmer for 45-60 minutes until thickened, stirring from the bottom of the pot with a spatula. -
3Before serving, check and adjust the seasonings. There is salt in the bouillon already, so you might not need more. Enjoy! =^..^=
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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