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Chicken and Noodles over Mashed Potatoes

This is my family's recipe that has been passed down four generations. If you're from Idaho, you'll know what this is! Chicken and Noodles over Mashed Potatoes. Comfort food doesn't get any better than this!

Course Main Course
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings 8 people


  • 1 whole Chicken
  • 1 package frozen egg noodles (Grandma's or Reames Brand)
  • 3-5 tbsp chicken bouillon (to taste)
  • 2 tsp salt (water covering chicken)
  • 1/2 tsp peper (to taste)
  • 6 large potatoes
  • 1/3 cup cornstarch
  • 1/3 cup water
  • 1/3 cup milk
  • 1/4 cup butter
  • 3 tbsp salt (for potato water)


  1. Take a whole chicken and remove the bag inside the chicken that has the liver and heart. Discard.

  2. Place the chicken in a large stock pot or 7 quart dutch oven pot. Fill up the pot until the chicken is almost covered in water.

  3. Add salt, 1/2 tsp pepper and bring to a boil. Turn heat down and simmer for approximately 2 to 2 1/2 hours or until the chicken is almost falling off the bone. (Turn chicken over at least once so both sides are submerged at some point) Remove the chicken from the pot and set on a large plate or platter to cool. There should be about 4-6 inches of stock left in the pot.  

  4. Peel and wash the potatoes, then cut them into 1-2" pieces. Put in a pot and cover with water then add 2-3 TBSP salt to the water. Always salt your potato water. This is important! Bring to a boil and check potatoes every so often for doneness. 

  5. Once the potatoes are on the stove and cooking, dump the frozen egg noodles into the same pot of chicken stock. Stir a few times to make sure the noodles all separate and don't get clumped up. Cook on medium to medium high heat and stir often.  

  6. While the noodles and potatoes are cooking, start deboning the chicken and add the meat back into the pot with the noodles. The noodles usually take 20-30 min to cook fully. Test them every so often so that they don't get overdone.

  7. When the noodles are fully cooked and chicken has all been added back into the pot, add in the chicken bouillon. This is not an exact measurement so you may need to add a little more or little less depending on how much stock you had after the chicken was removed for deboning. If you need more salt and pepper, you can add more here. The bouillon has a lot of salt so add that first and then taste and see if it needs more. Turn down the heat to medium low.

  8. In a glass measuring cup, mix cornstarch and water and stir until there are no lumps and all the cornstarch and water are mixed well. Turn heat up a little so that its boiling and add in cornstarch and water mixture. Stir while adding this. Once the chicken and noodles come to a boil, it should start to thicken. If it's too runny, make a little more cornstarch and water and add a little at a time until it starts to thicken. If you get it too thick, you can always add more water and bouillon to compensate. It should be the consistency of a thin gravy or sauce. It is not a soup so you don't want it the consistency of chicken noodle soup.

  9. Once, it's thickened, the chicken should shred some as you stir. Turn heat to low and then check and drain your potatoes.  

  10. Mash the potatoes with 1/3 cup milk or half and half and 1/4 cup of butter. 

  11. Serve the chicken and noodles right over the top of the potatoes.