FARMHOUSE CHICKEN AND NOODLES
A simple farmhouse classic, these old-fashioned Chicken and Noodles are total comfort food!
Provided by Blair Lonergan
Categories Dinner
Time 2h
Number Of Ingredients 12
Steps:
- Place the chicken breast-side up in a 6-8 quart Dutch oven or other heavy-bottomed pot. Arrange the celery, carrot, onion, bay leaf and thyme around the chicken. Add cool water to just barely cover the chicken. Sprinkle in the salt and pepper.
- Cover the pot and bring to a simmer. Cook for about 1 - 1 ½ hours, or until the chicken is falling apart. Turn off the heat and let it rest in the broth for 30 minutes.
- Remove the chicken from the broth and shred the meat into medium-size pieces. Discard the skin and bones.
- Strain the broth and return to the pot. Discard the vegetables and herbs.
- Return chicken to the pot with the broth. Bring to a simmer; add the noodles. Cook for about 6-8 minutes for wide egg noodles, or until the pasta is al dente (cooked, but still slightly firm). Turn off the heat; stir in lemon juice. Taste and season with additional salt and pepper, if necessary.
Nutrition Facts : ServingSize 2 cups, Calories 300 kcal, Carbohydrate 43 g, Protein 21 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 39 mg, Sodium 1351 mg, Fiber 2 g, Sugar 2 g
OLD FASHIONED CHICKEN AND WAFFLES
This Old Fashioned Chicken and Noodles recipe is a comfort food classic. It's chock-full of egg noodles, tender chicken, veggies, and a creamy sauce.
Provided by Jillian
Categories Main Course
Time 3h20m
Number Of Ingredients 10
Steps:
- Clean and wash chicken and place in a very large pot with onion, celery, carrots, parsley, 1 teaspoon salt, and ½ teaspoon pepper. Cover with water and place the lid on top.
- Bring the mixture to a boil, and allow to boil for about 30 minutes. Then, turn the temperature to low and cook for 2 ½ - 3 hours or until the chicken is cooked and tender.
- Drain the chicken and vegetables from the pot, save the cooking liquid!
- Add the cooking liquid back to the pot along with 2 cups of store-bought stock. Cook the noodles as per the package instructions. Drain the noodles when done, reserving the cooking liquid.
- While the noodles are cooking, debone the chicken and cut it into small bite-size pieces.
- Add the drained noodles back to the pot. Stir in condensed soup and milk to the noodles.
- Stir in the chicken pieces and cooked vegetables. Add some of the reserved cooking liquid if the mixture is too dry. Season to taste with salt and pepper. Serve.
Nutrition Facts : Calories 730 kcal, Carbohydrate 69 g, Protein 43 g, Fat 31 g, SaturatedFat 9 g, Cholesterol 183 mg, Sodium 637 mg, Fiber 4 g, Sugar 8 g, ServingSize 2 cups
CHICKEN & EGG NOODLE CASSEROLE
A friend and her family went through a really difficult time, and I felt so awful for them. Bringing over this chicken noodle casserole was the one thing I could think of to help them out in a tiny way and let them know I was thinking of them. -Lin Krankel, Oxford, Michigan
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Cook noodles according to package directions for al dente; drain., In a large bowl, whisk soup, sour cream, milk, salt and pepper until blended. Stir in chicken and noodles. Transfer to a greased 13x9-in. baking dish. In a small bowl, mix crushed crackers and butter; sprinkle over top. Bake until bubbly, 30-35 minutes.
Nutrition Facts : Calories 446 calories, Fat 22g fat (10g saturated fat), Cholesterol 107mg cholesterol, Sodium 820mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.
GRANDPA'S CHICKEN AND EGG NOODLES
YUMMYY!!!! Homemade Egg Noodle/Dumplings with Chicken. Grandpa used to make them for the family...great memories and great noodles!
Provided by Chef Higgins
Categories Whole Chicken
Time 1h
Yield 1 pot, 8 serving(s)
Number Of Ingredients 11
Steps:
- 1. Put whole chicken into a large pot with water so 1/2 chicken is
- submerged and bring to a boil.
- 2. Make noodles while chicken is cooking. (Directions below).
- 3. When chicken is completly cooked (no pink), take it out of the pan and rip all the white meat off the chicken and put it back in the broth.
- 4. Put the broth back on the burner add in about 1 or 2 shakes of the Ground Marjoram, Ground Sage, Tyme Leaves poultry Seasoning, and a little bit of Sweet Basil.
- 5. Add the 2 Chicken Bouillion Cubes and 3 teaspoons of salt to the broth, mix periodically.
- 6. Finish noodles below -- and add to the broth, unrolling each one first.
- 7. When all noodle are in the pot, simmer for 10 minutes, serve and enjoy!
- Noodles:.
- 1. While chicken is cooking, make the Noodles.
- 2. Put 3 cups of flour into a large bowl.
- 3. Make a well in the flour and add 6 eggs, a 'shake' of marjoram, sage, thyme, poultry seasoning, and 2 t of salt to the flour and stir.
- 4. Pour and spread 1 1/2 cups of flour onto the counter.
- 5. Put 1/ 2 of noodle batter onto the flour (will be very runny -- put some flour on top before attempting to roll) and roll with a rolling pin until desired noodle thickness.
- 6. Roll up batter into a long roll, slicing the roll into 1 1/2 swirls.
- 7. When broth is done, add noodles by unrolling each one into the chicken and broth pot.
- 8. Repeat steps 4-7 with other 1/2 of batter.
- 9. Let pot simmer for 10 minutes -- serve and enjoy!
Nutrition Facts : Calories 762.9, Fat 31.3, SaturatedFat 8.9, Cholesterol 280.7, Sodium 1808, Carbohydrate 72.7, Fiber 2.9, Sugar 0.8, Protein 43.3
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