OLD FASHIONED CHICKEN AND WAFFLES
This Old Fashioned Chicken and Noodles recipe is a comfort food classic. It's chock-full of egg noodles, tender chicken, veggies, and a creamy sauce.
Provided by Jillian
Categories Main Course
Time 3h20m
Number Of Ingredients 10
Steps:
- Clean and wash chicken and place in a very large pot with onion, celery, carrots, parsley, 1 teaspoon salt, and ½ teaspoon pepper. Cover with water and place the lid on top.
- Bring the mixture to a boil, and allow to boil for about 30 minutes. Then, turn the temperature to low and cook for 2 ½ - 3 hours or until the chicken is cooked and tender.
- Drain the chicken and vegetables from the pot, save the cooking liquid!
- Add the cooking liquid back to the pot along with 2 cups of store-bought stock. Cook the noodles as per the package instructions. Drain the noodles when done, reserving the cooking liquid.
- While the noodles are cooking, debone the chicken and cut it into small bite-size pieces.
- Add the drained noodles back to the pot. Stir in condensed soup and milk to the noodles.
- Stir in the chicken pieces and cooked vegetables. Add some of the reserved cooking liquid if the mixture is too dry. Season to taste with salt and pepper. Serve.
Nutrition Facts : Calories 730 kcal, Carbohydrate 69 g, Protein 43 g, Fat 31 g, SaturatedFat 9 g, Cholesterol 183 mg, Sodium 637 mg, Fiber 4 g, Sugar 8 g, ServingSize 2 cups
SPRING CHICKEN RAGOUT WITH HANDMADE EGG NOODLES
This is pure, elegant comfort food for this time of year. We are all looking forward to spring yet it is still dreary... If you have homemade chicken stock I recommend pulling it out for this dish - but if not; find the best quality store bought you can find. This is not your ordinary chicken soup as you will discover ......
Provided by Tammy Brownlow
Categories Chicken Soups
Time 55m
Number Of Ingredients 20
Steps:
- 1. In your mixer with a dough hook, combine flour and salt. Add the slightly beaten egg and mix- mixture should form a stiff dough. Add 4 tablespoons water and mix until well combined and then using dough hook mix on medium speed 5 more minutes.
- 2. Using a rolling pin, roll dough out 1/8 thickness.
- 3. Cut into strips egg noodle width.
- 4. Now that your noodles are prepared, cover them with plastic wrap and begin your soup.
- 5. In a dutch oven heat olive oil on medium heat. Salt and pepper your chicken thighs. Add chicken thighs skin side down and cook until skin is golden brown and crispy. This will add amazing flavor and richness to your chicken broth later on.
- 6. Turn and brown the bottom of the chicken thighs as you did the tops. Remove from pot and add wine minced garlic, celery and onions - at this point to cook until translucent while deglazing the pot.
- 7. Return chicken to pot. Add chicken stock. Tie the thyme, rosemary, and bay leaf together using one of the sprigs of thyme - you will pull these out at the end. Add to the chicken and stock along with the carrot and leek put the lid on.
- 8. Simmer on medium-low for 10 minutes. Add mushrooms and asparagus and continue to cook for 10 minutes.
- 9. Add lemon zest and juice, give it a taste test and add salt and pepper as desired.
- 10. Remove chicken thighs. Skin them and remove the meat from the bone and add it back to the pot. Add egg noodles and give it a stir. Cook for 7 minutes or until pasta is done. Remove herbs and enjoy (:
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