Chicken & Noodles over Mashed Potatoes

This is a new family favorite from my Food Nanny cookbook.

I made this for my kids when they weren't feeling well. They gobbled it up! Love finding something that they will eat, even when they aren't feeling well.

Chicken & Noodles Over Mashed Potatoes
1 1/2 to 2 lbs boneless, skinless chicken breasts
4 cups chicken broth or 4 cups water and 4 chicken boullion cubes
6 medium russet potatoes, peeled and cut into two inch chunks
2 Tbs butter
1/3 milk, warmed
salt and black pepper
6 ounces uncooked wide egg noodles
1 can of peas or carrots

1. Put the chicken and broth in a large saucepan and bring to boil over medium heat. Decrease the heat, cover, and simmer 20 minutes, or until chicken is tender and no longer pink. Remove the chicken from the pot to cool, reserving the broth in the pan.

2. Meanwhile, put the potatoes in another pot and cover with water. Add a few shakes of salt and bring to boil. Cover, decrease the heat to simmer, and continue cooking until potatoes are tender, 15-20 minutes. Drain.

3. Remove the pot from the heat and, with mash potatoes with electric mixer. Add the butter, milk and salt and pepper to taste. Cover to keep warm.

4. When the chicken is cool enough to handle, tear the meat into pieces with two forks. Stir the chicken pieces into the broth and place over high heat.

5. When the broth boils, add the noodles. When it boils again, decrease the heat to medium and cook the noodles until tender- following package directions.

Note: for a thicker broth, make a paste by whisking 1/2 cup flower into 1/2 cup cold water in a small bowl until smooth. Pour a little of the paste into the pot after the noodles are cooked. Stir until well blended and boil for one minute, adding more thickening as desired.

6. Stir in the carrots or peas until heated through. Add salt and pepper to taste.

7. To serve, mound the mashed potatoes in the center of the plate and ladle the chicken and noodle mixture over it. Season generously with additional salt and pepper.