Best Aunt Jeans Chicken And Noodles Recipes

MAMA JEAN'S CHICKEN NOODLE SOUP

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.

JEAN'S HOMEMADE CHICKEN NOODLE SOUP

Steps:

• In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger.
• Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.

GRANDMA'S EASY CHICKEN AND NOODLES

Steps:

• 1. Cook chicken meat in water with vegetables, bouillon, and seasonings. When meat is done remove it from pot. Allow to cool and cut in bite sized pieces.
• 2. Return meat to pot and add noodles. Bring heat back up to a simmer, cover, and cook until noodles are done. Your dish should not be soupy but thick. If need be thicken the juices with a bit of Wondra flour stirred in. Adjust seasonings.
• 3. This dish is usually served over mashed potatoes in Northern Indiana.

GRANDMA JEAN'S CHICKEN AND NOODLES

Steps:

• Melt the butter in a large pot over medium-high heat. When the butter begins to bubble, add the shallots, celery, mushrooms, carrots, and a pinch of salt, and cook until the vegetables are starting to soften, about 5 minutes. Add the flour, and cook, stirring frequently, until the vegetables are coated, about 2 minutes. Gradually stir in the chicken stock. Bring the soup to a simmer, stirring frequently, and cook until the vegetables are tender and the soup has thickened slightly, about 15 minutes.
• Meanwhile, bring a large pot of water to a boil. Generously salt the water, and cook the egg noodles until they are just tender, about 7 minutes (this will vary from brand to brand, so check the bag for an accurate cooking time). Drain the noodles in a colander, transfer them to a bowl, toss them with the vegetable oil to prevent sticking, and set them aside.
• Add the chicken slices to the soup pot, and simmer until the chicken is cooked through, 4 to 5 minutes. Add the half-and-half. Stir in the reserved noodles, the peas, and the parsley or dill, and simmer for another 5 minutes, until heated through. Season with salt and plenty of black pepper.
• This soup can be prepared a day in advance (just allow the dish to cool slightly after cooking, then cover and refrigerate).

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.