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Chicken & Egg Noodles


This is a very old recipe. My Grandma made this when I was a child. I always looked forward to it. The secret to making this taste so good, is to simmer, simmer, and simmer!

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Rate this recipe 4.5/5 (2 Votes)


  • 1 lb chicken cubed
  • 1 cup flour, 1/2 t salt and pepper place in a large bag
  • 2 T oil or butter
  • 1/2 c chopped onion
  • 1 clove garlic minced
  • 1 3/4 c ketchup
  • 2 1/4 c water
  • 1 can chopped mushrooms with juice
  • basil, oregano, salt & pepper to taste (approx 2 t basil 2 t oregano)
  • 1 small package egg noodles
  • Riccotta cheese (optional)


Servings 6


Step 1

In a large bag, coat the cubed chicken with flour, salt and pepper. In a medium skillet, brown the chicken in 2 T oil or butter. Add all remaining ingredients to the chicken mixture and simmer 3 hours. After 2 1/2 hours, boil a large pan of water and start cooking your noodles.
After the noodles are cooked, drain. Combine the noodles with the ketchup mixture. Serve. You can compliment it with a side of Ricotta cheese.


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