Our church had a fundraiser a few months back selling dried homemade noodles and butterballs. Our middle kiddo and I went to help on a couple Saturday mornings and it helped to fill her joy bucket.

We’ve had the packages we bought set aside until the right time to make them and the sick bug recently hit our house, so it felt like just the right time.

The noodles we made for the fundraiser were dried and put in bags, so they could be cooked later. If you are looking for a homemade noodle recipe to make today, there is a wonderful recipe that has been passed down in my husband’s family that he likes to make with our daughters. Click here for that recipe.

Let’s Get Crafty!

Ingredients:
6-8 cups chicken broth (we used water and better than bouillon chicken base)
1 1/2 pounds of chicken
Package of homemade dried noodles (they have a couple options at the store that are pretty good)
Frozen butterballs were sold in packages of 6
Carrots, sliced
Celery, chopped
Onion, diced

I’m adding the veggies in the list of ingredients to remind me about them next time we make this. We didn’t get this going until later in the day when our youngest was home sick but if I had decided earlier then I would have tossed the chicken, broth and veggies in the crockpot rather than using the instant pot at the end of the day.

The butterballs were made of a combination of bread crumbs, butter, half & half or evaporated milk, eggs and salt. Allspice is optional. We bought one with allspice and one without. The ones today didn’t have allspice. I missed getting that recipe written down but that’s probably okay because only I liked them and I don’t really need them. 😉

Cook the chicken in the broth using the instant pot on the manual setting for 20 minutes and then shred the chicken. Don’t drain the broth. The shredded chicken goes back into the instant pot with the broth.

The noodles will cook really fast and we did those in salted water on the stovetop. While the chicken was cooking, we started a pot of salted water to bring it to a boil.

Once the chicken was done, we put a few cups of the cooking broth in a large bowl and added ice to it so the temp would come down and the noodles would stop cooking once they hit the water.

Once the water starts boiling, cook the noodles around medium/high heat (gentle boil) for 3 minutes then gently put the cooked noodles in the bowl of cooled broth.

We needed to do a couple batches so the pot wouldn’t be overcrowded with noodles and make them stick together or get mushy.

When the last batch of noodles starts, add the frozen butterballs to the hot chicken broth in the instant pot. They will rise to the top when they are done. This only takes a couple minutes.

We also needed to add ice a couple times to the cooled broth to keep it cool after we added the first batch of hot noodles to it.

To serve, add some noodles to a bowl and then add shredded chicken and the hot broth from the instant pot to a bowl. Our kids love extra of the broth.

Here’s mine with diced green chiles and a couple of the butterballs. I was the only one that liked them, but I thought they were really good. ❤

Thanks for stopping by. Hope you have a great day.