Chicken & Noodles Over Mashed Potatoes

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Chicken & Noodles Over Mashed Potatoes

A hearty and satisfying dish combining tender chicken, creamy mashed potatoes, and savory noodles. Perfect for chilly nights or when you crave classic comfort food.

Ingredients

For the Chicken and Noodles:

  • 1 1/2 to 2 pounds boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 6 ounces uncooked wide noodles (or homemade noodles, see note)
  • 2 medium carrots, cut into 1/4-inch rounds
  • 1 medium onion, finely chopped
  • 1/2 cup water (optional, for thickening)
  • 1/2 cup White Kamut flour or all-purpose flour (optional, for thickening)
  • 2 cups frozen peas, thawed
  • Salt and ground black pepper, to taste

For the Mashed Potatoes:

  • 6 medium russet potatoes (about 2 pounds), peeled and cut into 2-inch chunks
  • 2 tablespoons butter
  • 1/3 to 1/2 cup milk, warmed
  • Salt and ground black pepper, to taste

Instructions

Step 1: Cook the Chicken

  1. In a large saucepan, combine the chicken and chicken broth.
  2. Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 18–20 minutes, or until the chicken is tender and fully cooked.
  3. Remove the chicken from the pot and set aside to cool. Keep the broth in the saucepan.

Step 2: Prepare the Mashed Potatoes

  1. While the chicken is cooking, place the peeled and chopped potatoes in a separate large pot. Cover with water, add a pinch of salt, and bring to a boil over high heat.
  2. Reduce the heat to medium-low, cover, and simmer for 15–20 minutes, or until the potatoes are fork-tender.
  3. Drain the potatoes and return them to the pot. Use a potato masher or electric mixer to mash them until smooth.
  4. Stir in the butter, warmed milk, and salt and pepper to taste. Cover the pot to keep the mashed potatoes warm.

Step 3: Shred the Chicken

  1. Once the chicken has cooled enough to handle, shred it into bite-sized pieces using two forks.
  2. Return the shredded chicken to the reserved broth in the saucepan.

Step 4: Cook the Noodles

  1. Bring the broth and chicken mixture back to a boil. Add the noodles and cook according to package instructions, or 2–3 minutes if using homemade noodles. Reduce the heat to medium.

Step 5: Add Vegetables

  1. Stir in the sliced carrots and chopped onion. Simmer for about 8–10 minutes, until the vegetables are tender.
  2. Add the thawed peas and cook for another 2–3 minutes, until heated through.

Step 6: Optional Thickening

  1. If you prefer a thicker sauce, whisk together the Kamut or all-purpose flour with the water in a small bowl to make a slurry. Slowly stir this mixture into the pot, cooking for another 2–3 minutes until the broth thickens slightly.

Step 7: Serve

  1. To serve, spoon a generous mound of mashed potatoes onto a plate or platter.
  2. Ladle the chicken, noodles, and vegetable mixture over the mashed potatoes.
  3. Finish with additional salt and freshly ground black pepper to taste.

Tips & Notes

  • Homemade Noodles: To make fresh noodles, combine 2 cups of flour, 2 eggs, and a pinch of salt. Roll the dough thin, cut into strips, and use immediately.
  • Make Ahead: Both the mashed potatoes and chicken mixture can be prepared in advance. Reheat gently before serving.
  • Add Herbs: For added flavor, stir in chopped parsley, thyme, or dill just before serving.

This classic dish combines creamy, savory, and hearty textures in every bite. It’s perfect for family dinners or as a nostalgic treat during the holidays!

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