OLD-FASHIONED CHICKEN AND NOODLES
This was a Sunday favorite when I was growing up. Sometimes my mother dipped the chicken in seasoned flour after boiling and fried it.
Provided by Roge
Categories Main Dish Recipes Pasta Chicken
Time 1h50m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 430 calories, Carbohydrate 40.2 g, Cholesterol 117.1 mg, Fat 16 g, Fiber 1.9 g, Protein 28.2 g, SaturatedFat 3.8 g, Sodium 1991.4 mg, Sugar 3.2 g
CROCK POT CREAMY CHICKEN NOODLE STEW
Make and share this Crock Pot Creamy Chicken Noodle Stew recipe from Food.com.
Provided by Beeracuda
Categories Stew
Time 8h20m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken in crock pot.
- Add onion soup mix, butter, broth, and soups.
- Sprinkle paprika and black pepper over mixture.
- Add peas, carrots, and mushrooms.
- Sprinkle parsley flakes over top.
- Add white wine.
- Cook on high for 1 hour, then low for 7 hours.
- Add cooked noodles approximately 30 minutes before end of cooking time.
- Stir thoroughly.
- Add flour by the tablespoon and stir to thicken, if desired.
Nutrition Facts : Calories 472.4, Fat 13.2, SaturatedFat 5.1, Cholesterol 98.5, Sodium 1215.8, Carbohydrate 54, Fiber 6, Sugar 6.6, Protein 33.2
BIRD'S CHICKEN STEW WITH DUMPLINGS (OR CHICKEN NOODLE SOUP)
Serve this as a soup, ladling it over some cooked egg noodles, or follow with the dumplings portion of the recipe to thicken the sauce into a wonderful creamy stew. This is a family favorite and wonderful comfort food.
Provided by 2Bleu
Categories Chowders
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Rub chicken with poultry seasoning and place in large dutch oven. Add the chicken broth, water, oregano, basil, garlic powder, and salt and pepper . Bring to a boil, then reduce heat to low and cover and simmer for 2 hours or until chicken is about falling off the bone, stirring occasionally.
- Carefully remove the chicken from the pot (using 2 large slotted spoons to lift it works well) into a colander placed inside a pot to catch the dripping and return it back to the broth. Add remaining stew ingredients and continue simmering the broth, but uncovered.
- Once the chicken is cool enough to handle (about 15 minutes), remove the skin and de-bone the chicken (cut up any overly large pieces such as the breasts). Add chicken back to the pot. Raise temperature up to medium and let simmer 10 minutes. Taste broth and re-season with salt and pepper if needed. (AT THIS POINT you can serve it as soup by ladling it over the cooked egg noodles).
- FOR DUMPLING STEW VARIATION: Bring temperature up to medium-high and stir in the heavy cream to the broth. Mix Bisquick, sage, and milk to form a dough. Drop dough by heaping teaspoons into hot broth. Don't crowd as they will fluff up, so do in batches if necessary.
- Let simmer for 20 minutes, CAREFULLY turning the dumplings with a slotted spoon after 10 minutes and about every 5 minutes after that until dough is cooked through (this will also help turn the broth into a thicker stew).
- If necessary, remove 1st batch of dumplings to a large bowl and repeat by dropping the 2nd batch of dumplings. Add 1st batch of dumplings back into pot, and its ready to eat.
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CREAMY CHICKEN STEW WITH DUMPLING NOODLES
From wildflourskitchen.com
4.6/5 (5)Estimated Reading Time 4 minsServings 1
- In 6 quart pot, add water, bouillon, chicken, and bay leaf, cover, and bring to a simmer. Simmer one hour & 25 minutes. (*Yes. That long, or it won't be tender. Trust me on this). Remove chicken breasts to a plate, and cover to cool down until easily handled. Remove and discard bay leaves.
- Add veggies, seasonings, and butter to pot. Bring back to a simmer, covered, and cook until tender. About 20 minutes or how you like them. Tear up chicken into large bite-sized pieces and stir into pot.
- In coffee mug or small bowl, stir together cornstarch and cold milk, stir into pot and thicken, simmering while gently stirring, for 1 minute. Remove from heat. (*At this point, you can cover with lid tilted while you cook the noodles. It will stay hot).
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