Chicken Doodles Recipes

OLD-FASHIONED CHICKEN AND NOODLES

Steps:

• In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel, and pepper. Pour broth over and bring to a boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes.
• While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough.
• Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot. Bring to a boil. Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small, chickpea sized, noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.

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.

TASTY CHICKEN NOODLES

Steps:

• Mix the cornflour with the fish sauce and sugar, then gradually add 8 tbsp water until smooth. Cook the noodles in a pan of boiling water for 4 mins.
• Meanwhile, heat the oil in a wok, then stir-fry the pepper, garlic and spring onions for about 3 mins. Tip in the chicken, spices and peas, stir-fry for a couple of secs more, then pour in the fish sauce and flour mix. Stir until thickened, then toss in the drained noodles and basil or coriander.

CHICKEN DOODLES

Steps:

• Thoroughly drain the canned chicken and empty into a medium size bowl and fluff up (break apart) the chunks with a fork (you will not use it all 'inside' the rolls, but it will be used).
• Unroll chilled crescents and stretch them a bit (to make them wider) on a large cutting board.
• Preheat oven to 375*F.
• Place a large pinch of chicken (maybe a heaping tablespoon) onto the wide end of each crescent. Add a pinch (maybe 2 teaspoons) of the shredded cheese on top of the meat (See *Note in the intro). Try and fold the points of the wide end in a tad to secure the filling. (This never works for me, but I thought I would suggest it. No worries, what ever falls out while rolling them will get used anyway). Begin to roll up the crescent as you normally would, trying your hardest to keep the filling in them.
• Once rolled, pinch the ends a bit to try and hold everything inches With the ending point underneath, bend rolls into the infamous crescent shape and place each crescent roll into a 9x13x2 non-stick cake pan.
• What ever chicken and cheese that fell out and remains on your cutting board, add it to the bowl with the left-over chicken. Empty the Cream of Chicken soup into the same bowl and add the milk. Mix thoroughly with a fork.
• Spread a small amount of the soup mixture into bottom of baking dish, then around the rolls and lightly spoon a small amount over the top of the rolls. Place a pinch of cheese (maybe a tablespoon) over the top of each roll (and sprinkle a bit in between the rolls over the sauce). Bake for approx 20-25 minutes (times may vary). When risen, golden brown and bubbly, they're done.
• Enjoy!

DRUNKEN CHICKEN NOODLES

Steps:

• Cook the noodles to packet instructions. Drain and refresh under cold water, drizzle 1 tablespoon peanut oil over, mixing well to stop the noodles from sticking, and set aside.
• Heat a wok over high heat and add the remaining peanut oil. Add the garlic, chiles, chili flakes and onions and stir-fry for a few seconds to release their aroma. Add the chicken thighs and stir for 2 minutes. As the chicken starts to turn brown at the edges and turn opaque, add the Shaosing rice wine.
• Add the mangetout, Romano peppers and carrots and toss together and stir well for 2 minutes. Add the noodles and toss well for 1 minute, and then season with the oyster sauce, soy sauce and fish sauce with sugar; toss well for 1 minute. Garnish with the scallions and serve immediately.