Best Easy Chicken And Noodles Recipe Recipe For Chicken

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INCREDIBLY EASY CHICKEN AND NOODLES



Incredibly Easy Chicken and Noodles image

My aunt gave me this recipe. She is known for her chicken and noodles, and everyone thinks she makes them from scratch. This recipe is very easy and fast.

Provided by Tammy Christie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 40m

Yield 6

Number Of Ingredients 8

1 (26 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
3 (14.5 ounce) cans chicken broth
2 cups diced, cooked chicken breast meat
2 teaspoons onion powder
1 teaspoon seasoning salt
½ teaspoon garlic powder
2 (9 ounce) packages frozen egg noodles

Steps:

  • In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.

Nutrition Facts : Calories 504 calories, Carbohydrate 54.8 g, Cholesterol 98.7 mg, Fat 19.6 g, Fiber 1.3 g, Protein 27.4 g, SaturatedFat 4.9 g, Sodium 2355.6 mg, Sugar 5.1 g

EASY CHICKEN AND NOODLES



Easy Chicken and Noodles image

In Lancaster, Ohio, Shirley Heston can prepare this stovetop supper in mere minutes. Canned soup makes the sauce a snap to throw together while the noodles boil. It's comforting and inexpensive, too, at $1.22 per serving.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup milk
1/3 cup grated Parmesan cheese
1/8 teaspoon pepper
3 cups cooked wide egg noodles
2 cups cubed cooked chicken

Steps:

  • In a large saucepan, combine the soup, milk, Parmesan cheese and pepper. Stir in the noodles and chicken; heat through.

Nutrition Facts : Calories 368 calories, Fat 14g fat (5g saturated fat), Cholesterol 107mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 30g protein.

MOM'S EASY CHICKEN & HOMEMADE NOODLES



Mom's Easy Chicken & Homemade Noodles image

I was browsing chicken & noodle recipes on Zaar, but there aren't many with homemade noodles & IMHO that's the best part. I am posting the current evolution of my mother's (my grandmother's) recipe before I start to forget it. The flour amounts are not specific because it's always different. I just add more as needed to keep the dough workable. Sometimes I use cans of herbed chicken broth or substitute seasoned salt for the regular salt. This is a recipe from memory & I am constantly making little changes to it, but it's always satisfying at the table. Comfort food at it's best. Simple, filling & especially good on a cold winter day. Don't let the length of instructions intimidate. This is very easy, I'm just very detailed. I hope you will give it a try.

Provided by Tinkerbell

Categories     Chicken Breast

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
4 cups water
1 teaspoon salt
2 1/2-4 cups flour
3 eggs
4 -5 tablespoons milk
salt & pepper
2 (14 1/2 ounce) cans chicken broth
1 (10 3/4 ounce) can cream of chicken soup (or vary flavor by using cream of celery, onion, or mushroom soup in place of the chicken)
10 3/4 ounces water (optional, if needed)
4 -6 cups mashed potatoes (optional, for serving)

Steps:

  • In large stock pot, combine chicken, salt & water. Bring to a boil, reduce heat, cover & simmer til chicken is fully cooked.
  • While chicken cooks, combine eggs & salt in mixing bowl (I use a stand mixer with dough hook attachment, but it can be mixed by hand with a fork) & beat eggs slightly. Gradually add flour & milk to eggs & continue mixing until the flour is incorporated & dough is no longer sticky to the touch. Slightly more or less flour may be necessary, depending on the size of your eggs.
  • When dough is ready, form into a ball & turn out onto a well floured surface. Knead by hand a few times, adding more flour if it gets sticky again. Pat into a round & then roll out into a large rectangle about 12x15 or so & 1/4 inch thick. Be sure to flip dough often, keeping it well floured so it doesn't stick.
  • Starting at a short end, use a pizza cutter to cut the dough into 1/4 inch wide (or smaller)strips. (To do the cutting with a sharp knife: flour the top of your rectangle, roll up jelly roll style & slice into 1/8 inch spirals.) When all strips are cut, unroll if needed & toss them with enough flour to keep them from sticking together. Spread noodles out in a single layer on your rolling surface & leave to dry a bit while you are finishing the chicken.
  • When chicken is cooked, remove to a cutting board, (discarding the water it was cooked in) & use two forks to shred it into bite-sized lengths.
  • Add the chicken broth to the stock pot & bring broth & water to a boil.
  • Add noodles & whatever flour is with them to the boiling pot.
  • Add the shredded chicken & stir gently. Reduce heat to low to medium-low and simmer, uncovered, for about 10 minutes.
  • Add the cream of chicken soup & stir well. If this makes the mixture too thick, add enough of the optional water to make your desired consistency. we like it a bit stew-like, but still thin enough to look like gravy on mashed potatoes.
  • Simmer all for another 15-20 minutes, stirring occasionally, or until noodles are tender. Timing really depends on how thick your noodles are cut. We like them a little on the thick side. Serve over mashed potatoes.

CHICKEN NOODLE SOUP RECIPE



Chicken Noodle Soup Recipe image

Literally the BEST chicken noodle soup, this has thick chicken chunks, sliced carrots, and celery, wide noodles. It soaks in a smooth chicken broth filled with flavorful seasonings and cooked to perfection. It's the perfect warm and comforting soup for the winter!

Provided by Alyssa Rivers

Categories     Dinner     Main Course     Side Dish     Soup

Time 25m

Number Of Ingredients 11

2 tablespoons olive oil
4 large carrots (sliced)
4 celery stalks (sliced)
1 small onion (diced)
3 garlic cloves (minced)
2 Tablespoons fresh thyme (stems removed)
salt and pepper
10 cups chicken broth
12 ounce wide egg noodles
2 cups shredded chicken
2 Tablespoons fresh parsley

Steps:

  • In a large pot over medium-high heat, add the olive oil, carrots, celery, and onion. Sauté until tender 4-5 minutes. Add the garlic, fresh thyme, salt, and pepper, and sauté for 1 minute more.
  • Pour in the chicken broth and egg noodles and bring to a boil on high heat. Reduce to a simmer and let the noodles cook until al dente for about 10 minutes.
  • Add in the chicken, and fresh parsley right before serving and continue to simmer until the chicken is heated throughout. Salt and pepper added to taste.

Nutrition Facts : Calories 290 kcal, Carbohydrate 37 g, Protein 17 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 1134 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

CHICKEN NOODLES RECIPE



Chicken Noodles Recipe image

Chinese style Chicken noodles are a delicious meal made with noodles of choice, chicken, veggies and sauce.

Provided by Swasthi

Categories     Main

Time 35m

Number Of Ingredients 20

200 grams chicken ((boneless))
¼ tsp pepper powder
1/8 tsp salt ((or as needed))
1 tsp soya sauce ((naturally brewed or organic))
½ to 1 tsp five spice (or garam masala powder)
150 grams Noodles ((or 2 packs))
1 tsp oil ((optional))
salt ( if needed (optional))
1 to 2 tsp oil ((to coat))
2 tbsp oil ((sesame oil or use any))
2 cloves garlic ((chopped finely))
2 tbsps spring onion (( whites chopped))
¼ cup bell pepper (( or capsicum julienned))
¼ cup carrots ( julienne)
¼ cup cabbage ( (optional))
¼ cup spring onion ((greens))
1 ½ tbsp chilli sauce ((or use any))
1 tbsp water ((to mix with sauce))
1 tbsp soya sauce
salt (if needed)

Steps:

  • Marinate chicken with pepper, salt , soya sauce and spice powder or garam masala. Cover and set aside until the noodles are boiled.
  • Bring 2 to 2 1/2 liters of water to a boil in a large pot.
  • Add noodles to the boiling water. Please follow the instructions on the noodles pack for timings. If the instructions insist, then add 1 tsp oil and salt to the boiling water.
  • Meanwhile wash and cut all the veggies. Set these aside.
  • When the noodles are cooked to al dente, drain them to a colander. Do not overcook them as they turn sticky and mushy.
  • Immediately add 1 tsp to tbsp oil and smear it well to the noodles. Set these aside.

Nutrition Facts : Calories 430 kcal, Carbohydrate 10 g, Protein 20 g, Fat 33 g, SaturatedFat 5 g, Cholesterol 75 mg, Sodium 1011 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

CHICKEN NOODLE CASSEROLE RECIPE



Chicken noodle casserole recipe image

Chicken noodle casserole recipe is easy and the best comfort food. Creamy chicken and noodles with cheese make this a casserole everyone will go crazy over.

Provided by Eating on a Dime

Categories     Main Course

Time 45m

Number Of Ingredients 9

12 ounces egg noodles uncooked
3 cups chopped cooked chicken
(2) 10 ounce cans cream of chicken soup
1 cup milk
2 cup shredded cheddar cheese
2 cups frozen peas and carrots or frozen mixed vegetables
1 teaspoon minced garlic
½ teaspoon pepper
2 tablespoons chopped parsley to top

Steps:

  • Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
  • Cook the egg noodles according to package directions.
  • In a large bowl, combine the noodles, chicken, soup, milk, cheese, peas and carrots, and seasonings.
  • Place the noodle mixture in the prepared dish and cover with foil. Bake for 30 minutes or until heated through. Sprinkle with parsley and serve.

Nutrition Facts : Calories 627 kcal, Carbohydrate 55 g, Protein 33 g, Fat 31 g, SaturatedFat 13 g, Cholesterol 141 mg, Sodium 1003 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

EASY CHICKEN & NOODLES -- THE BEST



Easy Chicken & Noodles -- the Best image

I found this recipe online this winter and it was an instant hit with everyone who has tried it. Tastes like it's a lot of work. Flavorful, and great use of cooked chicken or turkey. I tend to overcook chicken, so when it's too dry, I make this!

Provided by AngieME

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 (26 ounce) can condensed cream of chicken soup, soup*
1 (10 3/4 ounce) can condensed cream of mushroom soup, soup*
3 (14 1/2 ounce) cans chicken broth
2 cups diced cooked chicken breasts
2 teaspoons onion powder
1 teaspoon seasoning salt (Lawry's)
1/2 teaspoon garlic powder
2 (9 ounce) packages frozen egg noodles

Steps:

  • In a large pot, mix all ingredients except the noodles. Bring soup mixture to a boil, and then stir in noodles. Reduce to low heat and simmer for 20-30 minutes, until noodles are ready. Serve as is, over mashed potatoes, or with bread & butter.
  • (*TIP: If you would like to make a healthier, cheaper, and less salty version, make your own condensed cream of chicken and mushroom soup by doubling "Homemade Condensed Cream of Chicken or Mushroom or Celery Soup Recipe #397758").

ONE POT CHICKEN AND NOODLES RECIPE



One Pot Chicken and Noodles Recipe image

Provided by Becky Hardin

Categories     Main Course

Time 1h30m

Number Of Ingredients 15

3 cups shredded chicken (cooked (rotisserie))
2 ⅓ cups chicken broth (divided)
2 cups carrots (diced)
1 bay leaf
1 fresh sprig thyme (or 1 teaspoon dried thyme)
1 teaspoon salt
1 teaspoon pepper
1 cup celery (diced)
1 cup onion (diced)
2 tablespoon garlic (minced)
1 pound dry wide noodles
2 cups milk (divided)
3 tablespoons all purpose flour
1 cup peas (frozen)
2 tablespoon fresh parsley

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 and make a roux by heating and slowly mixing the milk and flour. Be sure to cook off the white flour taste.
  • Next 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.

Nutrition Facts : Calories 531 kcal, Carbohydrate 73 g, Protein 34 g, Fat 11 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 124 mg, Sodium 872 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 5 g, ServingSize 1 serving

QUICK AND EASY CHICKEN NOODLE SOUP



Quick and Easy Chicken Noodle Soup image

When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.

Provided by MARYVM

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

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
½ pound chopped cooked chicken breast
1 ½ cups egg noodles
1 cup sliced carrots
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste

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.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g

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