Old Fashioned Homestyle Chicken And Noodles Food

OLD-FASHIONED CHICKEN AND NOODLES

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.

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.

OLD FASHIONED HOMESTYLE CHICKEN AND NOODLES

Steps:

• For the stock, place chicken in a large stockpot and add water to cover. Bring to a boil, skim off foam, and add celery, onion, carrots and salt. Reduce heat and simmer for about 1 hour.
• Remove the chicken and set aside to cool. Once cooled enough to handle, remove the meat tearing into bite sized pieces and discard the bones and skin. Strain but reserve the broth, discarding the vegetables. Return the stock to the pot.
• For the stew, add the chopped onion, carrots and celery to the stock. Bring to a boil. Reduce heat and add the chicken base, pepper, poultry seasoning and thyme. Simmer for 15 minutes.
• Add the mushrooms and noodles. Combine the evaporated milk and cornstarch to make a slurry; stir in. Bring up to a boil, reduce heat and simmer for another 15 minutes.
• Add the shredded chicken to the pot, simmer for another 5 to 10 minutes or until chicken is warmed through, noodles are tender and sauce is thickened.
• Taste and adjust salt as needed.
• May be left on a low simmer to reach desired thickness if stirred occasionally, which is what I usually do.

HOMESTYLE CHICKEN AND NOODLES

Steps:

• Clean chicken and place in a large pot with the peeled onion, 3 of the carrots and 3 pieces of the celery. Cover with water and add bouillon (optional but adds flavor). Cover and bring to a boil. Lower heat and simmer until the chicken is done.
• While the chicken is stewing, prepare the noodles. Place flour in bowl and sprinkle with salt. Make an indentation in the flour. Add the eggs and milk. Mix to form a stiff dough. Knead dough. (It has been kneaded enough when you can brush the ball of dough against your cheek and it feels like a baby's bottom). Allow the dough to sit covered for 20 minutes. Roll the dough on a generously floured board until very thin. Cut in strips.
• When the chicken in done, remove from broth. Set the chicken aside, covered, to cool. Remove and discard all the vegetables. (All of the vitamins have cooked out of the vegetables, they are overcooked and tasteless).
• Bring the broth to a boil. Add the sliced carrots and celery. Slowly add the cut noodles. Include the excess flour with the noodles, it will thicken the broth. Lower the heat and allow to simmer for 20-30 minutes.
• Bone the chicken and cut into pieces. Add the meat to the noodles. Season with pepper.
• Serve chopped broccoli on the side. Add some homemade wheat rolls to the meal and your family will think you have prepared a feast!

OLD-FASHIONED CHICKEN 'N' NOODLES

Steps:

• Rinse chicken and pat dry with paper towels. Combine chicken, onion, celery, garlic, salt, pepper, poultry seasoning and thyme in a 3 1/2 quart slow cooker. Add chicken broth. Cover and cook on low 4 or 5 hours. Or until chicken is tender.
• Remove chicken from slow cooker. Discard skins and bones; cut chicken into bite-sized pieces and set aside.
• Turn control to HIGH. Dissolve cornstarch in cold water. Stir into juices in slow cooker. Cover and cook on HIGH 15 to 20 minutes or until slightly thickenend. Stir in chicken.
• Meanwhile, cook noodles according to package directions and drain. Spoon mixture over cooked noodles. Sprinkle with chopped parsley.

OLD-FASHIONED CHICKEN NOODLE SOUP

Steps:

• Dry chicken thighs with paper towels and season with salt and pepper.
• Heat oil in 12-inch skillet over med-high heat until just smoking.
• Brown chicken thighs well on both sides, 6-8 minutes.
• Transfer to plate, let cool slightly, and discard skin.
• Pour off all but 1 tablespoon fat left in pan.
• Add in carrots, celery, and onions; cook over medium heat until vegetables are softened, 7-10 minutes.
• Stir in garlic, tomato paste, thyme, and red pepper flakes and cook until fragrant, about 30 seconds.
• Stir in 1 cup chicken broth, scraping up any browned bits; transfer to slow cooker.
• Stir remaining 7 cups broth and bay leaves into slow cooker.
• Nestle browned chicken with any accumulated juice into slow cooker.
• Season chicken breast with salt and pepper, wrap in foil packet, and lay on top of soup.
• Cover and cook until chicken is tender, 4-6 hours on LOW.
• Remove foil packet, open it carefully (watch for steam), and transfer chicken breast to cutting board.
• Transfer chicken thighs to cutting board.
• Let all chicken cool slightly, then shred into bite-size pieces, discarding skin and bones.
• Let soup settle for 5 minutes, then remove fat from surface using large spoon.
• Discard bay leaves.
• Cook egg noodles in boiling salted water until tender, then drain.
• Stir cooked noodles, shredded chicken, and peas into soup and let sit until heated through, about 5 minutes.
• Stir in parsley, season with salt and pepper to taste, and serve.

OLD FASHIONED CHICKEN NOODLE SOUP

Steps:

• In a large stock pot place the cleaned whole chicken and fill the pot with GOOD water about 3 inches above the chicken. I also add a Bay leaf. Bring to a boil on high heat and continue boiling for about 1-1 1/2 hours until chicken is completely cooked.
• Remove the chicken and let it cool off and skim the broth for any bones or fat and remove.
• To the broth add the chicken bouillion and then add the vegetables.( I add mushrooms in place of the celery or sometimes just carrots. Use whatever vegetables you like).
• Let the vegetables cook until almost tender.
• While vegetables are cooking remove chicken from the bone and shred and add to the soup.
• When the vegetables have become tender add in the noodles.(I use Grandmas noodles which can be found in the frozen section usually near the frozed bread dough.) Wait for the noodles to completely cook and then the soup is done and ready to eat.
• You can add water anytime during the cooking stage if the water looks like it is boiling down too low. This is one of those recipes that you can make it your own.

CHICKEN & SOUTHERN-STYLE NOODLES

Steps:

• Dice celery, carrots and onion and place in large stock pot.
• Add chicken breast, 6 cups chicken broth and 5 cups water, basil, salt and pepper to taste and 2 TBS butter.
• Bring to a boil then turn to medium to medium high heat and boil for 1 1/2 hour.
• While chicken is boiling make noodles.
• In large mixing bowl add 2 cups flour, parsley, eggs, 2 pinches of salt and 1/2 tsp ground pepper, shortening and stir.
• Once dough starts to form flour both hands and knead. Keep adding additional flour a little at a time until the dough quits sticking to your hands.
• Turn dough onto floured surface and with a floured rolling pin roll to 1/8 inch thickness.
• Using a pizza cutter cut noddles into thin 1 - 1 1/2 inch strips
• Lightly dust with flour.
• Sprinkle with onion powder.
• Cover with paper towels and let dry.
• Take chicken out of pot and let cool then de-bone and shred using two forks to shred
• Add chicken back to pot and bring back to a boil.
• Add the additional chicken broth and water and bring back up to a boil.
• Add noodles one at a time quickly to pot.
• In a small dish mix the cornstarch and cold water and make into a slurry then add to stock pot.
• Stir noodles every couple minutes to keep noodles from sticking to each other and cook for 20-30 minutes.
• Take one noodle out and taste to see if it's done which you can tell by it's firmness and less floury taste.