Chickennoodleporkchops Recipes

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THE BEST CHICKEN NOODLE SOUP



The Best Chicken Noodle Soup image

We chose to use chicken leg quarters rather than a whole chicken to make this well-loved soup. It shortens the cooking time without sacrificing any flavor, and the dark meat adds extra depth. Carrots, celery and onion are called for twice in the recipe-first they're simmered whole along with the chicken and aromatics to create a rich and flavorful broth. After straining them out, sliced vegetables are added to the soup to finish it. Nothing is as simple, comforting and satisfying.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 11

5 medium carrots, peeled
5 large stalks celery, trimmed
1 large yellow onion, peeled and halved
3 pounds chicken leg quarters (about 4 legs)
10 whole black peppercorns
2 sprigs rosemary
2 sprigs thyme
1 bay leaf
4 sprigs flat-leaf parsley
Kosher salt and freshly ground black pepper
4 ounces wide egg noodles (about 4 cups)

Steps:

  • Add 3 of the carrots, 3 stalks of the celery, half the onion, the chicken, peppercorns, rosemary, thyme and bay leaf to a large stock pot. Separate the parsley leaves from the stems and reserve the leaves. Add the stems to the pot. Cover with 3 quarts water. Bring to a boil, then reduce to a simmer. Cook until the broth is golden and the chicken is cooked through, 40 to 50 minutes.
  • Use tongs to remove the chicken from the pot and put in a large bowl to cool. Strain the stock through a fine mesh sieve into a large bowl or other container. Discard the solids. Wipe out the stockpot and pour the strained broth back into the pot.
  • Cut the remaining 2 carrots diagonally into 1/4-slices. Cut the remaining 2 celery stalks into 1/2-inch slices. Dice the remaining half of the onion. Add the cut vegetables to the stock and simmer until tender, 15 to 20 minutes.
  • While the vegetables are cooking, bring a large pot of salted water to a boil over high heat. Cook the noodles until al dente, about 5 minutes, then drain and reserve.
  • When the chicken is cool enough to handle, remove the skin and tear the meat into bite-size pieces. Discard the bones and skin. Add the meat back to the pot along with the cooked noodles. Chop the reserved parsley leaves and add to the pot. Season with 1 tablespoon plus 2 teaspoons salt and some pepper and bring to a simmer to reheat.

SUNNY'S CREAMY CHICKEN PORK CHOPS



Sunny's Creamy Chicken Pork Chops image

This recipe is what I reach for when I'm tired and don't want to stand over the stove for hours, but still want to serve a really delicious dinner! A bonus is that it's also a lower calorie entree the way I make it. This dish can also be made with chicken instead of pork; either whole pieces, or chunks, simply adjust cooking time accordingly. Serve with rice, pasta or mashed potatoes.

Provided by MRS.G

Categories     Meat and Poultry Recipes     Chicken

Yield 3

Number Of Ingredients 7

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, chopped
4 pork chops
1 (10.75 ounce) can condensed cream of chicken soup
½ (14.5 ounce) can chicken broth
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium high heat. Add onions and garlic and saute until translucent. Add pork chops and brown about 4 to 6 minutes each side, stirring often to avoid burning onions and garlic.
  • Meanwhile, in a separate bowl, whisk together soup and broth. Pour soup mixture over browned chops, stirring well to loosen onions and garlic and to deglaze skillet. Reduce heat and gently simmer for 10 to 15 minutes, stirring and turning chops occasionally, until chops are cooked through. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 11.7 g, Cholesterol 54.5 mg, Fat 15.9 g, Fiber 0.7 g, Protein 17.1 g, SaturatedFat 4.9 g, Sodium 985.6 mg, Sugar 2.4 g

PORK CHOPS WITH CREAMY MUSTARD NOODLES



Pork Chops with Creamy Mustard Noodles image

A fast, creamy skillet sauce dresses up everyday pork chops and noodles. Chicken also works well with this recipe and the zesty mix of mustards.-Margaret Bracher, Robertsdale, Alabama

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

6 cups uncooked egg noodles
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
4 boneless pork loin chops (6 ounces each)
1 tablespoon olive oil
1 can (10-1/2 ounces) condensed beef broth, undiluted
1/2 cup water
2/3 cup whipped cream cheese
2 tablespoons butter
1 tablespoon spicy brown mustard
1 tablespoon yellow mustard
Minced fresh parsley

Steps:

  • Cook noodles according to package directions. , Meanwhile, combine the salt, pepper, garlic powder, thyme and oregano; rub over pork chops. In a large skillet, brown chops in oil. Add broth and water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160°, turning once. Remove chops and keep warm., Stir the cream cheese, butter and mustards into the skillet. Cook and stir over medium heat until thickened. Drain noodles; add to skillet and toss to coat. Serve with pork chops. Garnish with parsley.

Nutrition Facts : Calories 642 calories, Fat 32g fat (14g saturated fat), Cholesterol 179mg cholesterol, Sodium 1175mg sodium, Carbohydrate 43g carbohydrate (3g sugars, Fiber 2g fiber), Protein 44g protein.

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

CHICKEN NOODLE PORK CHOPS



Chicken Noodle Pork Chops image

This recipe was handed down from my ex-husbands family. I guess I did get something good out of 9 years in that marriage! The gravy is great over mashed potatoes - trust me.

Provided by JoAnn Rachor

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

4 pork loin chops
1 tablespoon olive oil
salt
pepper
1/4 teaspoon ground nutmeg
1 (10 1/4 ounce) can chicken noodle soup
2 tablespoons water

Steps:

  • Heat Olive Oil in large fry pan over medium heat.
  • Season Pork Loin chops with Salt, Pepper and Nutmeg.
  • Brown chops in fry pan.
  • Lower heat to low and add chicken noodle soup.
  • Add water to empty soup can to rinse and add to fry pan.
  • Cover and let simmer for 25-30 minutes or until tender.
  • Remove pork chops from pan and increase heat to medium.
  • Let soup reduce until gravy thickness (about 5 minutes).

Nutrition Facts : Calories 325.1, Fat 24.7, SaturatedFat 8.3, Cholesterol 76.8, Sodium 569.2, Carbohydrate 4.5, Sugar 0.7, Protein 19.9

"CHICKEN LICKIN' GOOD" PORK CHOPS



Here's and old standby I enjoy from time to time. It's from an old newspaper clipping I cut out years ago. Very tasty.

Provided by Chuck in Killbuck

Categories     Pork

Time 8h20m

Yield 6-8 serving(s)

Number Of Ingredients 7

6 -8 lean pork chops, 1 inch thick
1/2 cup flour
1 teaspoon salt
1 1/2 teaspoons dry mustard
1/2 teaspoon garlic powder
2 tablespoons oil
1 can chicken rice soup, undiluted

Steps:

  • Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder.
  • Brown in oil in a large skillet.
  • Place browned pork chops in a crock pot.
  • Add the can of soup, undiluted.
  • Cover and cook on low for 6-8 hours (or high for 3 1/2 hours).

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