Best Country Style Chicken And Noodles Recipes

HEARTY CHICKEN AND NOODLES

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).

COUNTRY FRENCH CHICKEN WITH HERB AND BUTTER NOODLES

Steps:

• In large skillet over medium high heat, warm the olive oil.
• Season the chicken, brown it in the oil for 2-3 minutes on each side, and remove to a plate.
• Return pan to stove and reduce heat to medium.
• Add butter to the pan and saute the shallots, carrots and mushrooms.
• Saute for 3-5 minutes until mushrooms darken and carrot bits are fork tender.
• Add tarragon and parsley and stir.
• Add wine and reduce liquid for 1-2 minutes.
• Add tomatoes to the sauce and stir to combine.
• Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
• Serve chicken with herb and butter noodles and sugar snap peas, if desired.
• To make noodles, toss the cooked noodles with butter bits and herbs in a bowl until butter melts, about 1 minute.
• Season noodles with salt and pepper.

COUNTRY STYLE CHICKEN AND NOODLES

Steps:

• 1. Cook noodles according to package directions.
• 2. Meanwhile, in a deep skillet, heat olive oil and saute chicken until cooked. Remove from pan, set aside. (Skip this step if using pulled rotisserie chicken)
• 3. Return pan to stove and heat butter in pan, blend in flour with a wire whisk until smooth. Add broth and milk, stirring constantly until thickened. Add salt & pepper.
• 4. Add mushrooms, noodles and chicken to sauce, stir until well combined and warmed through.
• 5. Plate and top with Parmesan cheese and fresh chopped parsley.

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.

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.