Farmhouse Chicken And Noodles Recipes

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HOME-STYLE CHICKEN & NOODLES



HOME-STYLE CHICKEN & NOODLES image

HOME-STYLE CHICKEN & NOODLES

Provided by Pamela Shank

Categories     Main Dishes

Number Of Ingredients 7

3 cups water
1 (32oz) box chicken broth
1 (12 oz) package frozen egg noodles
2 cups cooked chicken, shredded or cut in cubes (may use deli roasted chicken)
1 (10 3/4 oz) can cream of chicken soup (cream of chicken with herbs excellent also)
1 teaspoon kosher salt
1/2 teaspoon coarse black pepper

Steps:

  • Pour the water and chicken broth in a large dutch oven or saucepan. Bring to a boil over a high heat.
  • Stir in the noodles, reduce heat to low, cover and simmer 15 minutes. Stir frequently.
  • Stir in the chicken, soup, salt, and pepper. Bring to a boil, lower heat, cover and simmer for 30 minutes. Continue to stir frequently.
  • Turn heat off and allow the noodles to set for a few hours. If more than 2 hours, refrigerate.
  • Prior to serving, heat pan, slowly, over a low heat and stir frequently. Add more salt and pepper if needed to taste. If noodles are too thick, add small amounts of chicken broth to obtain desired thickness.

OLD FASHIONED HOMESTYLE CHICKEN AND NOODLES



Old Fashioned Homestyle Chicken and Noodles image

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

1 (4-5 pound) whole hen or chicken
2 stalks of celery with leaves
1 medium onion, cut into large chunks
2 carrots, cut into large chunks
2 teaspoons of salt
1/2 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
2 tablespoons chicken base (like Better than Bouillon)
Freshly cracked black pepper, to taste
Dash poultry seasoning
1/2 teaspoon dried thyme, crushed
1 (8 ounce) package fresh sliced mushrooms, optional
1 (24-ounce) package frozen egg noodles (like Reames or Grandma's) or dried Kluski noodles
1 (5 ounce) can evaporated milk
2 tablespoons cornstarch

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.

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