Chicken Noodles Recipes

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CHICKEN AND NOODLES



Chicken and Noodles image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 12

One 2- to 3-pound chicken fryer, cut up
2 carrots, diced
2 celery stalks, diced
1/2 medium onion, diced
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
16 ounces frozen home-style egg noodles (such as Reames)
3 tablespoons all-purpose flour
Splash of half-and-half, optional
2 teaspoons finely minced fresh parsley

Steps:

  • Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the pot. Set the chicken aside to cool briefly.
  • Shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
  • Add the shredded chicken, carrots, celery and onions to the pot. Then add the salt, pepper, thyme and turmeric. Bring the mixture to a gentle boil, and then reduce the heat and simmer for 10 minutes. Stir in the noodles; no need to thaw them first!
  • Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the splash of half and half (if you're into that kind of thing) and the minced parsley into the pot. Simmer until the noodles are tender, about 15 minutes, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home.

Nutrition Facts : Calories 315 calorie, Fat 7 grams, SaturatedFat 1.5 grams, Cholesterol 104 milligrams, Sodium 555 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 31 grams, Sugar 3 grams

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

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

CLASSIC CHICKEN NOODLE SOUP RECIPE BY TASTY



Classic Chicken Noodle Soup Recipe by Tasty image

Here's what you need: olive oil, large onion, large carrots, celery, kosher salt, black pepper, garlic, chicken broth, egg noodles, shredded chicken breast, fresh parsley, parmesan cheese

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

¼ cup olive oil
1 large onion, chopped
3 large carrots, sliced
4 stalks celery, chopped
kosher salt, to taste
black pepper, to taste
3 cloves garlic, chopped
8 cups chicken broth
8 oz egg noodles
4 cups shredded chicken breast
½ cup fresh parsley, chopped
parmesan cheese, shredded, to taste

Steps:

  • Heat the olive oil until shimmering over medium heat in a large soup pot. Add the onion, carrots, celery, and 1 teaspoon each salt and pepper. Cooking, stirring frequently, until the vegetables are very soft, about 15 minutes.
  • Add the garlic and cook until fragrant, about 1 minute. Add the stock and bring to a boil.
  • MAKE AHEAD: Do not add the noodles or parsley. Cool and refrigerate the soup in an airtight container for four days, or in the freezer for up to two months. Reheat on the stove and add the noodles and parsley just before serving.
  • Add the noodles and cook 6 minutes, then add the chicken and cook about 2 minutes more, until the noodles are cooked through and the chicken is warmed through.
  • Season to taste with salt and pepper, then stir in the parsley.
  • Serve topped with Parmesan.
  • Enjoy!

CHICKEN NOODLE CASSEROLE



Chicken Noodle Casserole image

Savor the comfort of chicken noodle soup in casserole form with this light, flavorful meal, best served with a side of crusty bread and a green salad.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 16

12 oz uncooked wide egg noodles (about 7 cups)
1/4 cup butter
1 cup finely chopped celery
1 cup finely chopped onions
1 cup finely chopped carrots
2 cloves garlic, finely chopped
3 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup Gold Medal™ all-purpose flour
1/4 cup heavy whipping cream
3 cups shredded cooked chicken
1/2 cup Progresso™ Panko Italian style crispy bread crumbs
2 tablespoons grated Parmesan cheese
Chopped Italian (flat-leaf) parsley, if desired

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.
  • In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender.
  • Add 2 1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and the flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken.
  • Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through.
  • Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.

Nutrition Facts : Calories 390, Carbohydrate 41 g, Cholesterol 100 mg, Fat 1 1/2, Fiber 2 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 3 g, TransFat 0 g

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

CHICKEN & NOODLES



Chicken & Noodles image

A one pot comfort food meal. Very easy to make with minimal ingredients. If I'm out of ideas for dinner and ask around, chicken and noodles is usually suggested. My Mom made this when we were kids, now my daughter makes it for my grandson. He always says, "More noodles, please." and slurps some more down. P. S. I've even started cooking the chicken frozen in the broth. It eventually thaws out.

Provided by Chef Grandma Fran

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breasts
1 (49 1/2 ounce) can chicken broth
1 (14 ounce) can chicken broth (Swanson's)
3 tablespoons dried onion flakes
2 teaspoons dried chives
1 teaspoon dried parsley
2 teaspoons garlic powder
2 teaspoons onion powder
1/4 teaspoon cracked black pepper
1/4 teaspoon sage
1/4 teaspoon chili powder
1/4 teaspoon marjoram
1/4 teaspoon thyme
16 ounces 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.

Nutrition Facts : Calories 673.6, Fat 11, SaturatedFat 2.8, Cholesterol 171.3, Sodium 1648.5, Carbohydrate 88.6, Fiber 4.6, Sugar 5.1, Protein 51.8

TASTY CHICKEN NOODLES



Tasty chicken noodles image

This recipe is easily doubled to serve four if you have plenty of leftover chicken; if you have less, bump up the protein with a handful of cashews

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 23m

Number Of Ingredients 13

2 tsp cornflour
2 tbsp fish sauce or soy
1 tbsp sugar
2 blocks medium egg noodles
1 tbsp sunflower oil
1 large red pepper , chopped
2 garlic cloves , thinly sliced
4 spring onions , sliced
200g leftover roast chicken , shredded
1 tsp ground coriander
½ tsp chilli powder
100g frozen pea
½ a 20g pack basil or coriander, leaves roughly shredded

Steps:

  • Mix the cornflour with the fish sauce and sugar, then gradually add 8 tbsp water until smooth. Cook the noodles in a pan of boiling water for 4 mins.
  • Meanwhile, heat the oil in a wok, then stir-fry the pepper, garlic and spring onions for about 3 mins. Tip in the chicken, spices and peas, stir-fry for a couple of secs more, then pour in the fish sauce and flour mix. Stir until thickened, then toss in the drained noodles and basil or coriander.

Nutrition Facts : Calories 588 calories, Fat 15.5 grams fat, SaturatedFat 3.2 grams saturated fat, Carbohydrate 70.4 grams carbohydrates, Sugar 18.4 grams sugar, Fiber 7.6 grams fiber, Protein 42 grams protein, Sodium 4.1 milligram of sodium

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.

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

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

INCREDIBLY EASY CHICKEN AND NOODLES



Incredibly Easy Chicken and Noodles image

This is real comfort food. People will think that you made it from scratch. We like it for a fast meal, for pot-luck dinners, for chilly nights, etc. You can use boned chicken, but for a truly dump and cook meal, use the canned chicken meat. You will love it. I posted this recipe on another site and it has received only five star ratings.

Provided by psychotammymom

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (26 ounce) can cream of chicken soup
1 (10 3/4 ounce) can condensed cream of mushroom soup
3 (14 ounce) cans chicken broth (3-4 cans)
1 (9 3/4 ounce) can chicken meat or 2 cups diced cooked chicken
1 teaspoon minced onion
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
pepper
2 (9 ounce) packages frozen egg noodles

Steps:

  • In a large pot, mix all the ingredients except the noodles.
  • Bring to a boil, then stir in the noodles.
  • Simmer over low heat for 30 minutes or until the noodles are tender, stirring occasionally.
  • This can also be done in a crock pot.
  • I get the soup ingredients hot on the stove and then pour it into the crock pot along with the noodles.
  • Cook for 2 to 4 hours on low heat.

CHICKEN AND NOODLES SKILLET



Chicken and Noodles Skillet image

With pasta, chicken and vegetables, one-dish dinners satisfy the cook as well as her hungry clan!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil
1 lb boneless skinless chicken breast halves, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1 cup baby-cut carrots, cut lengthwise in half
1 cup Frozen Broccoli Cuts (from 1-lb bag)
1 cup uncooked egg noodles (2 oz)
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 can (10 3/4 oz) condensed cream of chicken soup
Chopped fresh parsley, if desired

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.

Nutrition Facts : Calories 340, Carbohydrate 24 g, Cholesterol 85 mg, Fat 1/2, Fiber 3 g, Protein 32 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 4 g, TransFat 0 g

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From amandascookin.com


CHICKEN STIR FRY WITH RICE NOODLES (30 MINUTE MEAL)
2016-04-01 1. Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil. 2. In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat.
From natashaskitchen.com


CHICKEN AND NOODLES RECIPE - HOW TO MAKE HOMEMADE CHICKEN ...
2022-03-29 Stir to combine and simmer for ten minutes to meld flavors. Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes. Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for …
From thepioneerwoman.com


COSTCO CHICKEN NOODLE SOUP RECIPE - DELICIOUSCOOKS.INFO
2022-05-14 Check the salt taste of the soup. If required, then add some salt. Then add some black pepper and little cayenne. Then stir that in and set the soup aside for 2 minutes. In these 2 minutes, your seasoning will boost its flavor. Serve the chicken noodle soup: Take a medium glass soup bowl and serve the soup warm.
From deliciouscooks.info


CHICKEN NOODLE CASSEROLE RECIPE - BEST EVER CHICKEN NOODLE ...
2020-01-02 Instructions. 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.
From eatingonadime.com


CREAMY CHICKEN NOODLE PASTA - DAMN DELICIOUS
2016-02-10 Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery.
From damndelicious.net


CHICKEN AND BROCCOLI NOODLE CASSEROLE - SKINNYTASTE
2021-11-09 Set aside. Preheat the oven to 375°F. Lightly spray a 9 x 12 casserole dish with cooking spray. In a large pot, heat butter over medium-low heat, when melted add the shallot and cook until soft, 2-3 minutes. Add the flour and a pinch of salt and stir well, cooking an additional 2-3 minutes on medium-low heat.
From skinnytaste.com


CHICKEN AND NOODLES RECIPE - AN EASY, CREAMY HOMEMADE DISH
2018-01-12 HOWEVER, I do love this basic, quick and easy chicken and noodles recipe just as it is! (And so does my family!) Related Recipes. If you love easy comfort food dinner recipes like this, then I know you’ll also love this Dorito Chicken Casserole and this Chicken Bacon Ranch Pasta. Chicken and Noodles Recipe . Jessica Burgess. This dinner recipe is the …
From fantabulosity.com


ULTRA-SATISFYING CHICKEN NOODLE SOUP - EASY RECIPES FOR ...
Stir the noodles into the soup and cook until done, 6 to 10 minutes depending on the type of noodles used. While the noodles cook, shred the chicken into strips or dice into cubes. Slide the chicken back into the pot and then taste the soup once more for seasoning. Adjust with more salt and pepper, as needed.
From inspiredtaste.net


CHICKEN & NOODLE CASSEROLE - CAMPBELL SOUP COMPANY
2014-02-22 Step 1. Cook and drain the noodles according to the package directions. While the noodles are cooking, heat the oven to 400°F. Step 2. Stir the soup, milk, frozen peas, chicken, noodles and cheese in a 1 1/2-quart casserole. Season with salt and pepper. Step 3. Bake for 20 minutes or until the chicken mixture is hot. Stir the chicken mixture.
From campbells.com


CHICKEN AND VEGETABLE "STOUP" WITH HERB AND BUTTER EGG ...
2022-03-30 For the noodles, heat a pot of water to a boil, salt the water and cook the egg noodles about a minute less than package directions. Reserve ½ cup water, drain noodles and return to hot pot with the burner of the stove off. Add the butter, reserved water and three-fourths of the herbs, stir a minute to combine and divide noodles among large ...
From rachaelrayshow.com


35 COZY AND COMFORTING RECIPES WITH CHICKEN AND NOODLES
2019-09-16 There's a reason chicken noodle soup is the go-to food during sickness—the combination of juicy chicken and tender noodles is comforting, nutritious and delicious. These recipes prove that chicken and noodles make a great team! 1 / 35. Get this recipe! ⓘ. 0 seconds of 1 minute, 12 secondsVolume 0%.
From tasteofhome.com


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