AMISH CHICKEN & NOODLES
Egg noodles and chicken cook together in a rich broth until nice and thick. This Amish classic is best served over a pile of mashed potatoes.
Provided by Karly Campbell
Categories Main Course
Number Of Ingredients 9
Steps:
- Add the chicken to a large stock pot along with the water, chicken base, celery, onion, and parsley. Bring to a boil, reduce to a simmer, and cover.
- Simmer for 2-3 hours. The longer the chicken simmers, the more flavorful the broth will be.
- Carefully remove the chicken from the broth and remove the meat from the bones. Shred or chop into bite-sized pieces.
- Strain the broth through a fine mesh strainer.
- Return 4 cups of the strained broth to the pot and return to a boil.
- Add the egg noodles and shredded chicken to the pot, cover, and turn off the heat.
- Let the noodles set for 30 minutes, stirring every 10 minutes or so.
- Test the noodles for doneness. If they are not cooked through, turn the heat back on and cook for 1-2 minutes or until noodles are tender.
- Add the cream of chicken and butter to the noodles and stir until the butter has melted. Season with salt and pepper to taste.
- Serve immediately or leave in the pan, covered, until ready to serve. These will stay warm in the pan for 30 minutes or so with no problems.
Nutrition Facts : Calories 505 kcal, Carbohydrate 35 g, Protein 29 g, Fat 27 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 136 mg, Sodium 2182 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
AMISH CHICKEN CORN SOUP
Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals-one reason why soups are my favorite thing to make. -Beverly Hoffman, Sandy Lake, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 12 servings (about 4 quarts).
Number Of Ingredients 11
Steps:
- Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.
Nutrition Facts : Calories 201 calories, Fat 6g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 697mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
AMISH CHICKEN NOODLE SOUP
We ate dinner with my mom the other night and this is what she served. I was amazed at the taste and when she told me how quick and easy it was I knew I had found a winning recipe to add to our lunch and dinner rotations. Three kids and Dh loved it!!
Provided by Z5370
Categories Chowders
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Bring broth or water to a boil add noodles and cook according to package directions,or til bite tender.Do Not drain.Reduce heat to medium low. Add soups and stir well. Add chicken and cubed velveeta. When cheese melts taste and add salt and pepper.Serve.
Nutrition Facts : Calories 295.5, Fat 12.7, SaturatedFat 5.4, Cholesterol 59.5, Sodium 1329.2, Carbohydrate 23.5, Fiber 0.9, Sugar 3.4, Protein 20.5
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