Best Downhome Chicken And Slicky Noodles Recipes

Down-Home Chicken & Noodles image

Provided by 911spatcher

Time 6h40m

Yield 6 serving(s)

Number Of Ingredients 5

1 lb boneless skinless chicken breast
2 (10 3/4 ounce) cans cream of chicken soup
1 (14 1/2 ounce) can chicken broth
16 ounces wide egg noodles, cooked
salt and pepper

Steps:

Place chicken in the slow cooker; sprinkle with salt and pepper.Top with both cans of soup. Cover and cook on low for 6 hours or until the chicken falls apart. Remove chicken from slow cooker and shred. Return chicken to the slow cooker, add the broth and the noodles. Mix well. Cover and cook on low setting for an additional 30 min or untill heated through.

Nutrition Facts : Calories 481.3, Fat 11.6, SaturatedFat 3.2, Cholesterol 120.4, Sodium 1042.5, Carbohydrate 61.7, Fiber 2.5, Sugar 2.2, Protein 30.7

Down Home Chicken and Noodles Recipe - (4.3/5) image

Provided by Addie

Number Of Ingredients 5

1 pound boneless, skinless chicken breasts
Salt and pepper to taste
2 10-3/4-oz. cans cream of chicken soup
14-1/2-oz. can chicken broth
16-oz. package wide egg noodles, cooked

Steps:

Place chicken in a slow cooker; sprinkle with salt and pepper. Top with both cans of soup. Cover and cook on low setting for 6 hours or until chicken is tender. Remove chicken from slow cooker and shred (I left the chicken breasts whole.) Return chicken to slow cooker; add broth and cooked noodles. Mix well. Cover and cook on low setting for an additional 30 minutes or until heated through. Sometimes I just throw in some leftover vegetables at this point, if I have any - like peas and/or carrots. Sometimes I add a little thyme, because I like the flavor.

Downhome Chicken and Slicky Noodles image

Provided by Donna Bardocz

Categories Chicken

Time 1h40m

Number Of Ingredients 11

1 (3 to 4 lb) broiler-fryer chicken
2 stalks of celery, finely chopped
1 large sweet onion, finely chopped
2 qt --plus 1/4 cup water
1 tsp -- plus 1/2 teaspoon salt
2 c unbleached all-purpose flour
3 tsp baking powder
1/4 c shortening
1/4 c cold water
1/2 stick (1/4 cup) of butter, melted
2 tsp freshly ground black peppercorns

Steps:

1. In large stock pot, stew chicken in 2 quarts of water, adding two stalks of celery and the chopped onion along with a teaspoon of salt to the water for flavor. Cook for about an hour, until the chicken is falling off the bone. Remove the chicken from the pot to cool and save the stock. After the chicken has cooled, remove and discard bones, fat and skin. Cut chicken into bite sized pieces.
2. Combine flour, baking powder, and remaining 1/2 teaspoon of salt in a mixing bowl. Cut the shortening into the flour using a fork or pastry blender until the mixture forms coarse crumbs. Add the remaining 1/4 cup of cold water, a little at a time, working from the center, using your hands to work the mixture into dough. Roll the dough out on a solid surface, about 1/8" thick and cut into strips, 1" to 2" long.
3. Over medium-high heat, bring the chicken broth back to a slow boil. Do not boil rapidly. With floured hands drop the strips of dough into the slowly boiling broth. Gently stir the broth after adding several pieces of dough. Repeat until all the slicky noodles have been used and stir very gently.
4. Add the chicken, the butter and the pepper to the dumplings and continue to stir gently. Turn heat to low simmering for about 10 minutes.
5. Enjoy this down-home Southern treat!