Noodle Stroganoff

Prep Time 10 min
Cook Time 1 hr

5 min
Serves 4


  • Chicken bones and skin from homemade roasted chicken or purchased rotisserie chicken
  • 2 carrots, cut in half
  • 2 stalks celery, cut in half
  • 1 onion, quartered
  • 1 head garlic, cut in half
  • 8 cups water
  • 4 ounces dried wide egg noodles
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon dried Italian seasoning
  • ½ cup Jilbert Dairy heavy whipping cream

How to

  1. Place chicken bones and skin in 8-quart pot; add carrots, celery, onion and garlic. Add water. Cook over high heat until water comes to a boil; reduce heat to low. Continue simmering for 1 hour. Carefully strain, reserving chicken broth.
  2. Add broth back to pot. Cook over high heat until broth comes to a boil; add noodles, salt, pepper and Italian seasoning. Continue cooking for 2 minutes less that noodles’ package directions. Reduce heat to low; stir in whipping cream. Continue cooking until thickened; serve immediately.

Recipe and image provided by Half & Half magazine.