Down Home Chicken And Noodle Recipes

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CHICKEN WITH HOMEMADE NOODLES



Chicken with Homemade Noodles image

"When my mother-in-law created this recipe 50 years ago, money was tight," relates Carla Roberts of Norcross, Georgia. "I add more meat than she did, but the homemade noodles are still the star of the show in this comforting down-home dish."

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 4 servings.

Number Of Ingredients 16

1 broiler/fryer chicken (3 to 4 pounds), cut up
3 cups water
1 medium onion, chopped
1/2 cup chopped green pepper
1 celery rib, sliced
3 garlic cloves, minced
1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper
NOODLES:
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup egg substitute
2 tablespoons fat-free milk
1 tablespoon minced chives, optional
1 teaspoon minced fresh parsley, optional

Steps:

  • Place the first nine ingredients in a Dutch oven; slowly bring to a boil. Reduce heat; skim foam. Cover and simmer for 1 hour or until chicken is tender. Refrigerate broth and chicken for several hours or overnight., For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg substitute and milk; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Roll into a very thin rectangle. Dust top of dough with flour. Roll up jelly-roll style. Cut into 1/4-in. strips. Unroll noodles; allow to dry for at least 1 hour., Skim fat from the broth. Strain broth and return to pan, discarding vegetables. Discard chicken skin. Bone and cube chicken when cool enough to handle; discard bones and set chicken aside. , Bring broth to a boil. Add noodles slowly; cook for 2-5 minutes or until tender. Add chicken; heat though. Garnish with chives and parsley if desired.,

Nutrition Facts : Calories 393 calories, Fat 14g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 994mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 1g fiber), Protein 39g protein. Diabetic Exchanges

DOWN HOME CHICKEN AND NOODLES RECIPE - (4.3/5)



Down Home Chicken and Noodles Recipe - (4.3/5) image

Provided by Addie

Number Of Ingredients 5

1 pound boneless, skinless chicken breasts
Salt and pepper to taste
2 10-3/4-oz. cans cream of chicken soup
14-1/2-oz. can chicken broth
16-oz. package wide egg noodles, cooked

Steps:

  • Place chicken in a slow cooker; sprinkle with salt and pepper. Top with both cans of soup. Cover and cook on low setting for 6 hours or until chicken is tender. Remove chicken from slow cooker and shred (I left the chicken breasts whole.) Return chicken to slow cooker; add broth and cooked noodles. Mix well. Cover and cook on low setting for an additional 30 minutes or until heated through. Sometimes I just throw in some leftover vegetables at this point, if I have any - like peas and/or carrots. Sometimes I add a little thyme, because I like the flavor.

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

DOWN-HOME CHICKEN & NOODLES



Down-Home Chicken & Noodles image

Make and share this Down-Home Chicken & Noodles recipe from Food.com.

Provided by 911spatcher

Categories     One Dish Meal

Time 6h40m

Yield 6 serving(s)

Number Of Ingredients 5

1 lb boneless skinless chicken breast
2 (10 3/4 ounce) cans cream of chicken soup
1 (14 1/2 ounce) can chicken broth
16 ounces wide egg noodles, cooked
salt and pepper

Steps:

  • Place chicken in the slow cooker; sprinkle with salt and pepper.Top with both cans of soup. Cover and cook on low for 6 hours or until the chicken falls apart. Remove chicken from slow cooker and shred. Return chicken to the slow cooker, add the broth and the noodles. Mix well. Cover and cook on low setting for an additional 30 min or untill heated through.

Nutrition Facts : Calories 481.3, Fat 11.6, SaturatedFat 3.2, Cholesterol 120.4, Sodium 1042.5, Carbohydrate 61.7, Fiber 2.5, Sugar 2.2, Protein 30.7

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

THE ULTIMATE CHICKEN NOODLE SOUP



The Ultimate Chicken Noodle Soup image

My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 10 servings (about 3-1/2 quarts).

Number Of Ingredients 15

2-1/2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Optional: Additional salt and pepper

Steps:

  • Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.

Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

GOOSEBERRY PATCH CREAMY CHICKEN AND NOODLES (CROCKPOT)



Gooseberry Patch Creamy Chicken and Noodles (Crockpot) image

Found this recipe on Pinterest. The site is Jane's recipes from Gooseberry Patch's Slow Cooker Recipes by Jane Houin She noted that she could not find frozen egg noodles and used dried ones. I also used dried egg noodles and they turned out fantastic. I used 1 1/2 (10 oz) bags of dried noodles. I used a combination of breasts and thighs when I made it. I skipped shredding the chicken as it was so tender it just fell apart as I stirred it. You can also add veggies of choice to this as it cooks.

Provided by Kerena

Categories     One Dish Meal

Time 8h5m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breasts
2 (10 3/4 ounce) cans cream of chicken soup
1/2 cup butter, sliced
42 ounces chicken broth
24 ounces egg noodles, frozen

Steps:

  • Combine chicken breasts, cream of chicken soup, butter and chicken broth in your crock pot.
  • Cover & cook on low for 8 hours.
  • An hour before serving, remove the chicken, shred it and return it to the slow cooker. Stir in the noodles, cover and cook another hour. (If you are not using frozen noodles, I recommend keeping an eye on the noodles so they don't get over cooked & mushy. Once they are cooked to your desired consistency, you are ready to serve!).

Nutrition Facts : Calories 1183, Fat 44.3, SaturatedFat 20.4, Cholesterol 292.4, Sodium 2425.1, Carbohydrate 134, Fiber 5.6, Sugar 5, Protein 59.6

OLD FASHIONED CHUNKY CHICKEN NOODLE SOUP



Old Fashioned Chunky Chicken Noodle Soup image

When winter holds Maple Grove, Minnesota in its icy grip, Sharon Skildum relies on this hearty, old-fashioned chicken soup to warm her right down to her toes. It's just like Grandma used to make-full of veggies and rich flavor.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 12

1/4 cup diced carrot
2 tablespoons diced celery
2 tablespoons chopped onion
1 teaspoon butter
2-1/2 cups reduced-sodium chicken broth
2/3 cup diced cooked chicken
1/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
Dash pepper
1/2 cup uncooked medium egg noodles
1 teaspoon minced fresh parsley

Steps:

  • In a large saucepan, saute the carrot, celery and onion in butter until tender. Stir in the broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Sprinkle with parsley.

Nutrition Facts : Calories 167 calories, Fat 6g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 511mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.

DOWNHOME CHICKEN AND SLICKY NOODLES



Downhome Chicken and Slicky Noodles image

My Aunt Deanne was one of the best southern cooks I've ever known-and I know quite a few as my Mom was born and raised in the south! She made so many yummy meals and treats-and this one was one of her best! Slicky noodles are different than any dumpling, different than any egg noodle, and have a smooth "slicky"...

Provided by Donna Bardocz

Categories     Chicken

Time 1h40m

Number Of Ingredients 11

1 (3 to 4 lb) broiler-fryer chicken
2 stalks of celery, finely chopped
1 large sweet onion, finely chopped
2 qt --plus 1/4 cup water
1 tsp -- plus 1/2 teaspoon salt
2 c unbleached all-purpose flour
3 tsp baking powder
1/4 c shortening
1/4 c cold water
1/2 stick (1/4 cup) of butter, melted
2 tsp freshly ground black peppercorns

Steps:

  • 1. In large stock pot, stew chicken in 2 quarts of water, adding two stalks of celery and the chopped onion along with a teaspoon of salt to the water for flavor. Cook for about an hour, until the chicken is falling off the bone. Remove the chicken from the pot to cool and save the stock. After the chicken has cooled, remove and discard bones, fat and skin. Cut chicken into bite sized pieces.
  • 2. Combine flour, baking powder, and remaining 1/2 teaspoon of salt in a mixing bowl. Cut the shortening into the flour using a fork or pastry blender until the mixture forms coarse crumbs. Add the remaining 1/4 cup of cold water, a little at a time, working from the center, using your hands to work the mixture into dough. Roll the dough out on a solid surface, about 1/8" thick and cut into strips, 1" to 2" long.
  • 3. Over medium-high heat, bring the chicken broth back to a slow boil. Do not boil rapidly. With floured hands drop the strips of dough into the slowly boiling broth. Gently stir the broth after adding several pieces of dough. Repeat until all the slicky noodles have been used and stir very gently.
  • 4. Add the chicken, the butter and the pepper to the dumplings and continue to stir gently. Turn heat to low simmering for about 10 minutes.
  • 5. Enjoy this down-home Southern treat!

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.

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

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

EASY CHICKEN NOODLE CASSEROLE



Easy Chicken Noodle Casserole image

It is easy to prepare and everyone I have made it for really likes it! Serve with bread and your favorite vegetables, if desired. (Note: You can also use 2 pounds of chicken breast meat instead of a whole chicken; I like to cook my chicken ahead of time and freeze it, so that it is even quicker to make when I'm ready).

Provided by Daniella Stevens

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Yield 6

Number Of Ingredients 7

1 (3 pound) chicken - cooked, deboned and shredded
6 ounces spaghetti
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
¼ cup water
salt and pepper to taste
1 cup shredded mozzarella cheese

Steps:

  • Cook spaghetti in a large pot of salted boiling water until it is al dente (about 8 to 10 minutes). Drain and set aside.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 9x13 inch baking dish combine the shredded chicken, cooked spaghetti, soups, water, salt and pepper. Mix all together. Sprinkle cheese on top of mixture and bake in preheated oven for 20 to 25 minutes or until cheese is melted and turning slightly brown. Let cool 10 minutes and serve!

Nutrition Facts : Calories 545.8 calories, Carbohydrate 28.5 g, Cholesterol 128.5 mg, Fat 26.7 g, Fiber 0.9 g, Protein 45.1 g, SaturatedFat 8.3 g, Sodium 884.1 mg, Sugar 2 g

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

DOWN-HOME CHICKEN SOUP WITH DUMPLINGS



Down-Home Chicken Soup with Dumplings image

These hearty dumplings give extra body to this classic chicken soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
1 cup all-purpose flour (spooned and leveled)
1/2 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon fine salt
3/4 cup buttermilk
1 ounce baby spinach, roughly chopped (1 cup)
Coarse salt and ground pepper
Lemon wedges, for serving

Steps:

  • In a large pot, bring broth to a simmer over medium-high. Meanwhile, in a medium bowl, mix together flour, cornmeal, baking powder, and salt. With a fork, stir in buttermilk and spinach to form a dough.
  • Drop dough by rounded tablespoonfuls on top of simmering broth. Cover and cook until dumplings are cooked through, 7 to 10 minutes. Gently stir in chicken, season with salt and pepper, and cook until chicken is warmed through, 1 to 2 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 348 g, Fat 8 g, Fiber 3 g, Protein 33 g, SaturatedFat 2 g

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From keyingredient.com


DOWN HOME CHICKEN & NOODLES - RECIPE | COOKS.COM
2014-06-12 Cut rolled dough into 1/4" wide noodles. Let dry 5 to 8 hours. Place 6 to 8 quarts water in large pot cook chicken, carrots, celery and soup base for 2 hours. Remove meat from bones and cut into 1" pieces. Refrigerate stock and skim fat. Reheat and drop noodles by handful into broth, cook for 20 to 30 minutes until tender.
From cooks.com


PAULA DEEN CUTS THE FAT: DOWN-HOME CHICKEN NOODLE SOUP ...
Cook until lightly browned and tender, about 10 minutes. Add the chicken, 8 cups water, salt, thyme, bay leaf, and pepper to taste. Simmer gently, skimming off any foam that rises to the top of the pot, until the chicken is cooked through, about 1 hour. Strain the soup into a large bowl. Discard the vegetables and set the chicken aside to cool.
From pauladeen.com


CHICKEN NOODLE RECIPES - BBC GOOD FOOD
Chicken pad Thai. A star rating of 4.6 out of 5. Enjoy our version of the classic noodle dish with spring onions, egg, beansprouts and peanuts. Add chilli to …
From bbcgoodfood.com


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