Best Chicken Noodle Pilaf Recipes

CHICKEN RICE PILAF

Steps:

• Add the butter and olive oil to a large skillet or Dutch oven, and heat over medium heat. Once the butter has melted, add the onion and cook for about 3 minutes until the onion softens and has become translucent.
• Add the carrots and celery, season with half the salt and pepper, stir then cook for 3 more minutes, until the celery and carrots soften a bit.
• Add the chopped chicken, season with remaining salt and pepper and cook for about 5 minutes until the chicken is no longer pink.
• Add the rice, chicken broth and stir. Add the bay leaves and half and half; stir. Bring to a boil, turn down the heat to a simmer and cover the skillet or pot. Cook for 20 minutes, stirring occasionally, until the rice is cooked.
• Stir in the peas and cook for 2 more minutes or until the peas are cooked. Garnish with parsley and more pepper.
• Serve warm sprinkled with Parmesan cheese if preferred.

QUICK AND EASY CHICKEN NOODLE SOUP

Steps:

• In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

RICE-PASTA PILAF

Steps:

• Toast 1/2 cup broken spaghetti in a pot over medium-high heat with 2 tablespoons butter. Stir in 1 cup rice; add 2 cups chicken broth, 1 cup water, 2 garlic cloves and 1 teaspoon salt. Boil 3 minutes, then stir, cover and simmer 15 minutes. Let sit 5 minutes; fluff with a fork and smash the garlic. Stir in some butter and cilantro.

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

ONE-POT CHICKEN PILAF

Steps:

• Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
• Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.

HERBED RICE PILAF

Steps:

• In a large skillet, cook the rice, celery and onion in butter, stirring constantly, until rice is browned. Stir in the next 5 ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Sprinkle with parsley; stir in pimientos if desired. , Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.

ARMENIAN RICE PILAF

Steps:

• Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
• Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.

CHICKEN NOODLE PILAF

Steps:

• In a large pan, sauté onion and rice until rice turns a light golden brown.
• Add remaining ingredients.
• Bring to a boil. Reduce heat, cover and simmer 15 minutes.
• Remove from heat and let stand, covered, about 10 minutes.

RICE AND NOODLE PILAF

Steps:

• Heat a large skillet over medium-high heat, add 2 tablespoons of the butter, and as soon as the butter melts, add the onion. Cook, stirring constantly, until the onion is translucent, 2 to 3 minutes. Add the noodles, lower the heat to medium, and cook, stirring constantly, until the noodles are golden brown and the mixture gives off a nutty aroma, 5 to 8 minutes.
• Add the rice, stir to combine, and add the remaining tablespoon of butter.
• Stir in the chicken broth and salt. Raise the heat to high and bring to a full rolling boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice and vermicelli have absorbed all the liquid. Fluff with a fork and serve.

CHICKEN NOODLE PILAF RECIPE - (4.5/5)

Steps:

• In large skillet, brown chicken in margarine. Remove chicken; stir in water, rice and soup mix. Add chicken; cover and simmer 30 to 35 minutes or until tender. Refrigerate leftovers.