From the time that all four of my children could chew food, they’ve gobbled up my most favorite recipe, the “Chick-Chickadee Noodle Bowl.” As my family’s anticipation of eating it got closer and closer, their smiles grew bigger and bigger. Even Ice cream didn’t cause as much excitement.
Ingredients:
6 oz FRENCH'S® French Fried Onions
1 lb 3 Med. Chicken Breasts
13 oz Box of Thin Spaghetti Noodles
1.5 cup 6 Beaten Eggs
3/4 cup 1 Diced Onion
3/4 cup 4 Mushrooms
2 tbsp Garlic Powder
1 gal Chicken Broth
2.5 gal water
2 tsp salt
1 tsp pepper
Directions:
In a soup pot add 1¼ gal. of water. Bring the water to boil and add the diced onion, chicken, garlic powder, salt and pepper to taste. Reduce to a lower boiling heat & cover. Stir every five minutes. After the chicken is done, remove it for cooling purposes and then turn the heat up and continue simmering the broth for serving purposes later. Note: If you cut the chicken up into smaller pieces, it will cook faster. If you’re not in a hurry… leave the chicken in the broth, while it’s cooling and the chicken will be even more tender.
EGGS (6 or 8)
6 beaten eggs or
8 beaten egg whites only
Pour half (1/2) of the beaten eggs into a coated skillet or pan. While holding onto the handle(s), move the them around to create a thin sheet of eggs. After the eggs have cooked long enough to flip, cut it into four pieces to make it easier to flip them over. Note: Do not over-cook! Stack the egg sheets on top of each other and slice them into thin pieces about ½” wide by 4” long. Remove and dispose any rough edges that are dry, fried or crispy looking.
SPAGHETTI – 13 oz (2” in dia & Follow the directions on package)
In a spaghetti pot, add 1¼ gal. of water, add 1 tsp., of salt and bring to boil. Break the spaghetti in half, toss them into the water and continue cooking. Spaghetti takes approximately 10 to 12 minutes to cook. Once the spaghetti is done, rinse in a strainer with hot water and set aside. When you serve the spaghetti, re-rinse the noodles in hot water to make them easier to serve.
Mushrooms
Slice 4 mushrooms. Bring ¼ cup of water to boil in a small fry pan. Toss the mushrooms in, cover the pan and remove from the heat. When everything is done, the mushrooms will be ready to eat and will be firm and tasty vs. mushy and overcooked.
Chicken (Chicken with bones, adds a little more flavor to the broth)
Boil chicken for 30 minutes. The smaller you cut up the pieces, the quicker it will cook. After the chicken has cooled down, shred by hand and remove the bones, if any. Note: If you cut the chicken up after removing it from the broth, it will cool much sooner.
French’s ® French Fried Onions (1 can)
Add ¼ cup to the top of each bowl; however, for the continued, crunchy onion taste… keep the can on the table so everyone can add more to their meal throughout dinner. Usually, by the end of dinner, there won’t be any left!
Serving Instructions.
Fill 4 large soup bowls, 3/4 of the way with spaghetti noodles. Add the shredded chicken on top of the noodles. Add the thinly sliced eggs on top of the shredded chicken. Add the mushrooms on top of the eggs. Fill the bowls to the brim with hot chicken broth and lastly, if you haven’t snacked on the entire can, while you were cooking this meal… top off each bowl with approximately ¼ cup of yummy, crunchy, French’s® French Fried Onions. Then watch your family gobble down a delicious meal that will put smiles on their faces.
Watch my video to see just how easy & delicious my recipe is; and, with the tasty topping of French’s French Fried Onions, your family will gobble it down so fast, you’ll wonder, “where’d it all go?” Also, it’s the only meal that my family always remembered to say, “Thanks for dinner, mom!”
Video:
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