Country Style Chicken And Noodles Food

OLD FASHIONED CHICKEN AND WAFFLES

Steps:

• Clean and wash chicken and place in a very large pot with onion, celery, carrots, parsley, 1 teaspoon salt, and ½ teaspoon pepper. Cover with water and place the lid on top.
• Bring the mixture to a boil, and allow to boil for about 30 minutes. Then, turn the temperature to low and cook for 2 ½ - 3 hours or until the chicken is cooked and tender.
• Drain the chicken and vegetables from the pot, save the cooking liquid!
• Add the cooking liquid back to the pot along with 2 cups of store-bought stock. Cook the noodles as per the package instructions. Drain the noodles when done, reserving the cooking liquid.
• While the noodles are cooking, debone the chicken and cut it into small bite-size pieces.
• Add the drained noodles back to the pot. Stir in condensed soup and milk to the noodles.
• Stir in the chicken pieces and cooked vegetables. Add some of the reserved cooking liquid if the mixture is too dry. Season to taste with salt and pepper. Serve.

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.

COUNTRY STYLE NOODLES

Steps:

• Heat up vegetable oil in a wok until it is shimmering. Throw in fresh garlic and crushed Thai chile and cook until golden brown, about 30 seconds. Throw in the meat and cook, stirring continuously, until it is cooked medium-well, about 1 minute. Add the pickled garlic and then the egg; while the egg is still runny, add the noodles. Add the fish sauce followed by the palm sugar and cook, stirring, until the noodles are soft. Add the pickled garlic juice and cook, stirring, about 30 seconds maximum. Add green onion, allowing to cook for no more than 15 seconds. Remove from wok and place on a serving dish. Garnish with lime.

COUNTRY STYLE CHICKEN AND NOODLES

Steps:

• 1. Cook noodles according to package directions.
• 2. Meanwhile, in a deep skillet, heat olive oil and saute chicken until cooked. Remove from pan, set aside. (Skip this step if using pulled rotisserie chicken)
• 3. Return pan to stove and heat butter in pan, blend in flour with a wire whisk until smooth. Add broth and milk, stirring constantly until thickened. Add salt & pepper.
• 4. Add mushrooms, noodles and chicken to sauce, stir until well combined and warmed through.
• 5. Plate and top with Parmesan cheese and fresh chopped parsley.

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.

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.

COUNTRY FRENCH CHICKEN WITH HERB AND BUTTER NOODLES

Steps:

• In large skillet over medium high heat, warm the olive oil.
• Season the chicken, brown it in the oil for 2-3 minutes on each side, and remove to a plate.
• Return pan to stove and reduce heat to medium.
• Add butter to the pan and saute the shallots, carrots and mushrooms.
• Saute for 3-5 minutes until mushrooms darken and carrot bits are fork tender.
• Add tarragon and parsley and stir.
• Add wine and reduce liquid for 1-2 minutes.
• Add tomatoes to the sauce and stir to combine.
• Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
• Serve chicken with herb and butter noodles and sugar snap peas, if desired.
• To make noodles, toss the cooked noodles with butter bits and herbs in a bowl until butter melts, about 1 minute.
• Season noodles with salt and pepper.