CHICKEN NOODLES AND MASHED POTATOES
This for me is the ultimate in comfort food. My grandma who is half German used to make this when I was little in Michigan. When it was cold and yucky outside, this warmed everything up. I'm posting it as close to how she made it as possible. It's not my usual style of cooking, but it's so good. It's a carb fest, but once and a while it's worth it!
Provided by graniteangel
Categories Whole Chicken
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Chicken & Noodles:.
- In large pot add your chicken, water, carrots, onion, celery, garlic salt, seasoning salt, black pepper and parsley.
- Set heat to high. Bring to a boil and then turn to Med. Let cook for about 45 minutes.
- Grandma always used a pressure cooker, and I need to ask her how long she cooked her chicken when she used it. I always use her recipe in a regular pot because I don't have a pressure cooker. They kinda scare me actually when they whistle. haha.anyway --.
- Once chicken is done, remove it from broth and separate the bones and skin from meat. Return meat to the pot of broth.
- Turn heat back to high and when its brought to a boil, add your egg noodles. Let cook until noodles have soaked up most of the broth. Don't worry if they crowd the pot, they'll soak up all that yummy chicken and veggie broth and make a kind of sauce. Just make sure to turn temp down to Med-high after it's brought back to a boil.
- Mashed Potatoes:.
- Peel and chop all of your potatoes and add to a separate large pot of water. Cook on high for about 15 minutes or until potatoes are tender. Drain water.
- Add margarine and milk to potatoes and using a hand held mixer or your kitchen aide, blend until fluffy and smooth. Add salt and pepper to them to taste. You may need a little more milk depending on how thick you want them.
- In a large dinner bowl or soup bowl add your mashed potatoes to the center. Ladle chicken and noodles over top of the mashed potatoes.
- Serve with rolls and butter.
CHICKEN NOODLES OVER MASHED POTATOES
This is a recipe that my grandmother and mother used to make. I always loved it and now my children LOVE it.
Provided by EZ Baker
Categories Clear Soup
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In large pot or stock pot, place chicken with water and chopped onion, season with seasoning salt.
- Boil on medium high for 2 hours, adding water as needed.
- Remove chicken from pan, being careful to leave broth in pot.
- De-skin and de-bone chicken. Cut or shred into bite sized pieces and add meat to broth.
- Top off water and add some more seasoning salt.
- Bring to boil. Add egg noodles.
- Meanwhile,Cut up potatoes and boil in a pot of water until they break when you stab them with a fork.
- Drain. Add milk, butter, and salt and mash.
- Cook chicken and egg noodles until noodles are tender.
- Serve chicken noodles over a bed of mashed potatoes with a little broth. Season with salt and pepper.
CREAMY DILL CHICKEN AND MUSHROOMS
Quick and easy, warm and comforting, and full-bodied with a subtle dill flavor. Delicious served over rice, mashed potatoes, pasta, or polenta.
Provided by lutzflcat
Categories Chicken Thighs
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Season chicken with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.
- Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
- Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.
- Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.
- Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.
Nutrition Facts : Calories 295.3 calories, Carbohydrate 10.7 g, Cholesterol 111.9 mg, Fat 14.4 g, Fiber 1.5 g, Protein 27.7 g, SaturatedFat 5.8 g, Sodium 227.7 mg
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