FARMHOUSE CHICKEN AND NOODLES
A simple farmhouse classic, these old-fashioned Chicken and Noodles are total comfort food!
Provided by Blair Lonergan
Categories Dinner
Time 2h
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 2 cups, Calories 300 kcal, Carbohydrate 43 g, Protein 21 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 39 mg, Sodium 1351 mg, Fiber 2 g, Sugar 2 g
OLD FASHIONED CHICKEN AND WAFFLES
This Old Fashioned Chicken and Noodles recipe is a comfort food classic. It's chock-full of egg noodles, tender chicken, veggies, and a creamy sauce.
Provided by Jillian
Categories Main Course
Time 3h20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 730 kcal, Carbohydrate 69 g, Protein 43 g, Fat 31 g, SaturatedFat 9 g, Cholesterol 183 mg, Sodium 637 mg, Fiber 4 g, Sugar 8 g, ServingSize 2 cups
HEARTY CHICKEN AND NOODLES
An easy, filling family dinner, these Hearty Chicken and Noodles have tasty ingredients and are 100% comforting!
Provided by Brandie @ The Country Cook
Categories Main Course Soup
Time 1h30m
Number Of Ingredients 15
Steps:
- In a large pot over medium high heat, cook carrots with 1 ½ cup broth, 1 bay leaf, salt, pepper, and dried or fresh thyme until carrots are tender.
- Add into the pot the remaining chicken broth, celery, onion and garlic and let come to a boil.
- Next add the dry wide noodles to the pot and cook for 5 minutes uncovered.
- Then after 5 minutes stir in 1 cup of milk and the frozen peas.
- In a separate pan mix the remaining milk with the all purpose flour over medium heat and slowly whisk the milk and flour together to remove the lumps. Do this for about 3-4 minutes. This is going to be used to thicken the chicken and noodles.
- Add this milk and flour mixture to the pot with the noodles, vegetables and broth.
- Finally add the cooked shredded chicken and let the soup simmer until thickened.
- Remove from heat and serve hot topped with fresh chopped parsley (optional).
Nutrition Facts : Calories 521 kcal, Carbohydrate 73 g, Protein 34 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 122 mg, Sodium 874 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 5 g, ServingSize 1 serving
GRANDMA'S CHICKEN CASSEROLE
From Grandma Smith. From this recipe, I make one large casserole and one 8-inch round casserole. I think the recipe could be halved easily, but when making for myself, I freeze one casserole for later use. Freezes well.
Provided by kellyclark82
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place chicken breasts in a large pot; cover with water. Season with salt and pepper and bring to a boil; reduce heat, cover, and simmer until chicken is no longer pink in the center, about 15 minutes. Drain and let cool, 5 to 10 minutes. Chop into small pieces.
- Mix chicken, canned vegetables, chicken soup, sour cream, water chestnuts, onion, and Cheddar cheese in a large bowl. Pour into a large baking dish. Sprinkle crushed crackers over the top and dot with butter.
- Bake in the preheated oven until the filling starts to bubble and the topping browns, about 30 minutes.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 22.1 g, Cholesterol 79.6 mg, Fat 19.5 g, Fiber 4.2 g, Protein 24.8 g, SaturatedFat 8.9 g, Sodium 839 mg, Sugar 2.3 g
MAMA JEAN'S CHICKEN NOODLE SOUP
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a large Dutch oven over medium heat and add the olive oil. Add the onion, celery and carrots and saute until soft, about 4 minutes. Season with salt and pepper, to taste. Stir in the chopped garlic and saute until fragrant, 1 minute more. Whisk in the flour and stir frequently until it coats the vegetables and makes a paste. Cook until it reaches a pale blonde color, about 2 minutes. Gradually whisk in the chicken stock, making sure there are no lumps. Add the bay leaf, hot sauce, and Worcestershire and season with salt and pepper, to taste. Let the soup simmer for 15 minutes to thicken and develop the flavors.
- Reduce the heat and add the chicken and the noodles. Do not boil the chicken or it will become tough. Add the peas and the dill and simmer gently for 10 more minutes.
- Taste for seasoning and add more salt and pepper, if needed. Ladle the soup into serving bowls and serve.
GRANDMA'S CHICKEN AND NOODLES
Make and share this Grandma's Chicken and Noodles recipe from Food.com.
Provided by Elijah Jane
Categories German
Time 1h10m
Yield 6-15 serving(s)
Number Of Ingredients 3
Steps:
- Use German/Amish-style egg noodles for best results.
- Boil chicken until the meat falls off the bone.
- Debone and cut it up into tiny pieces.
- Put mean back into water, boiling, and add the egg noodles.
- Add salt and pepper to taste.
- Boil until noodles grown in size and are soft, and all water is absorbed or boiled off.
Nutrition Facts : Calories 578.2, Fat 36.4, SaturatedFat 10.4, Cholesterol 183.8, Sodium 161.5, Carbohydrate 18.1, Fiber 0.8, Sugar 0.5, Protein 41.8
GRANDMA MYRTLE'S CHICKEN AND NOODLES
Everyone in my mom's family makes this for gatherings--definitely a family favorite. It's quite good when served on a heap of fresh mashed potatoes and is often even better the day after it was made.
Provided by sarah.gehring
Categories Stew
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook 1 chicken in pot with water nearly covering chicken, 1 stalk of celery, and salt and pepper (to taste). Simmer slowly until chicken is tender.
- Remove meat from bones and cut into bite sized pieces.
- Add water to strained broth until desired amount is reached. If wanted, add 1 teaspoons instant chicken boullion or oleo.
- To make the noodles, combine 2 beaten eggs, 1 teaspoon salt, 1/4 cup milk, and then add 2 cups flour. (May also add extra egg yolk for color.) Roll thin; let stand for 20 minutes. Roll up loosely and slice. Spread out and let dry.
- Add chicken pieces to broth.
- Drop noodles into boiling broth and cook uncovered for about 10 minutes.
- If desired, cook chopped onions and carrots in butter or margarine and add them to the mix.
Nutrition Facts : Calories 513.3, Fat 25.5, SaturatedFat 7.4, Cholesterol 186.9, Sodium 529.4, Carbohydrate 32.6, Fiber 1.2, Sugar 0.4, Protein 35.3
GRANDMA'S HOMEMADE CHICKEN NOODLES
This is an inexpensive meal for the whole family. Nice thick, homemade egg noodles in a chicken broth. My grandmother and mother both made this all the time when I was growing up and it was a household favorite.
Provided by George Cooks
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- The chicken can be whole pieces or bite sized whatever you prefer. I like to cut chicken breast into bite sized pieces.
- In a large soup pot boil chicken in water or chicken broth. Add garlic, salt and pepper to taste.
- While chicken is boiling combine flour, salt and eggs into a large mixing bowl. Start with a 1/4 cup of milk and add more milk or flour to get a pie crust type consistency.
- Roll out dough on a floured surface as thin as you like remembering that the noodles will probably double in thickness when cooking (Thinner the better in my mind). Cut the noodles with a pizza or noodle cutter. I typically cut them into 1/2 inch by 5 inch pieces.
- If the chicken is finished cooking then add the noodles into the boiling broth and cook until done. (If they are not finished you will see a white center, the noodles turn yellow when cooked) Takes about 5 minutes to cook at the thickness that I roll the noodles.
- Add the worcestershire sauce and butter.
- Serve in a bowl or plate depending on if you want lots of broth or not and I recommend sprinkling parmesean cheese over the top when finished.
Nutrition Facts : Calories 550.5, Fat 17.4, SaturatedFat 7.2, Cholesterol 254.8, Sodium 449, Carbohydrate 72.9, Fiber 2.5, Sugar 0.8, Protein 22.9
GRANDMA'S FAVORITE CHICKEN
My Grandma used to make this chicken and it was my mom's favorite. It is very easy, quick, flexible, and delicious. You may add as many different veggies and any amount you want. The broth made from this is great to dip bread and butter; my brother loves to have it as soup. Yum!!!
Provided by Melissa
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 1h35m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the chicken legs in a 9x13 inch baking dish. Arrange potatoes, carrots, garlic, and squash around the chicken. Top with onion slices. Season with parsley, garlic powder, salt, and pepper. Place 1/2 tablespoon butter on each chicken leg. Pour water into pan to a level of about 1/2 inch.
- Cover pan with foil and cook 1 hour in the preheated oven. Remove foil and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear.
Nutrition Facts : Calories 520 calories, Carbohydrate 47.5 g, Cholesterol 118.2 mg, Fat 21.2 g, Fiber 7.3 g, Protein 34.9 g, SaturatedFat 7.9 g, Sodium 198.1 mg, Sugar 4.1 g
GRANDMA JILES CHICKEN NOODLES
Steps:
- Cut up chicken, place in pot, cover with water. Add salt and onion. Cook until it boils, turn down and simmer until tender (about an hour). Remove chicken and leave a little water on it.
- Beat eggs with fork, add salt and flour a little at a time until you can't stir it.
- Throw dough out on floured board. Knead. Roll to 1/8" thick. Cut long thin strips.
- Make sure chicken soup is boiling then add noodles - one at a time (so they don't stick). Add all noodles and keep barely boiling for about an hour. Remove bones from chicken. When noodles are finished, add deboned chicken to soup and serve.
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
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