CHICKEN AND NOODLES WITH MUSHROOM SAUCE
This tender quick-to-assemble chicken dish features a rich flavorful sauce made with convenient canned soup and mushrooms.-Virginia Conley, Wauwatosa , Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown chicken on both sides in butter; drain. Place in a greased 11x7-in. baking dish. Meanwhile, in a large bowl, combine the soup, sour cream, mushrooms, wine, garlic powder, salt and pepper; pour over the chicken. , Bake, uncovered, at 375° for 20 minutes or until a thermometer reads 170°. Serve chicken and sauce with noodles or rice. Sprinkle with almonds if desired.
Nutrition Facts : Calories 281 calories, Fat 20g fat (12g saturated fat), Cholesterol 74mg cholesterol, Sodium 1036mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 10g protein.
SOUPY CHICKEN & MUSHROOM NOODLES
Fill your bowl with these soupy chicken and mushroom noodles. They're low in calories but big on flavour, and using fresh and dried mushrooms gives this healthy dish an umami kick
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 10
Steps:
- Put a full kettle of water on to boil. Remove the skin and trim any fat from the chicken thighs. Heat 1 tsp of the oil in a large pan and brown the chicken all over with the thyme leaves. Add the dried mushrooms and bouillon, then pour in 2 litres boiling water. Cover and leave to simmer for 30 mins.
- Remove the chicken from the broth and shred the meat off the bone with two forks. Add the noodles, cavolo nero and spring onions to the broth and cook until the noodles are tender but still have bite, around 7 mins. Meanwhile, heat the remaining oil in a wok, add the garlic and fresh mushrooms and stir-fry over a high heat to brown them. Add to the soup and stir in.
- Serve the noodles and broth in bowls. If you don't serve all portions at once, cool and store the leftovers in the fridge. Will keep for two days. Reheat in a pan with a dash of water.
Nutrition Facts : Calories 370 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 35 grams protein, Sodium 0.5 milligram of sodium
CHICKEN NOODLE CASSEROLE
This casserole based on a favorite soup will satisfy any comfort food craving. Partially cooking the egg noodles allows them to soak up the flavorful sauce without becoming too soft.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. Butter a 3-quart casserole dish.
- Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until al dente, about 4 minutes. Strain.
- Meanwhile, heat 2 tablespoons of the butter in a large Dutch oven or pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all over, about 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Transfer to a small bowl and set aside.
- Lower the heat to medium and melt the remaining 4 tablespoons butter in the Dutch oven. Whisk in the flour to form a loose paste. Stir in the onions, carrots, celery and thyme and season with 1/2 teaspoon salt and a few grinds of pepper. Cook for 5 minutes to soften, then add the wine. Whisk for 30 seconds, then add the chicken broth and heavy cream. Bring to a boil, reduce heat and simmer for 10 minutes. Remove the thyme sprigs; fold in the noodles, mushrooms, chicken and parsley and season with salt and pepper. Transfer to the buttered casserole dish and top with the Gouda.
- Bake until bubbly and brown on top, 40 to 45 minutes.
HOMEMADE CHICKEN NOODLE SOUP
Everyone needs one go-to chicken noodle soup recipe. This is mine -- but I'll share!
Provided by Lisa Lotts
Categories Main Course Soup
Time 1h
Number Of Ingredients 13
Steps:
- Remove skin and excess fat from chicken pieces and transfer to a large dutch oven. Place peppercorns, bay leaves and allspice berries on a piece of cheesecloth and secure with a string and deposit it into the pot with the chicken. Add chicken broth to cover the chicken, cover the pot with a tight fitting lid and place the pot over medium high heat and bring to a boil. Reduce heat to a simmer and cook until the chicken pieces are cooked through, about 20 minutes. Using tongs, transfer the chicken to a cutting board to cool.
- Set a fine mesh sieve over a large bowl and pour the broth through the sieve to remove the bouquet garni and any gray matter or other scum. Discard. If the pot still contains particulate, clean the pot and return it to the stovetop over medium high heat. When the pot has heated up, add butter, when it foams add the mushrooms and cook in a single layer until browned about 3-4 minutes. Flip to brown the other side. Pour the chicken broth over the mushrooms and add the chopped carrots, celery and onion. Bring the broth to a boil and reduce heat to simmer until vegetables are tender, about 15 minutes.
- While vegetables are cooking, remove the meat from the chicken bones, discarding any fat, gristle, skin etc. Shred or cut the meat into bite sized pieces.
- When the vegetables are tender, add the chicken pieces into the pot and stir well. Season with salt and pepper to taste.
- Place 1/2 cup noodles in each bowl. Ladle chicken soup over the noodles. Sprinkle with parsley and serve.
Nutrition Facts : Calories 186 kcal, Carbohydrate 28 g, Protein 10 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 124 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CREAMY CHICKEN AND MUSHROOM SOUP
So cozy, so comforting and just so creamy. Best of all, this is made in 30 min from start to finish - so quick and easy!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached. Serve immediately, garnished with parsley and rosemary, if desired.
RITZY'S MUSHROOM CHICKEN NOODLE SOUP
A simple but delicious soup for a light lunch or anytime! I came up with this recipe while trying to use what I had on hand to make a good soup for sick hubby. It was a winner at our house.
Provided by LuvviLoo
Categories Chicken
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat butter in medium sized stock pot over medium-low heat. Saute onions in butter until tender, about 20 mins, stirring occasionally.
- In a medium sized mixing bowl, toss chicken chunks with 1 tsp lite salt, white pepper, poultry seasoning.
- Put olive oil in with onions, and add seasoned chicken to tender onions. Cook chicken about 5 minutes over medium heat.
- Add mushrooms and parsley to chicken/onions and saute for about 5-7 mins, til mushrooms are becoming tender.
- Add chicken stock, worcestershire sauce, and stir. Bring to a boil.
- Add water. You may add as much or little liquid as you desire.
- Bring to a nice boil, then reduce heat and simmer for ten minutes.
- Taste broth -- season to suit your taste with lite salt as needed.
- Add egg noodles.
- Continue simmering over low heat for 15 or 20 minutes
- Allow to cool for 10 minutes, and serve with toppings of your choice or with no toppings.
- I topped our soup in the individual bowls with about 5 garlic-cheese croutons with about one T of shredded mozzarella on top of that. Yum!
Nutrition Facts : Calories 281.5, Fat 9.6, SaturatedFat 3.2, Cholesterol 67.6, Sodium 257.6, Carbohydrate 27.7, Fiber 1.6, Sugar 3.8, Protein 20.7
CREAMY CHICKEN NOODLE SOUP
Provided by Sandra Lee
Time 9h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Remove the skin from the chicken and shred the meat from the bone. Put the chicken into a slow cooker along with the onions, celery, and carrots. Stir in broth, mushroom soup, and fines herbs and season with salt and pepper. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
- When soup is finished, stir in egg noodles. Adjust seasonings and serve.
- *Cook's Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section of the grocery store.
CHINESE MUSHROOM NOODLE SOUP
Who needs takeout with this wonderful Chinese Mushroom Noodle Soup recipe.
Provided by Erren Hart
Categories Main
Time 35m
Number Of Ingredients 7
Steps:
- Soak the mushrooms in 2-3 cups of hot water for 20-30 minutes (until plump), then remove the mushrooms from the water with a slotted spoon and reserve 1 cup of the liquid.
- Slice the fresh mushrooms and set aside.
- In a large saucepan, heat the chicken stock and bring to a boil.
- Add the green onions, soy sauces, oyster sauce, mushrooms, mushroom liquid, and the noodles. Return to a boil.
- Reduce the heat and cook according to noodle package instructions (just until tender).
- Serve hot.
Nutrition Facts : Calories 361 kcal, Carbohydrate 63 g, Protein 13 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 10 mg, Sodium 1895 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CHICKEN MUSHROOM NOODLE SOUP
Make and share this Chicken Mushroom Noodle Soup recipe from Food.com.
Provided by dale7793
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan and saute the onion and garlic until the onion is tender.
- Add the chicken and cook about 5 minutes.
- Stir in the mushrooms and cook for another minute.
- Add the stock and seasoning and bring to the boil.
- Reduce heat and simmer for 10 minutes.
- Stir in the noodles and simmer another 5 minutes until they are tender.
- Stir the green onions through the soup.
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