I’ve been looking for an excuse to share this (amazingly simple, utterly delicious) recipe with y’all.
My husband’s father was a Naval Submarine Nuclear Tech (not sure if that is the official term, but I’m going with it). At that time, the Navy was not a very family friendly division of the military. Unlike the Army, which just sent my dad oversees for a year at a time, Sean’s father was out to sea for months and months every year for the duration of his military career. (I say just sent my dad oversees for a year at a time tongue in cheek, although I do love the military; I’m an Army Brat)
Because he was out to sea so often and for so long, she was a married single mom for a lot of the years Sean and his brothers were growing up. Add to that, the fact that the Navy wouldn’t just send his dad’s check to his mom (so they’d go months without checks) and this meant having to wing it a lot when it came to meals.
Some of my favorite meals come from things his mom made up or adapted in order to stretch their food while his dad was out to sea. And this is one of them. It’s basically chicken noodle soup with a twist.
1-2 large cans of chicken broth (depending on how many noodles you use)
1 bag egg noddles
1-2 cans chicken
Boil the noodles in the chicken broth. Add a few sprinkles of pepper if desired. Add chicken about 1 minute before done cooking – long enough to heat the chicken.
In the meantime, make some mashed potatoes. If you really want simplicity, use instant potatoes. Make them a little thicker than normal.
When all items are made/cooked, put some mashed potatoes in individual bowls. Then add soup over it. (Hence the reason for making the potatoes a bit thicker.)
Oh my goodness – I love this meal. It quickly became one of my favorite comfort meals and it’s perfect for last minute meals.
*I know that makes it sound as if there is tuna in this… (thanks Jessica Simpson) But: Chicken noodle soup + the fact that this twist was born out of the times my father-in-law was at sea = my corny post title.