Chicken And Noodle Dish Recipes

CREAMY CHICKEN AND NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl.
• Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes.
• Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.

ONE DISH CHICKEN NOODLES

Steps:

• Heat oil in large skillet. Cube chicken into bite size pieces and brown in hot oil. Meanwhile, in a large saucepan, boil noodles in water until soft, then drain. Add hot cooked noodles to chicken in skillet and pour in gravy and peas. Stir together until ingredients are covered/coated with gravy. Cover skillet, reduce heat to medium low and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the skillet.

CHICKEN AND NOODLES

Steps:

• Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the pot. Set the chicken aside to cool briefly.
• Shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
• Add the shredded chicken, carrots, celery and onions to the pot. Then add the salt, pepper, thyme and turmeric. Bring the mixture to a gentle boil, and then reduce the heat and simmer for 10 minutes. Stir in the noodles; no need to thaw them first!
• Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the splash of half and half (if you're into that kind of thing) and the minced parsley into the pot. Simmer until the noodles are tender, about 15 minutes, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home.

INCREDIBLY EASY CHICKEN AND NOODLES

Steps:

• In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.

EASY CHICKEN AND NOODLES

Steps:

• In a large saucepan, combine the soup, milk, Parmesan cheese and pepper. Stir in the noodles and chicken; heat through.

ONE POT CHICKEN AND NOODLES RECIPE

Steps:

• In a large pot over medium high heat, cook carrots with 1 ½ cup broth, 1 bay leaf, salt, pepper, and dried or fresh thyme until carrots are tender.
• Add into the pot the remaining chicken broth, celery, onion and garlic and let come to a boil.
• Next add the dry wide noodles to the pot and cook for 5 minutes uncovered.
• Then after 5 minutes stir in 1 cup of milk and the frozen peas.
• In a separate pan mix the remaining milk with the all purpose flour and make a roux by heating and slowly mixing the milk and flour. Be sure to cook off the white flour taste.
• Next add this milk and flour mixture to the pot with the noodles, vegetables and broth.
• Finally add the cooked shredded chicken and let the soup simmer until thickened.
• Remove from heat and serve hot topped with fresh chopped parsley.

SIMPLE CHICKEN AND NOODLES

Steps:

• Remove any giblets, rinse the chicken with cold water, and place it into a large saucepan of water. Add 1 teaspoon salt, and bring to a boil over high heat. Reduce heat to a medium low, and simmer about 1 hour, skimming foam from the broth, until the chicken meat is tender.
• Mix the flour with a dash of salt in a bowl. With your fingers, make a depression in the top of the flour and drop in the eggs. Add the oil, and stir the eggs into the flour to make a stiff dough. Knead the dough for about 10 minutes, until smooth and elastic, and let it rest, covered, for about 10 minutes.
• Cut the dough in half, and roll each piece out, on a well-floured surface, into a rectangle shape until it's about 1/8 of an inch thick. Sprinkle the dough sheet with flour, and roll it up into a loose cylinder. With a sharp knife, cut 1/2 inch wide noodles from the roll. Unroll the noodles, and sprinkle with flour to prevent them from sticking together.
• Remove the chicken from the broth and let cool about 10 to 15 minutes, until it's cool enough to handle. Remove the skin and strip all of the meat from the bones, and return the chicken meat to the broth. Bring the broth back to a boil, drop in the fresh noodles, and let simmer over medium-low heat for about 10 minutes, until the noodles are tender, slightly puffed and lighter in color.

CHICKEN NOODLE HOT DISH

Steps:

• Cook noodles according to package directions but less 3 minutes cooking time; drain.
• In a saucepan, mix together soup and milk; stir and cook until hot.
• Add remaining ingredients, including noodles; mix.
• Spoon mixture into a 2-quart baking dish.
• Cover and bake at 350 degrees about 30 minutes or until hot and bubbly.
• Sprinkle top with additional Parmesan cheese, if desired.