TASTY CHICKEN AND EGG NOODLES
I came up with this variation based on a dish my grandmother used to make - this is a great one-dish meal that will please the whole family. Once you try it a few times, you can get creative and add some of your favorite ingredients. You can cut the cooking time by using frozen chicken patties as indicated in the recipe below. It is also delicious when made with leftover ham and cream of mushroom soup.
Provided by tkclark624
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, heat water to a boil.
- In a large skillet, cook chicken thoroughly using 1 tablespoon of heated oil and remove.
- In the same skillet, heat olive oil (add more if necessary) on medium high heat then add mushrooms, onion, and garlic and cook until onions are transparent and drain.
- Cut cooked chicken into bite sized pieces and add chicken, soup, milk, peas, and black pepper to the mushroom mixture and simmer for 15 minutes.
- Cook noodles according to package then drain and rinse.
- Add noodles to chicken mixture and serve with biscuits or rolls.
CHICKEN AND NOODLE STEW
This is a flavorful chicken stew from Cook it Light: Pasta, Rice and Beans. Note the wide range on the amount of stock to be used. The original recipe called for 1/2 cup chicken stock - I ended up using 2 cans (about 4 cups). Maybe my tomatoes weren't juicy enough. Anyway, to cook the noodles in the stew, it needed more than 1/2 cup of stock - cooking the noodles separately would change the amount of stock needed. When I made this, I realized I was out of peas and put in corn, which worked fine, but peas would have been good. I'm sure other vegetables would substitute nicely as well.
Provided by pattikay in L.A.
Categories Stew
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Remove visible fat from chicken and cut into 1-inch cubes. Toss well with salt, pepper and red pepper flakes.
- Warm oil in large skillet over med-high heat. Add the chicken and stir fry just till chicken is no longer pink.
- Remove chicken from skillet and set aside. Reduce heat to low.
- Cook onion and mushrooms in same skillet over low heat, covered, till onion is soft and translucent, about 10 minutes.
- Add carrots, bell pepper, tomatoes, wine, stock*, tarragon and thyme and continue to cook, covered until the carrot can be easily pierced with a fork (about 15 minutes).
- *With the stock, start with about 1/2 cup to a cup and watch to see if you need more - I had to keep adding it).
- Add noodles to the vegetable mixture and cook, covered for about 10-15 more minutes (or till noodles are tender - either cook noodles ahead of time or keep adding stock as needed. if noodles are precooked, just heat through after adding to the vegetables).
- Add chicken, parsley and peas and cook till heated through, about 3-5 minutes.
Nutrition Facts : Calories 344.5, Fat 5.6, SaturatedFat 1.2, Cholesterol 76.5, Sodium 329.1, Carbohydrate 39.8, Fiber 4.4, Sugar 6.5, Protein 26.8
CHICKEN WITH EGG NOODLES
Its a hearty meal that's really satisfying on those cold winter days or nights. I love making this for my family because its easy, tasty and you only use one pot and that makes for very easy cleanup. I was introduced to this meal by one of my good friends.
Provided by teetillman27
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Boil chicken until tender. Drain a little of the water off.
- Add noodles and cook til tender.
- Add can of cream of chicken soup and stir until well blended.
- Serve.
Nutrition Facts : Calories 515.1, Fat 16.8, SaturatedFat 4.7, Cholesterol 125.8, Sodium 548.9, Carbohydrate 66.3, Fiber 2.8, Sugar 2, Protein 23.8
CHICKEN OVER EGG NOODLES STEW
Steps:
- Place a large Dutch oven over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the bacon and cook until brown and crisp, about 2-3 minutes. Season chicken pieces with salt and pepper, add to the pot with the bacon and brown all sides, about 5 minutes. Add onions, carrots and garlic, paprika, cumin, marjoram and bay leaves, and cook for about 4-5 minutes, until the veggies are tender. Make a well in the middle of the pan and add 2 tablespoons of EVOO. Add the flour to the EVOO and mix to form a paste. Add the white wine, scraping up all of the brown bits on the bottom of the pan. Add the chicken stock and tomatoes, and cook for about 20 minutes until the stew has thickened.
- While the stew is cooking, cook the pierogies according to the package directions. Drain and coat lightly with EVOO so they do not stick together. Heat a medium-size nonstick skillet over medium-high heat, add the butter and cook until butter turns slightly brown and gives off a nutty smell. Make sure not to burn the butter though! Add the cooked pierogies to the pan and cook until slightly browned on both sides, about 1-2 minutes per side.
- Serve the stew in large bowls topped with a tablespoon or so of sour cream and some chopped chives with a sprinkle of lemon zest, rosemary and parsley. Place the pierogies on top of the stew and eat.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CROCK POT STEW MEAT OVER EGG NOODLES
When I was working full-time and had two small children, I looked for recipes that were fast and convenient. This was one of them.
Provided by Chef Carole in Sout
Categories Stew
Time 6h5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Throw stew meat into the crock pot. Do not brown first.
- Mix in the two cans of soup.
- Turn crock pot to low and let it cook 6-8 hours.
- Just before you are ready to eat, cook the egg noodles according to package directions.
- Serve the stew meat over the egg noodles.
Nutrition Facts : Calories 725.7, Fat 19, SaturatedFat 7.4, Cholesterol 226.4, Sodium 1416.9, Carbohydrate 73, Fiber 3, Sugar 5.2, Protein 65.4
CROCK POT CREAMY CHICKEN NOODLE STEW
Make and share this Crock Pot Creamy Chicken Noodle Stew recipe from Food.com.
Provided by Beeracuda
Categories Stew
Time 8h20m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken in crock pot.
- Add onion soup mix, butter, broth, and soups.
- Sprinkle paprika and black pepper over mixture.
- Add peas, carrots, and mushrooms.
- Sprinkle parsley flakes over top.
- Add white wine.
- Cook on high for 1 hour, then low for 7 hours.
- Add cooked noodles approximately 30 minutes before end of cooking time.
- Stir thoroughly.
- Add flour by the tablespoon and stir to thicken, if desired.
Nutrition Facts : Calories 472.4, Fat 13.2, SaturatedFat 5.1, Cholesterol 98.5, Sodium 1215.8, Carbohydrate 54, Fiber 6, Sugar 6.6, Protein 33.2
BIRD'S CHICKEN STEW WITH DUMPLINGS (OR CHICKEN NOODLE SOUP)
Serve this as a soup, ladling it over some cooked egg noodles, or follow with the dumplings portion of the recipe to thicken the sauce into a wonderful creamy stew. This is a family favorite and wonderful comfort food.
Provided by 2Bleu
Categories Chowders
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Rub chicken with poultry seasoning and place in large dutch oven. Add the chicken broth, water, oregano, basil, garlic powder, and salt and pepper . Bring to a boil, then reduce heat to low and cover and simmer for 2 hours or until chicken is about falling off the bone, stirring occasionally.
- Carefully remove the chicken from the pot (using 2 large slotted spoons to lift it works well) into a colander placed inside a pot to catch the dripping and return it back to the broth. Add remaining stew ingredients and continue simmering the broth, but uncovered.
- Once the chicken is cool enough to handle (about 15 minutes), remove the skin and de-bone the chicken (cut up any overly large pieces such as the breasts). Add chicken back to the pot. Raise temperature up to medium and let simmer 10 minutes. Taste broth and re-season with salt and pepper if needed. (AT THIS POINT you can serve it as soup by ladling it over the cooked egg noodles).
- FOR DUMPLING STEW VARIATION: Bring temperature up to medium-high and stir in the heavy cream to the broth. Mix Bisquick, sage, and milk to form a dough. Drop dough by heaping teaspoons into hot broth. Don't crowd as they will fluff up, so do in batches if necessary.
- Let simmer for 20 minutes, CAREFULLY turning the dumplings with a slotted spoon after 10 minutes and about every 5 minutes after that until dough is cooked through (this will also help turn the broth into a thicker stew).
- If necessary, remove 1st batch of dumplings to a large bowl and repeat by dropping the 2nd batch of dumplings. Add 1st batch of dumplings back into pot, and its ready to eat.
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