Best Grandma Janes Chicken And Noodles Recipes

GRANDMA'S CHICKEN NOODLE SOUP

Grandma's Chicken Noodle Soup image

This is a recipe that was given to me by my grandmother. It is a very savory and tasty soup and I believe that all will like it. If you would like to add even more flavor, try using smoked chicken!!

Provided by CORWYNN DARKHOLME

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 45m

Yield 12

Number Of Ingredients 10

Ingredients

2 ½ cups wide egg noodles
1 teaspoon vegetable oil
12 cups chicken broth
1 ½ tablespoons salt
1 teaspoon poultry seasoning
1 cup chopped celery
1 cup chopped onion
⅓ cup cornstarch
¼ cup water
3 cups diced, cooked chicken meat

Steps:

Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

Nutrition Facts : Calories 146.5 calories, Carbohydrate 11.4 g, Cholesterol 32.9 mg, Fat 3.6 g, Fiber 0.7 g, Protein 15.7 g, SaturatedFat 0.9 g, Sodium 1663.8 mg, Sugar 1.6 g

OLD-FASHIONED CHICKEN AND NOODLES

Old-Fashioned Chicken and Noodles image

This was a Sunday favorite when I was growing up. Sometimes my mother dipped the chicken in seasoned flour after boiling and fried it.

Provided by Roge

Categories Main Dish Recipes Pasta Chicken

Time 1h50m

Yield 8

Number Of Ingredients 12

Ingredients

1 (2 to 3 pound) whole chicken, cut into pieces
4 stalks celery, diced
celery tops
1 carrot, shredded
1 onion, halved - unpeeled
ground black pepper to taste
3 (32 fluid ounce) containers chicken broth
2 eggs, beaten
1 cup warm water
2 tablespoons vegetable oil
1 teaspoon salt
3 cups all-purpose flour

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.

Nutrition Facts : Calories 430 calories, Carbohydrate 40.2 g, Cholesterol 117.1 mg, Fat 16 g, Fiber 1.9 g, Protein 28.2 g, SaturatedFat 3.8 g, Sodium 1991.4 mg, Sugar 3.2 g

GRANDMA JEAN'S CHICKEN AND NOODLES

Gina: Few dishes are as soothing or as comforting as this creamy stew of poached chicken and tender egg noodles. As kids, when any of us were feeling low, we could always count on my mom (these days she's known as Grandma Jean) to have a pot of this soup on the stove. It seemed to me that anytime I had a bowl of it I was instantly cured. I'm not sure if it was the combination of ingredients, or the love my mother put in every pot, but I know that now, when I make it for my family, they feel the same way. Grandma Jean would simmer a whole chicken for hours (Grandma Jean took her time with everything). We, however, who always seem to be pressed for time, have thankfully found a way to create similar flavors with a shortcut (don't tell Grandma!). We poach sliced chicken breasts to juicy perfection in the stock, and then add green peas and lemon juice for a final layer of fresh flavors and color. This one comes with our Neely guarantee: One bowl of this stew and you are on your way to recovery. Thanks, Mom!

Yield serves 6 to 8

Number Of Ingredients 15

Ingredients

3 tablespoons butter
3 large shallots, chopped
2 celery stalks, thinly sliced
4 ounces button mushrooms, thickly sliced
2 carrots, sliced into thin half-moons
Kosher salt
3 tablespoons all-purpose flour
6 cups Chicken Stock (page 28) or canned low-sodium chicken broth
One 10-ounce bag egg noodles
2 tablespoons vegetable oil
4 boneless, skinless chicken-breast halves, sliced diagonally into 1/2-inch strips
1 1/2 cups half and half
One 10-ounce box frozen peas
2 tablespoons chopped fresh flat-leaf parsley or dill
Freshly ground black pepper

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).