Chicken Noodle Delight Recipe 485 Food

CHICKEN AND NOODLES

Steps:

• Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the pot. Set the chicken aside to cool briefly.
• Shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
• Add the shredded chicken, carrots, celery and onions to the pot. Then add the salt, pepper, thyme and turmeric. Bring the mixture to a gentle boil, and then reduce the heat and simmer for 10 minutes. Stir in the noodles; no need to thaw them first!
• Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the splash of half and half (if you're into that kind of thing) and the minced parsley into the pot. Simmer until the noodles are tender, about 15 minutes, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home.

CHICKEN AND NOODLES RECIPE

Steps:

• In a large pot or dutch oven, sauté diced onion in olive oil over medium high heat until translucent, about 3 to 5 minutes. Add garlic and carrots and continue sautéing for an additional minute, stirring frequently.
• Add 1 ½ cups chicken stock or broth, bay leaf, salt, pepper and thyme and bring to a simmer over medium high heat. Cook until the carrots are tender, about 5 to 7 minutes.
• Add the remaining chicken stock or broth and celery and bring to a boil. Add the noodles and cook for 5 minutes, uncovered.
• While the noodles are cooking, prepare the roux. In a small skillet, melt butter then add flour and whisk to combine. Cook for one minute and then add 1 cup of milk and bring to a simmer and let simmer for 2 to 3 minutes until thickened. Remove from heat.
• Stir the remaining one cup of milk, frozen peas, and prepared roux into the pot with the noodles. Stir to combine.
• Add the shredded chicken and continue cooking over medium heat at a gentle simmer until thickened to your liking.
• Serve hot with fresh herbs, Parmesan cheese, smoked paprika or fresh ground black pepper.

CHICKEN NOODLE DELIGHT CASSEROLE DINNER

Steps:

• In a skillet, or large saucepan combine the first 5 ingredients through and including margargarine, and saute for 5 minutes.
• Remove from heat, add chicken, mushrooms, alfredo sauce, cream, salt, chicken bouillon, and noodles, and mix well.
• Pour into a buttered 3 quart baking dish.
• Combine topping ingredients and sprinkle over casserole.
• Bake uncovered at 325 degrees for 20 minutes or until casserole is bubbly around edges.

CHICKEN NOODLE DELIGHT

Steps:

• Cook noodles according to package directions. Meanwhile, in a large bowl, combine the soup, cream cheese, sour cream, milk, parsley, salt and onion salt. Stir in chicken. , Drain noodles; toss with chicken mixture. Transfer to a greased 2-qt. baking dish. , Combine cracker crumbs and butter; sprinkle over casserole. Bake, uncovered, at 350° for 35-40 minutes or until golden brown.

REALLY FAST CHICKEN AND NOODLES (USE YOUR LEFTOVERS!)

Steps:

• In a large sauce or stock pan add broth, boullion, chicken and veggies. Cover and bring to a boil. When it begins to boil uncover and add the noodles and cook for the time specified on the noodle directions.
• When noodles are cooked, remove about 1/4 cup of the broth into a container and whisk in the flour then whisk that back into the pan while it boils. It will thicken slightly but not a whole lot. Season with fresh black pepper. Serve in bowls.
• This is a fun recipe because you can add things to it to suit your tastes, like fresh broccoli florets or some diced red pepper and chopped onion. You could also add a little rubbed sage or poultry seasoning or skip the noodles and add in one cup of uncooked rice with 2 cups of additional broth (and cook according the rice package) or some leftover rice. I have also subbed vegetable broth for one of the cans of chicken broth. If you like it soupier, add another can of broth, you can do this after the noodles are done, just heat it back up. If you like it creamier, add a can of cream of chicken soup after the noodles cook.
• This also freezes well, but you will need to add a little liquid when you reheat.

TASTY CHICKEN NOODLES

Steps:

• Mix the cornflour with the fish sauce and sugar, then gradually add 8 tbsp water until smooth. Cook the noodles in a pan of boiling water for 4 mins.
• Meanwhile, heat the oil in a wok, then stir-fry the pepper, garlic and spring onions for about 3 mins. Tip in the chicken, spices and peas, stir-fry for a couple of secs more, then pour in the fish sauce and flour mix. Stir until thickened, then toss in the drained noodles and basil or coriander.

CHICKEN DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse chicken breasts and pat dry. Place them in a lightly greased 9x13 inch baking dish. In a bowl, mix together sour cream, Worcestershire sauce, paprika, garlic powder, and white pepper. Spread mixture over chicken, then sprinkle all with cracker crumbs.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 1 hour.

RAMEN NOODLE DELIGHT

Steps:

• Cook ramen noodles according to package directions, with out the seasoning packet. Drain and set aside.
• While noodles are cooking combine in a small bowl the ¼ cup finely.
• chopped cooked chicken breast, 2 tablespoons of finely shredded carrots, 2 tablespoons of finely shredded cabbage and the 1 tablespoon of sambal olek. Mix well and set aside.
• Slice 1 carrot into diagonal and ½ red bell pepper into large chunks. Set aside.
• In small bowl mix together, 1 teaspoon sesame oil, 1 ½ teaspoons rice wine vinegar, 1 teaspoon low sodium soy sauce and the ½ tsp sugar. Mix well and set aside.
• Cut egg roll wrappers in quarters. Fill each quarter with ½ teaspoon of the chicken mixture. Fold in half, diagonally from corner to corner and seal with flour and water paste. (mix 1 tablespoon flour with 1 tablespoon water) Brush edges with paste to seal. Set aside.
• Heat pan then add the oil for frying. Deep-fry egg roll wrappers over medium heat until golden. Drain on paper towels.
• Meanwhile heat another pan with 2 teaspoon sesame oil, add the carrots and peppers and saute till crisp tender. Add the drained ramen noodles. While sauteing add 1 tablespoon sambal olek and mix well. Stir in soy sauce mixture.
• Serve at once with egg roll wrappers on top.
• Sprinkle with sesame seeds and red pepper flakes if desired.