Chicken Noodle Chops Food

CHICKEN & NOODLES

Steps:

• Wash your hands before beginning. Rinse the chicken breasts under cool water and place in a dutch oven or 5 quart stock pot. Wash your hands again. Add the chicken broth and all the seasonings.
• Stir the seasonings lightly into the broth and bring to a boil. Reduce heat to a simmer and cook about 45 minutes or until chicken starts to separate a bit.
• Remove the chicken breasts to a plate and keep warm. Turn up the heat to HIGH. Pour 16 ounces of noodles into the now boiling broth, cook until done and ready to serve.

CHICKEN NOODLE PORK CHOPS

Steps:

• Heat Olive Oil in large fry pan over medium heat.
• Season Pork Loin chops with Salt, Pepper and Nutmeg.
• Brown chops in fry pan.
• Lower heat to low and add chicken noodle soup.
• Add water to empty soup can to rinse and add to fry pan.
• Cover and let simmer for 25-30 minutes or until tender.
• Remove pork chops from pan and increase heat to medium.
• Let soup reduce until gravy thickness (about 5 minutes).

CHICKEN NOODLE CHOPS

Steps:

• In a square casserrole dish, line bottom of dish with yellow mustard Place pork chops in dish Pour chicken noodle soup on top. Bake 350 degrees for 1 hour.

THE BEST CHICKEN NOODLE SOUP

Steps:

• Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.
• Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.
• Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
• While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
• When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.

CHICKEN-BAKED CHOPS

Steps:

• In a skillet, brown the pork chops in oil. Transfer to a greased 13x9-in. baking dish. Combine the remaining ingredients; pour over chops. Cover and bake at 350° for 1 hour or until meat juices run clear.

INCREDIBLY EASY CHICKEN AND NOODLES

Steps:

• In a large pot, mix all the ingredients except the noodles.
• Bring to a boil, then stir in the noodles.
• Simmer over low heat for 30 minutes or until the noodles are tender, stirring occasionally.
• This can also be done in a crock pot.
• I get the soup ingredients hot on the stove and then pour it into the crock pot along with the noodles.
• Cook for 2 to 4 hours on low heat.

CHICKEN & SOUTHERN-STYLE NOODLES

Steps:

• Dice celery, carrots and onion and place in large stock pot.
• Add chicken breast, 6 cups chicken broth and 5 cups water, basil, salt and pepper to taste and 2 TBS butter.
• Bring to a boil then turn to medium to medium high heat and boil for 1 1/2 hour.
• While chicken is boiling make noodles.
• In large mixing bowl add 2 cups flour, parsley, eggs, 2 pinches of salt and 1/2 tsp ground pepper, shortening and stir.
• Once dough starts to form flour both hands and knead. Keep adding additional flour a little at a time until the dough quits sticking to your hands.
• Turn dough onto floured surface and with a floured rolling pin roll to 1/8 inch thickness.
• Using a pizza cutter cut noddles into thin 1 - 1 1/2 inch strips
• Lightly dust with flour.
• Sprinkle with onion powder.
• Cover with paper towels and let dry.
• Take chicken out of pot and let cool then de-bone and shred using two forks to shred
• Add chicken back to pot and bring back to a boil.
• Add the additional chicken broth and water and bring back up to a boil.
• Add noodles one at a time quickly to pot.
• In a small dish mix the cornstarch and cold water and make into a slurry then add to stock pot.
• Stir noodles every couple minutes to keep noodles from sticking to each other and cook for 20-30 minutes.
• Take one noodle out and taste to see if it's done which you can tell by it's firmness and less floury taste.