Pantry Quick Chicken And Noodles Recipes

QUICK CHICKEN AND NOODLES RECIPE

Steps:

• Heat oil in a saucepan or Dutch oven.
• Add onion and garlic. Saute until tender.
• Add broth, allow about one cup of broth per serving.
• Bring to a boil. Add about ¼ cup chopped carrots per serving and about 1 Tbsp chopped celery per serving, or desired amount.
• Reduce heat and simmer until vegetables are almost tender, about 5minutes.
• Add noodles, about one cup of uncooked noodles per serving or desired amount and about ¼ tsp dried basil per serving. Add peas and green beans.
• Gently boil until noodles are almost tender.
• At this point, add chopped chicken, about ⅓ cup per serving. OR remove some of the noodle mixture to another saucepan. Add vegetarian chicken product for a vegetarian version.
• Warm through.
• Stir a little cornstarch into some cold water. Add to the bubbling pot and stir to thicken.
• Reduce heat to medium-low. Gently stir in desired amount of sour cream. Add salt and pepper to taste.
• Serve in soup or pasta bowls.

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.

PANTRY QUICK CHICKEN AND NOODLES

Steps:

• Chop celery, carrots and slice scallions.
• Put vegetables in the soup pot adding just enough chicken broth to cover.
• Simmer over low heat, about 15 minutes.
• Pour the rest of the broth into the pot, along with garlic, chicken base, butter, salt, pepper, and parsley.
• Bring to a boil.
• Add chicken and noodles and cook until done (following the directions for the type of noodles or pasta you're using).