Chicken and noodles over potatoes a great mush up

I can’t believe school enrollment is already beginning. This summer just flew by for me.

While talking about school, the subject of favorite lunches came up recently, and I started craving a big bowl of mashed potatoes smothered in chicken and thick noodles.

I’ve made chicken noodle soup plenty of times, but there’s something very different about the kind of chicken noodles we used to get on our lunch trays, so I started doing some research on how to make it.

I think the secret is thick, old-fashioned egg noodles, not including extra vegetables, and using just a little broth in the bowl.

The recipe I found called this an Amish recipe, but I think old-fashioned is a better descriptor for it since it’s certainly not a meal only served by Amish cooks.

Although I’m sure there are plenty of local folks I could have asked for this recipe, the one I used is from the blog “Neighbor Foods.” You can find it at I added a little seasoning to my version.

Old-Fashioned Chicken and Noodles


1, 4 to 5 pound whole chicken

8 cups chicken broth or stock

2 bay leaves

salt and pepper to taste

12 ounces old-fashioned style thin egg noodles

4 tablespoons butter

Mashed potatoes


Place the whole chicken into a crockpot and cover with the broth/stock. If you need a little more liquid, add some water. Add the bay leaves and let cook on high for about five hours or on low for eight hours or until a meat thermometer inserted into a thick spot in the chicken reads 165 degrees.

Remove the chicken from the crockpot (don’t get rid of the liquid).

Let the chicken sit until it’s cool enough to handle and debone the chicken, breaking it into spoon-sized pieces into a large Dutch oven.

Strain the broth from the crockpot into the Dutch oven to get rid of any stray bones and the bay leaves.

Bring the mixture to a boil and add some salt and pepper.

Put in the noodles and boil the mixture for about 10 minutes or until they’re cooked to your liking.

Turn the heat to low and stir in the butter until it’s melted and add more salt and pepper to taste.

Serve the noodles over mashed potatoes, using as much liquid as you like.

I made a bunch of mashed potatoes and some homemade biscuits to go along with our meal. It was one of those dinners that makes you feel completely satisfied both physically and emotionally. It stirred up a lot of pleasant feelings from my childhood.

It also reheated out of the fridge really, really well, so it was fantastic for leftovers throughout the week.

I don’t know if school cooks still get to put chicken and noodles over mashed potatoes on students’ trays these days with all of the new health guidelines. If not, I hope someone else introduces them to it at some point before they grow up. I can’t imagine a Kansas childhood without it.

Lindsey Young is the Free Press Office Manager and is co-owner of Kansas Publishing Ventures which publishes the Free Press.