Noodle Stroganoff

Prep Time 10 min
Cook Time 65 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 Oak Farms 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.