Chicken Southern Style Noodles Recipes

SOUTHERN CHICKEN AND NOODLES

Steps:

• Remove the icky parts from the chicken (if you're lucky, they'll be in a bag inside the chicken or get one with the parts already removed. Rinse the chicken and put in a large pot. You are going to add the seasonings to the inside cavity of the chicken. Add a generous teaspoon of salt, about 1/2 teaspoon of pepper (more or less depending on your tastes), about 1/4 to 1/2 teaspoon of garlic, 1/2 teaspoon of onion powder, 1/2 teaspoon of thyme and just a dash of cinnamon. These measurements are approximates, adjust to your liking; you just want the chicken to be flavored nicely from the inside out. Then cover chicken with water and cook on medium-high till the thickest parts are done and it's falling apart when you move the legs. You could also cook it in a crockpot overnight on low.
• Once chicken is done, remove from the pot carefully and set aside to cool enough to handle. Don't dump out your cooking liquid, set it to the side for now. Once cool, it's time to remove all of the yummy meat! Pull off the skin and remove the meat, shred and set aside. Don't forget to make a wish with the wishbone!
• Run the cooking liquid through a strainer or use a paper towel and a colander. This way you remove any funky stuff. It's worth this step because the liquid adds so much flavor! (If you're doing the creamy version, add that step now.) Add the liquid back to a pot and add enough water to cook the noodles in. Add cream of chicken soup and bullion cubes and stir till well mixed. Shred chicken and add as much as you like. When water is boiling add the noodles and cook till tender. Taste and add seasonings to your liking. I usually add more salt, and about another 1/2 teaspoon of pepper and thyme.
• You could use a rotisserie chicken or any pre-cooked chicken or:
• Same recipe as above except use 4 chicken breasts instead of a whole chicken. Boil chicken breasts in water with salt, pepper, onion powder, garlic thyme and a dash of cinnamon. Remove chicken breasts when cooked through and shred. (Add creamy version step here.) Add shredded to chicken back to pot and add enough water to cook noodles. When water is boiling add cream of chicken soup and bouillon cubes; stir well. Add noodles and cook till tender. Add seasonings to taste.
• Prepare as either of the above versions, except you will need to either put cooking liquid in a bowl or use another pot. In an empty pot, melt 3 tablespoons of butter. Sprinkle in 3 tablespoons of flour. Allow to cook together for a minute or two on medium and then mix well. Slowly add cooking liquid back into the pot using a whisk to mix thoroughly. From here follow the rest of the recipes. Allow this version to cook on medium until desired thickness is reached. If it's too thick, thin with more water.

CREAMY CHICKEN AND NOODLES SOUTHERN LIVING

Steps:

• Remove 1 tablespoons Italian dressing mix from envelope, and set aside; reserve remaining mix for another use.
• Cook noodles according to package directions; drain well, and return noodles to pan.
• Stir in 2 tablespoons butter, and toss to coat.
• Stir in chopped chicken, next 3 ingredients, and 1 tablespoons dressing mix.
• Cook mixture over medium-high heat, tossing to coat evenly, 5 minutes or until thoroughly heated.
• Serve immediately.

CHICKEN & SOUTHERN-STYLE NOODLES

Steps:

• Dice celery, carrots and onion and place in large stock pot.
• Add chicken breast, 6 cups chicken broth and 5 cups water, basil, salt and pepper to taste and 2 TBS butter.
• Bring to a boil then turn to medium to medium high heat and boil for 1 1/2 hour.
• While chicken is boiling make noodles.
• In large mixing bowl add 2 cups flour, parsley, eggs, 2 pinches of salt and 1/2 tsp ground pepper, shortening and stir.
• Once dough starts to form flour both hands and knead. Keep adding additional flour a little at a time until the dough quits sticking to your hands.
• Turn dough onto floured surface and with a floured rolling pin roll to 1/8 inch thickness.
• Using a pizza cutter cut noddles into thin 1 - 1 1/2 inch strips
• Lightly dust with flour.
• Sprinkle with onion powder.
• Cover with paper towels and let dry.
• Take chicken out of pot and let cool then de-bone and shred using two forks to shred
• Add chicken back to pot and bring back to a boil.
• Add the additional chicken broth and water and bring back up to a boil.
• Add noodles one at a time quickly to pot.
• In a small dish mix the cornstarch and cold water and make into a slurry then add to stock pot.
• Stir noodles every couple minutes to keep noodles from sticking to each other and cook for 20-30 minutes.
• Take one noodle out and taste to see if it's done which you can tell by it's firmness and less floury taste.

SOUTHERN CHICKEN NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions and drain. Meanwhile , in a large skillet , melt butter iover low heat. Saute mushrooms . Blend in flour, stirring until smooth. Gradually add broth, milk , pimiento, salt and pepper, stirring constantly until sauce is thickened. In a buttered ( or pammed) 2 1/2 quart casserole , combine noodles, chicken and sauce. Sprinkle parmesan cheese over top . Bake chicken noodle casserole 20 to 25 minutes in a preheated 350 degree oven.

EASY CHICKEN AND NOODLES

Steps:

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