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
Love this recipe for chicken and noodles!
Provided by OMARILYN
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl.
- Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes.
- Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.
Nutrition Facts : Calories 829.3 calories, Carbohydrate 60 g, Cholesterol 225.4 mg, Fat 42.8 g, Fiber 2.6 g, Protein 48.8 g, SaturatedFat 18.9 g, Sodium 911.2 mg, Sugar 3.8 g
SPANISH-STYLE NOODLES WITH CHICKEN AND SAUSAGE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large kettle or pot of water to a boil. Season the chicken and sausage with 2 teaspoons salt, 1 teaspoon pepper and the marjoram. Heat the olive oil in a heavy-bottomed pot over high heat. Add the chicken and sausage and brown on all sides, about 5 minutes. Transfer to a plate with a slotted spoon.
- Add the onions, garlic, bay leaves and tomato puree to the pot. Reduce the heat and cook, stirring, until the oil turns deep red and the onions are tender, 6 to 8 minutes. If the onions are sticking, add a splash of water and scrape the bottom of the pan with a wooden spoon.
- Add the spaghetti to the onion mixture and stir-fry until golden, about 6 minutes. Add the chicken and sausage and enough boiling water to cover the pasta by 1/2 inch. Simmer, stirring once or twice, until the pasta is al dente and the sauce thickens, about 10 minutes. Season with salt and pepper and garnish with cheese, if desired.
OLD FASHIONED HOMESTYLE CHICKEN AND NOODLES
A whole chicken, stewed down in the same manner as homemade chicken and dumplings, but is then simmered with thick, homestyle noodles. Comfort food, indeed!
Provided by Deep South Dish
Categories Main Dish, Stews
Time 1h55m
Number Of Ingredients 16
Steps:
- For the stock, place chicken in a large stockpot and add water to cover. Bring to a boil, skim off foam, and add celery, onion, carrots and salt. Reduce heat and simmer for about 1 hour.
- Remove the chicken and set aside to cool. Once cooled enough to handle, remove the meat tearing into bite sized pieces and discard the bones and skin. Strain but reserve the broth, discarding the vegetables. Return the stock to the pot.
- For the stew, add the chopped onion, carrots and celery to the stock. Bring to a boil. Reduce heat and add the chicken base, pepper, poultry seasoning and thyme. Simmer for 15 minutes.
- Add the mushrooms and noodles. Combine the evaporated milk and cornstarch to make a slurry; stir in. Bring up to a boil, reduce heat and simmer for another 15 minutes.
- Add the shredded chicken to the pot, simmer for another 5 to 10 minutes or until chicken is warmed through, noodles are tender and sauce is thickened.
- Taste and adjust salt as needed.
- May be left on a low simmer to reach desired thickness if stirred occasionally, which is what I usually do.
OLD-FASHIONED CHICKEN AND NOODLES
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
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
CHICKEN & SOUTHERN-STYLE NOODLES
Make and share this Chicken & Southern-Style Noodles recipe from Food.com.
Provided by tabasco0697
Categories One Dish Meal
Time 3h
Yield 10 bowls, 10 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 435, Fat 14.2, SaturatedFat 4.7, Cholesterol 99.1, Sodium 951.9, Carbohydrate 53.6, Fiber 2.7, Sugar 2.7, Protein 20.8
QUICK CHICKEN NOODLE BOWLS
Fresh lime juice adds extra bright flavor. Bringing the broth back to a boil before serving ensures the snap peas cook to a crisp-tender texture.
Provided by Southern Living Editors
Time 45m
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Bring first 5 ingredients to a boil in a 3-qt. saucepan over medium heat. Cover, reduce heat to low, and simmer 6 to 8 minutes or until chicken is done. Remove chicken, garlic, and ginger with a slotted spoon, reserving broth in saucepan. Discard garlic and ginger. Let chicken cool slightly (10 to 15 minutes); shred chicken.
- Return broth to a boil over medium heat. Add noodles and soy sauce; cook, stirring to separate noodles, 4 to 5 minutes or until just softened. Remove noodles from broth using tongs, and divide among 6 bowls. Place chicken and desired toppings on noodles. Return broth to a boil over medium heat; remove from heat, and stir in lime juice. Divide broth among bowls.
CREAMY CHICKEN AND NOODLES SOUTHERN LIVING
From Southern Living Feb 2007, Start with Cooked Chicken, Cook your own chicken or purchase cooked rotisserie chicken from your grocery.
Provided by nicoleingermantown
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 452, Fat 26.1, SaturatedFat 14, Cholesterol 152.6, Sodium 167.2, Carbohydrate 28.4, Fiber 1.3, Sugar 0.8, Protein 25.4
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