Chicken Noodle Dinner Recipes

FARMHOUSE CHICKEN AND NOODLES

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.

INCREDIBLY EASY CHICKEN AND 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.

QUICK CHICKEN NOODLES

Steps:

• Heat the oil in a large frying pan, then stir- fry the chicken for about 3 mins, until golden.
• Throw in the garlic and pepper and cook for 2 mins more. next, add the spring onions, beansprouts, noodles, sauce and 5 tbsp water and toss everything together for a final 2 mins cooking. Serve immediately.

CHICKEN AND NOODLES SKILLET

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken and onion in oil 6 to 8 minutes, stirring frequently, until browned and onion is just tender.
• Stir in remaining ingredients except parsley. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Uncover and simmer 5 to 8 minutes longer, stirring occasionally, until noodles are tender. Sprinkle with parsley.

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.

CHICKEN & NOODLES

Steps:

• Cook vegetables, gravy and thyme in skillet on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.
• Add chicken and noodles; cook on medium-low heat 2 min. or until heated through, stirring occasionally.

CHICKEN NOODLE DINNER

Steps:

• In a large skillet, saute chicken in oil for 2 minutes. Add broccoli and carrots; saute for 4-5 minutes or until crisp-tender. Stir in the soup, milk, salt and pepper; heat through. Serve with noodles. Sprinkle with cheese.

CHICKEN RAMEN NOODLE DUMP DINNER

Steps:

• Preheat the oven to 400 degrees F.
• Put the ramen squares in a single layer covering the bottom of a 13-by-9-inch baking dish. Whisk together the cream cheese, milk and the 1 reserved flavor packet from the ramen in a medium bowl. Pour the mixture over the ramen. Scatter the chicken over the sauce and noodles and then scatter the broccoli. Sprinkle with Cheddar, making sure to distribute it evenly across the whole casserole.
• Bake until the noodles are cooked through, the cream sauce is bubbly and the cheese melts, 30 to 35 minutes.

CHICKEN & NOODLES

Steps:

• Wash your hands before beginning. Rinse the chicken breasts under cool water and place in a dutch oven or 5 quart stock pot. Wash your hands again. Add the chicken broth and all the seasonings.
• Stir the seasonings lightly into the broth and bring to a boil. Reduce heat to a simmer and cook about 45 minutes or until chicken starts to separate a bit.
• Remove the chicken breasts to a plate and keep warm. Turn up the heat to HIGH. Pour 16 ounces of noodles into the now boiling broth, cook until done and ready to serve.