Moms Easy Chicken Homemade Noodles Recipes

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MOM'S CHICKEN & NOODLES



Mom's Chicken & Noodles image

Make and share this Mom's Chicken & Noodles recipe from Food.com.

Provided by tcourto

Categories     Low Cholesterol

Time 45m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 6

1 (49 1/2 ounce) can sweet sue chicken broth
1 (14 1/2 ounce) can sweet sue chicken broth (add enough water to make 2 cups)
1 cup water
2 (10 1/2 ounce) cans cream of chicken soup
10 -12 ounces cooked chopped chicken
1 lb kluski homestyle amish egg noodles

Steps:

  • Mix first 3 ingredients. This should equal 9 cups.
  • Pour into large pan.
  • Add soups and chicken.Stir until mixed well.
  • Bring to a boil on high heat.
  • Add noodles.
  • Reduce heat to medium-high and cook uncovered 5 minutes, stirring occasionally.
  • Reduce heat again to medium and cook 10-12 minutes more,or until noodles are soft.
  • Remove from heat and let set at least 10 minutes to thicken broth before serving.

CHICKEN AND NOODLES RECIPE



Chicken and Noodles Recipe image

This simple Chicken and Noodles recipe is filled with chicken, noodles, and lots of veggies to create a creamy, comforting, classic dish that the whole family will enjoy. It's the perfect hearty meal for cool evenings and is quick and easy enough to make on weeknights.

Provided by Trish - Mom On Timeout

Categories     Dinner     Entree     Main     Main Course     Main Dish

Number Of Ingredients 17

3 cups shredded cooked chicken (I used rotisserie chicken)
2 tablespoons extra virgin olive oil
1 onion (diced)
3 cloves garlic (minced)
2 cups diced carrots (about 3 large carrots)
2 ½ cups low sodium chicken stock (or chicken broth, divided)
1 bay leaf
1 fresh thyme sprig (or 1 teaspoon dried thyme)
1 teaspoon Kosher salt (or sea salt)
1 teaspoon fresh ground black pepper
1 cup diced celery
1 pound dry wide egg noodles (or noodles of your choice)
3 tablespoons unsalted butter
3 tablespoons all purpose flour
2 cups whole milk (divided)
1 cup peas (frozen)
fresh herbs (Parsley, thyme), Parmesan cheese, smoked paprika, fresh ground black pepper

Steps:

  • In a large pot or dutch oven, sauté diced onion in olive oil over medium high heat until translucent, about 3 to 5 minutes. Add garlic and carrots and continue sautéing for an additional minute, stirring frequently.
  • Add 1 ½ cups chicken stock or broth, bay leaf, salt, pepper and thyme and bring to a simmer over medium high heat. Cook until the carrots are tender, about 5 to 7 minutes.
  • Add the remaining chicken stock or broth and celery and bring to a boil. Add the noodles and cook for 5 minutes, uncovered.
  • While the noodles are cooking, prepare the roux. In a small skillet, melt butter then add flour and whisk to combine. Cook for one minute and then add 1 cup of milk and bring to a simmer and let simmer for 2 to 3 minutes until thickened. Remove from heat.
  • Stir the remaining one cup of milk, frozen peas, and prepared roux into the pot with the noodles. Stir to combine.
  • Add the shredded chicken and continue cooking over medium heat at a gentle simmer until thickened to your liking.
  • Serve hot with fresh herbs, Parmesan cheese, smoked paprika or fresh ground black pepper.

Nutrition Facts : Calories 628 kcal, Carbohydrate 72 g, Protein 35 g, Fat 22 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 139 mg, Sodium 567 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 12 g, ServingSize 1 serving

MOM'S EASY CHICKEN & HOMEMADE NOODLES



Mom's Easy Chicken & Homemade Noodles image

I was browsing chicken & noodle recipes on Zaar, but there aren't many with homemade noodles & IMHO that's the best part. I am posting the current evolution of my mother's (my grandmother's) recipe before I start to forget it. The flour amounts are not specific because it's always different. I just add more as needed to keep the dough workable. Sometimes I use cans of herbed chicken broth or substitute seasoned salt for the regular salt. This is a recipe from memory & I am constantly making little changes to it, but it's always satisfying at the table. Comfort food at it's best. Simple, filling & especially good on a cold winter day. Don't let the length of instructions intimidate. This is very easy, I'm just very detailed. I hope you will give it a try.

Provided by Tinkerbell

Categories     Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
4 cups water
1 teaspoon salt
2 1/2-4 cups flour
3 eggs
4 -5 tablespoons milk
salt & pepper
2 (14 1/2 ounce) cans chicken broth
1 (10 3/4 ounce) can cream of chicken soup (or vary flavor by using cream of celery, onion, or mushroom soup in place of the chicken)
10 3/4 ounces water (optional, if needed)
4 -6 cups mashed potatoes (optional, for serving)

Steps:

  • In large stock pot, combine chicken, salt & water. Bring to a boil, reduce heat, cover & simmer til chicken is fully cooked.
  • While chicken cooks, combine eggs & salt in mixing bowl (I use a stand mixer with dough hook attachment, but it can be mixed by hand with a fork) & beat eggs slightly. Gradually add flour & milk to eggs & continue mixing until the flour is incorporated & dough is no longer sticky to the touch. Slightly more or less flour may be necessary, depending on the size of your eggs.
  • When dough is ready, form into a ball & turn out onto a well floured surface. Knead by hand a few times, adding more flour if it gets sticky again. Pat into a round & then roll out into a large rectangle about 12x15 or so & 1/4 inch thick. Be sure to flip dough often, keeping it well floured so it doesn't stick.
  • Starting at a short end, use a pizza cutter to cut the dough into 1/4 inch wide (or smaller)strips. (To do the cutting with a sharp knife: flour the top of your rectangle, roll up jelly roll style & slice into 1/8 inch spirals.) When all strips are cut, unroll if needed & toss them with enough flour to keep them from sticking together. Spread noodles out in a single layer on your rolling surface & leave to dry a bit while you are finishing the chicken.
  • When chicken is cooked, remove to a cutting board, (discarding the water it was cooked in) & use two forks to shred it into bite-sized lengths.
  • Add the chicken broth to the stock pot & bring broth & water to a boil.
  • Add noodles & whatever flour is with them to the boiling pot.
  • Add the shredded chicken & stir gently. Reduce heat to low to medium-low and simmer, uncovered, for about 10 minutes.
  • Add the cream of chicken soup & stir well. If this makes the mixture too thick, add enough of the optional water to make your desired consistency. we like it a bit stew-like, but still thin enough to look like gravy on mashed potatoes.
  • Simmer all for another 15-20 minutes, stirring occasionally, or until noodles are tender. Timing really depends on how thick your noodles are cut. We like them a little on the thick side. Serve over mashed potatoes.

MOM MOAK'S CHICKEN NOODLE SOUP



Mom Moak's Chicken Noodle Soup image

Perfect chicken noodle soup recipe. Heavy cream can be used in place of evaporated milk, if preferred.

Provided by carolann moak

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 11

1 tablespoon vegetable oil
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
4 (10.5 ounce) cans chicken broth
4 baking potatoes, peeled and diced
¼ pinch dried thyme
¼ teaspoon poultry seasoning
2 cups shredded cooked chicken
2 cups egg noodles
1 cup evaporated milk

Steps:

  • Heat the vegetable oil in a stock pot over medium heat. Cook and stir the onion, celery, and carrots in the hot oil until tender, 8 to 10 minutes. Add the chicken broth, baking potatoes, thyme, and poultry seasoning to the vegetable mixture; bring to a simmer and continue cooking until the potatoes are cooked through, about 15 minutes.
  • Stir the cooked chicken, egg noodles, and evaporated milk into the soup; cook until the noodles are cooked through, another 7 to 10 minutes.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 44.1 g, Cholesterol 51.3 mg, Fat 9.1 g, Fiber 4.9 g, Protein 17.7 g, SaturatedFat 3.2 g, Sodium 1067.3 mg, Sugar 9.5 g

EASY CHICKEN AND NOODLES



Easy Chicken and Noodles image

Much better than from a can. This is a super fast recipe for a meal in under 30 minutes. Yummy for a weekday meal made in minutes!

Provided by KaraRN

Categories     Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

3 cups uncooked egg noodles
1 (9 3/4 ounce) can chicken breasts, drained. (I use Swansons)
6 cups water
3 tablespoons chicken soup base (I use the paste type in a jar)

Steps:

  • Boil water in a large pan. Salt to taste.
  • Add egg noodles.
  • Bring back to a boil. Remove from heat and let them sit in the water for 15 minutes covered.
  • Add soup base and Chicken breast.
  • Place pan back on burner and heat to your desired warmth if not hot enough for your liking.

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