Chicken With Noodles Pavillon 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.

FARMHOUSE CHICKEN AND NOODLES

Steps:

• Place the chicken breast-side up in a 6-8 quart Dutch oven or other heavy-bottomed pot. Arrange the celery, carrot, onion, bay leaf and thyme around the chicken. Add cool water to just barely cover the chicken. Sprinkle in the salt and pepper.
• Cover the pot and bring to a simmer. Cook for about 1 - 1 ½ hours, or until the chicken is falling apart. Turn off the heat and let it rest in the broth for 30 minutes.
• Remove the chicken from the broth and shred the meat into medium-size pieces. Discard the skin and bones.
• Strain the broth and return to the pot. Discard the vegetables and herbs.
• Return chicken to the pot with the broth. Bring to a simmer; add the noodles. Cook for about 6-8 minutes for wide egg noodles, or until the pasta is al dente (cooked, but still slightly firm). Turn off the heat; stir in lemon juice. Taste and season with additional salt and pepper, if necessary.

ITALIAN CHICKEN NOODLE SKILLET

Steps:

• Cook noodles according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms for 2-4 minutes or until tender. Stir in tomatoes and soup until blended. Stir in the chicken, Parmesan cheese and Italian seasoning. , Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until heated through. , Drain noodles; stir into skillet. Sprinkle with mozzarella cheese; cover until cheese is melted.

CHICKEN WITH NOODLES PAVILLON

Steps:

• Preheat the oven to 425 degrees.
• When the chicken is cool enough to handle, drain it. Pull meat from the bones. Discard skin and bones. Cut or pull the meat into bite-size pieces. There should be about three cups.
• Combine the tomatoes, one tablespoon of the butter, salt and pepper in a heavy metal saucepan (a five-cup capacity or less). Bring to a boil and let cook five minutes.
• In a separate heavy metal saucepan (a five-cup capacity or less), heat three tablespoons of butter and stir in the flour, using a wire whisk. When blended, add the broth, stirring rapidly with the whisk until thickened and smooth. Let cook, stirring often all around the bottom, about 10 minutes. This sauce is known as a veloute.
• Meanwhile, bring two quarts of water to a boil in a six-quart stainless-steel heavy-bottom saucepan with handle. Add salt to taste and the noodles. Cook five minutes and drain. Return noodles to the saucepan and add one tablespoon of butter. Toss.
• Heat one tablespoon of butter in a heavy 10-inch metal skillet and add chicken. Add one cup of the veloute and half the cream. Add nutmeg and blend.
• Rub the bottom and sides of a rectangular heatproof baking dish (measuring about 8 1/2 by 13 by 2 inches) with the remaining tablespoon of butter. Pour in the noodles and smooth them over with a rubber or plastic spatula. Spoon the tomato sauce over all and smooth it over with the spatula.
• Pour chi ken in cream sauce over all and smooth with the spatula.
• To the remaining veloute add the remaining half cup of cream and the egg yolk. Bring to a boil, stirring rapidly with the whisk.
• Pour this sauce over the layered chicken mixture. Sprinkle with cheese and place in the oven. Bake 15 minutes. If you wish a deeper glaze on top, run the dish under a preheated broiler for a minute or two.

EASY CHICKEN AND NOODLES

Steps:

• In a large saucepan, combine the soup, milk, Parmesan cheese and pepper. Stir in the noodles and chicken; heat through.

CHICKEN AND NOODLES SKILLET

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and onion in oil 6 to 8 minutes, stirring frequently, until browned and onion is just tender.
• Stir in remaining ingredients except parsley. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Uncover and simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender. Sprinkle with parsley.

INCREDIBLY EASY CHICKEN AND NOODLES

Steps:

• In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.