Downhome Chicken And Slicky 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.

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.

SWEET & STICKY CHICKEN NOODLES

Steps:

• Pull the chicken into strips, then cut it into chunks small enough to pick up on a fork. Put in a large bowl.
• Use your scissors to snip the hairy root ends off the spring onions and throw away. Snip the rest of the spring onion into pieces. Add to the chicken.
• Use scissors or a small knife to cut the pepper into strips and then pieces. Like the chicken you want the pieces to be small enough to pick up.
• Measure the soy sauce, sesame oil (or seeds) and honey into the bowl, mix together. Ask a grown-up helper to cook the noodles at the same time.
• Tip the hot noodles into the bowl and mix everything together with a large spoon or pair of tongs.
• Divide the noodles between 2 bowls and add some fresh coriander to each one, if you like it.

DOWN-HOME CHICKEN

Steps:

• In a large shallow dish, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat. , In a large skillet, heat oil. Brown chicken in oil on all sides; remove to paper towels. Drain drippings and return chicken to the pan., In a bowl, combine the lemon juice, ketchup, molasses, oil, Worcestershire sauce, cloves, salt and pepper. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until chicken juices run clear. Serve with rice.

DOWN-HOME CHICKEN & NOODLE SOUP

Steps:

• Place chick in a slow cooker; sprinkle with salt and peper.
• Top with both cans of soup.
• Cover and cook on low setting for 6 hours or until chicken falls apart.
• Remove chicken from slow cooker and shred.
• Return chicken to slow cooker; add broth and cooked noodles.
• Mix well.
• Cover and cook on low setting for an additional 30 minutes or until heated through.

DOWN-HOME CHICKEN & NOODLES

Steps:

• Place chicken in the slow cooker; sprinkle with salt and pepper.Top with both cans of soup. Cover and cook on low for 6 hours or until the chicken falls apart. Remove chicken from slow cooker and shred. Return chicken to the slow cooker, add the broth and the noodles. Mix well. Cover and cook on low setting for an additional 30 min or untill heated through.

AUTHENTIC BEEF CHUCK GOULASH

Steps:

• in dutch oven or electric skillet: roll beef in paprika, saute in fat.
• Add rest of ingredients, except sour cream.
• Bring to slow boil, cover, and simmer for 3-4 hours, checking liquid levels.
• When done, serve over hot buttered noodles or potatoes -- top w/ sour cream.

DOWN HOME CHICKEN AND NOODLES RECIPE - (4.3/5)

Steps:

• Place chicken in a slow cooker; sprinkle with salt and pepper. Top with both cans of soup. Cover and cook on low setting for 6 hours or until chicken is tender. Remove chicken from slow cooker and shred (I left the chicken breasts whole.) Return chicken to slow cooker; add broth and cooked noodles. Mix well. Cover and cook on low setting for an additional 30 minutes or until heated through. Sometimes I just throw in some leftover vegetables at this point, if I have any - like peas and/or carrots. Sometimes I add a little thyme, because I like the flavor.