OLD-FASHIONED CHICKEN AND NOODLES
This was a Sunday favorite when I was growing up. Sometimes my mother dipped the chicken in seasoned flour after boiling and fried it.
Provided by Roge
Categories Main Dish Recipes Pasta Chicken
Time 1h50m
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel, and pepper. Pour broth over and bring to a boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes.
- While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough.
- Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot. Bring to a boil. Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small, chickpea sized, noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.
Nutrition Facts : Calories 430 calories, Carbohydrate 40.2 g, Cholesterol 117.1 mg, Fat 16 g, Fiber 1.9 g, Protein 28.2 g, SaturatedFat 3.8 g, Sodium 1991.4 mg, Sugar 3.2 g
CHICKEN AND NOODLES SKILLET (6 WW POINTS)
Fast and easy to make. serving size is 1 1/4 cup. Hubby and I both thought this was really good.I made extra noodles for hubby because the one cup didnt seem like enough for him.
Provided by punkyluv
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a 12-inch skillet, heat oil over medium-high heat. cook chicken and onion in oil 6 to 8 minutes, stirring freqently until browned and onion is just tender.
- stir in remaining ingredients(except parsely). Heat to boiling. reduce heat. cover and simmer 10 minutes.
- uncover and simmer 5 to 8 minutes longer, stirring occasionally, until chicken is no longer pink in center and noodles are tender. sprinlkle with parsely.
Nutrition Facts : Calories 201.4, Fat 5.6, SaturatedFat 1, Cholesterol 65.8, Sodium 442.6, Carbohydrate 6.9, Fiber 2, Sugar 3.2, Protein 29.8
CREAMY CHICKEN AND VEGETABLES WITH NOODLES
Leftover rotisserie chicken, frozen veggies and noodles make a super-quick, delicious dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Cook and drain noodles as directed on package.
- Meanwhile, spray 12-inch skillet with cooking spray; heat over medium heat. Add mixed vegetables and green onions; cook about 4 minutes, stirring frequently, until vegetables are crisp-tender. Stir in cream cheese and milk until blended. Stir in chicken, garlic salt and pepper; cook until hot.
- Stir noodles into cheese sauce mixture; cook until hot. Sprinkle with French-fried onions.
Nutrition Facts : Calories 620, Carbohydrate 65 g, Cholesterol 155 mg, Fat 1 1/2, Fiber 6 g, Protein 32 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 10 g, TransFat 1/2 g
QUICK CHICKEN NOODLE VEGETABLE SOUP (WEIGHT WATCHERS)
This soup is from an old issue of Weight Watchers Magazine. It's a core recipe or only has 3 points per serving if counting. If the broth gets a little too thick after refrigerating leftovers, add a little water to thin and reheat on stove or microwave. NOTE: Weight Watchers lists the calories per serving for this recipe to be 160 with 2 g fat which makes 3 points per serving. For some reason Zaar has the calories and fat a lot higher. I think that perhaps Zaar doesn't recognize the chicken ingredient to be skinless which would reduce the fat quantity.
Provided by Dreamer in Ontario
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Add chopped onion to broth in a large pot or Dutch oven and bring to a boil.
- Add vegetable blend, cover and return to a boil.
- Add spaghettini and chicken, partially cover pot, and bring to a boil.
- Reduce heat and continue cooking at a gentle boil, stirring occasionally, until the chicken, vegetables and pasta are tender (about 5 to 7 minutes).
CREAMY CHICKEN WITH VEGETABLES AND NOODLES
This creamy chicken dish is so comforting on a cold night. It is the perfect winter dish. Would be nice to serve at a Christmas buffet. Also, a great one-dish meal....Always feel free to adjust ingrediants to your personal taste.
Provided by neona503
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- heat olive oil in a non-stick skillet and add chicken thighs.
- brown about 4 minutes on each side. turn off heat. (don't worry if it's under-cooked. it will finish in the cream).
- in a med. dutch oven, melt butter until it begins to foam. add onions and cook about four minutes on a little less than med heat, until clear.
- add carrot, celery and mushrooms. sautee until soft and the moisture from the mushrooms has begun to evaporate.
- add chicken broth and cream to the vegetables in the dutch oven. turn heat up to med-high. get to a nice simmer, but not a boil!
- take chicken thighs and cut into bite-size pieces with a knife, or kitchen scissors as i prefer. add to your dutch oven.
- dump all but about one tablespoon of your fat/oil from your non-stick skillet. return to about med. heat and add the flour, whisking all the time. after it forms a paste add about 1 tablespoon of either cream or milk. whisk until creamy and then add to your dutch oven mixture. stir well.
- add sour cream, peas and corn.
- spice the mixture to your taste. i add about half a table spoon of salt and fresh ground pepper. poultry seasoning to taste, lots of parsley, some thyme and maybe a little garlic powder.
- add the sherry and the noodles. turn heat to just above low and put a lid on the pot. let simmer about 40 minutes or until the noodles are cooked through. STIR OFTEN to keep from sticking on the bottom. should become nice and thick. add a little more cream to thin it out if you want.
- note: if you want it a little thicker, just melt a little butter in your skillet and whisk in some flour. add that to your dutch oven. it just takes a little practice to get to know how thick or thin you like it.
CREAMY CHICKEN, VEGETABLES & NOODLES
Make and share this Creamy Chicken, Vegetables & Noodles recipe from Food.com.
Provided by HokiesMom
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package.
- Cook chicken in dressing in large non-stick skillet on medium-high heat 5--7 minutes or until chicken is cooked through; stirring occasionally.
- Add veggies; stir.
- Reduce heat to medium and cover pan.
- Cook 5 minutes or until veggies are crisp tender; stirring occasionally.
- Place Velveeta in a small microwavable bowl.
- Add milk to cheese.
- Microwave on HIGH 2-3 minutes or until cheese is melted and mixture is well blended; stirring after 1-1/2 minutes.
- Add cheese to chicken mixture; mix lightly.
- Serve over the pasta.
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- Combine kecap manis, soy sauce, cornflour, five spice, ginger and garlic in a large glass or ceramic bowl. Add chicken and turn to coat. Cover and refrigerate for 3 hours.
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- Drain chicken, reserving marinade. Heat a wok over high heat. Add half the oil and heat for 5 seconds. Stir-fry chicken, in batches, for 5 minutes or until browned. Transfer to a bowl. Reheat wok over high heat. Add remaining oil and heat for 5 seconds. Stir-fry carrot and capsicum for 2 minutes or until just softened. Add shallots and bok choy and stir-fry for 3–4 minutes or until vegetables are tender.
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- Coat a wok or large nonstick skillet with cooking spray. Add rice-wine vinegar; heat over medium-high heat, about 1 minute. Add chicken; stir-fry until brown, about 5 minutes. Add vegetables; stir-fry until crisp-tender and chicken is no longer pink in center, about 3 minutes. Note: You can use a 12 ounce bag of fresh stir-fry vegetables instead of the bok choy, carrots, snow peas and cabbage.
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- In shallow bowl, place chicken, broccoli, and bell pepper. Drizzle with 1 tbsp soy sauce and toss until coated. Coat chicken and vegetables with nonstick spray. Grill, turning chicken once and vegetables a few times, until chicken is cooked through and vegetables are crisp-tender, about 6 minutes. Slice chicken and bell pepper into strips. Place noodles in a storage container. Top noodles with chicken and vegetables.
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