RECIPES: Coe’s Chicken and Noodles

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.


  • 4-5 pound chicken leg quarters or any chicken pieces
  • 1 can of cream of chicken soup
  • 1 tablespoon salt
  • 1 package Coe’s noodles


  1. Place 4 – 5 lb. chicken leg quarters or any chicken pieces in a large stockpot and fill with hot water until the chicken is covered with the water.
  2. Cover with lid and cook until chicken is tender.
  3. Remove the meat from the liquid, which is now called broth.
  4. Take the meat from the bones and return it to the broth.
  5. Stir 1 can of Campbell’s Cream of Chicken soup, and 1 T. salt into the hot broth.
  6. Bring the broth to boiling and add the noodles, stirring only once.
  7. When the broth and noodles return to a boil, turn the heat down to a very low temperature or even off.  Don’t continue to stir.  The longer the noodles sit in the hot broth, the better they are — they just keep absorbing that delicious broth.
  8. They hold the heat for a long time if you are taking them to a family dinner or pitch in meal.