Chickenandcornnoodles 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

CREAMY CHICKEN AND NOODLES



Creamy Chicken and Noodles image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons butter
2 tablespoons EVOO
12 ounces white mushrooms, sliced
2 tablespoons fresh thyme, finely chopped
2 leeks, thinly sliced
1 small carrot, finely chopped
1 small rib celery, finely chopped
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
1/2 cup dry white wine
1 1/2 to 2 cups homemade or store-bought chicken stock
1/2 cup heavy cream
A few grates nutmeg
2 to 3 cups cooked poached chicken breast or rotisserie chicken, pulled or chopped, skin and bones removed
1/2 pound extra-wide egg noodles
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill or tarragon

Steps:

  • Heat the butter and EVOO in a large, deep skillet over medium to medium-high heat. Lightly brown the mushrooms, 10 to 12 minutes. Stir in the thyme, leeks, carrots and celery, and sprinkle with salt and pepper. Cook, partially covered, until the vegetables soften, 10 minutes. Sprinkle in the flour and stir 1 minute, and then pour in the wine, letting it absorb. Add the stock and bring to a bubble. Stir in the cream, season with a little nutmeg and let the sauce thicken a bit. Add the chicken and cook to heat through.
  • Bring a pot of salted water to a boil and cook the noodles to al dente. Stir the Dijon mustard into the creamy chicken, and then combine the sauce with the noodles and chopped herbs.

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

CREAMY CHICKEN AND NOODLES



Creamy Chicken and Noodles image

Love this recipe for chicken and noodles!

Provided by OMARILYN

Categories     Main Dish Recipes     Pasta     Chicken

Time 45m

Yield 6

Number Of Ingredients 11

1 (16 ounce) package egg noodles
¼ cup butter
¼ cup chopped onion
1 tablespoon minced garlic
6 tablespoons all-purpose flour
1 cup milk
1 cup half-and-half
30 ounces chicken broth
1 (3 pound) rotisserie chicken, bones removed and meat cut into bite-size pieces
1 cup sour cream
salt and ground black pepper to taste

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

CHICKEN & NOODLES



Chicken & Noodles image

Try this simple yet delicious Chicken and Noodles recipe from My Food and Family. Use leftover egg noodles to make this fast and easy chicken dish.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 2 servings

Number Of Ingredients 5

1 cup frozen peas and carrots
1/2 cup HEINZ HomeStyle Classic Chicken Gravy
dash dried thyme leaves
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1-1/2 cups cooked egg 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.

Nutrition Facts : Calories 340, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 100 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g

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

CHICKEN AND NOODLES RECIPE



Chicken and Noodles Recipe image

This simple Chicken and Noodles recipe is filled with chicken, noodles, and lots of veggies to create a creamy, comforting, classic dish that the whole family will enjoy. It's the perfect hearty meal for cool evenings and is quick and easy enough to make on weeknights.

Provided by Trish - Mom On Timeout

Categories     Dinner     Entree     Main     Main Course     Main Dish

Number Of Ingredients 17

3 cups shredded cooked chicken (I used rotisserie chicken)
2 tablespoons extra virgin olive oil
1 onion (diced)
3 cloves garlic (minced)
2 cups diced carrots (about 3 large carrots)
2 ½ cups low sodium chicken stock (or chicken broth, divided)
1 bay leaf
1 fresh thyme sprig (or 1 teaspoon dried thyme)
1 teaspoon Kosher salt (or sea salt)
1 teaspoon fresh ground black pepper
1 cup diced celery
1 pound dry wide egg noodles (or noodles of your choice)
3 tablespoons unsalted butter
3 tablespoons all purpose flour
2 cups whole milk (divided)
1 cup peas (frozen)
fresh herbs (Parsley, thyme), Parmesan cheese, smoked paprika, fresh ground black pepper

Steps:

  • In a large pot or dutch oven, sauté diced onion in olive oil over medium high heat until translucent, about 3 to 5 minutes. Add garlic and carrots and continue sautéing for an additional minute, stirring frequently.
  • Add 1 ½ cups chicken stock or broth, bay leaf, salt, pepper and thyme and bring to a simmer over medium high heat. Cook until the carrots are tender, about 5 to 7 minutes.
  • Add the remaining chicken stock or broth and celery and bring to a boil. Add the noodles and cook for 5 minutes, uncovered.
  • While the noodles are cooking, prepare the roux. In a small skillet, melt butter then add flour and whisk to combine. Cook for one minute and then add 1 cup of milk and bring to a simmer and let simmer for 2 to 3 minutes until thickened. Remove from heat.
  • Stir the remaining one cup of milk, frozen peas, and prepared roux into the pot with the noodles. Stir to combine.
  • Add the shredded chicken and continue cooking over medium heat at a gentle simmer until thickened to your liking.
  • Serve hot with fresh herbs, Parmesan cheese, smoked paprika or fresh ground black pepper.

Nutrition Facts : Calories 628 kcal, Carbohydrate 72 g, Protein 35 g, Fat 22 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 139 mg, Sodium 567 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 12 g, ServingSize 1 serving

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

COMFORTING CHICKEN 'N' NOODLES



Comforting Chicken 'N' Noodles image

A friend in Arizona gave me this recipe more than 25 years ago. It quickly became a family-favorite dish. One bite of this creamy casserole and you'll see why!

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 13

6 ounces uncooked wide egg noodles
1/4 cup butter, divided
1/3 cup all-purpose flour
3 teaspoons salt, divided
1-1/2 cups milk
1 cup chicken broth
2 tablespoons white wine or additional chicken broth, optional
4 tablespoons grated parmesan cheese, divided
1/2 pound fresh mushrooms, sliced
1 garlic clove, minced
1/8 teaspoon pepper
4 cups cubed cooked chicken
Paprika

Steps:

  • Cook noodles according to package directions; drain. In a saucepan, melt 1/4 cup butter. Stir in flour and 1-1/2 teaspoons salt until smooth. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in wine or additional broth if desired. , In a bowl, combine the noodles, 1 cup white sauce, 2 tablespoons Parmesan cheese, 2 tablespoons butter and 1 teaspoon salt. Transfer to a greased 3-qt. baking dish; set aside. , In a skillet, saute mushrooms and garlic in remaining butter until tender. Stir in pepper and remaining salt. Spoon over noodle mixture. Top with chicken. Pour the remaining white sauce over chicken. Sprinkle with remaining Parmesan. Garnish with paprika., Cover and bake at 350° for 30-35 minutes or until bubbly.

Nutrition Facts : Calories 446 calories, Fat 19g fat (9g saturated fat), Cholesterol 141mg cholesterol, Sodium 1592mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 1g fiber), Protein 37g protein.

EASY CHICKEN AND NOODLES



Easy Chicken and Noodles image

Much better than from a can. This is a super fast recipe for a meal in under 30 minutes. Yummy for a weekday meal made in minutes!

Provided by KaraRN

Categories     Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 4

3 cups uncooked egg noodles
1 (9 3/4 ounce) can chicken breasts, drained. (I use Swansons)
6 cups water
3 tablespoons chicken soup base (I use the paste type in a jar)

Steps:

  • Boil water in a large pan. Salt to taste.
  • Add egg noodles.
  • Bring back to a boil. Remove from heat and let them sit in the water for 15 minutes covered.
  • Add soup base and Chicken breast.
  • Place pan back on burner and heat to your desired warmth if not hot enough for your liking.

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2022-02-14 add 2 teaspoons Italian Seasonings and the bay leaf and stir in as well. cover and let the chicken simmer gently for 60 minutes. meanwhile, make the noodle dough, if using. put the flour and salt in the bowl of a KitchenAid Mixer, mix the eggs, water, and oil together. pour the liquid ingredients in the bowl with the flour.
From littlehousebigalaska.com


CHICKEN, CORN AND NOODLE SOUP | 30 MINUTE RECIPE - BAKE PLAY …
2022-05-02 Place water, chicken noodle soup mix, garlic, creamed corn, corn kernels, and half the chopped spring onion in a saucepan over medium-high heat. Cover and bring to the boil. Reduce to a simmer for 5 minutes. Add cooked and shredded chicken, soy sauce and sweet chilli sauce. Stir and then simmer for a further 10 minutes.
From bakeplaysmile.com


CROCK POT CHICKEN AND NOODLES - THE SOUTHERN LADY COOKS
2019-06-25 Instructions. Place chicken breast in crock pot, cover with chicken soup and chicken broth. Cook on high for 5 -6 hours (low on 8) until chicken is easily shredded. I took the chicken out and shredded it and placed it back in crock pot. Add noodles to crock pot chicken and cook for about 30 minutes until done.
From thesouthernladycooks.com


HOMEMADE CHICKEN AND NOODLES - THE PIONEER WOMAN - RECIPE …
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.
From recipe-diaries.com


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