Homestyle Chicken And Noodles Recipes

HOMESTYLE CHICKEN AND NOODLES

Steps:

• Combine chicken, broth, carrot, and spices in a large pot.
• Stir well and bring to a slow boil.
• Add noodles and cook for 20 minutes.
• Reduce heat to medium low.
• In a small bowl combine butter, flour and milk until smooth.
• Add flour mixture to pot and stir well.
• Continue to heat additional 5 minutes to thicken.
• Serve immediately.

INCREDIBLY EASY CHICKEN AND 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.

HOME-STYLE CHICKEN & NOODLES

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.

HOMESTYLE CHICKEN AND NOODLES

Steps:

• Clean chicken and place in a large pot with the peeled onion, 3 of the carrots and 3 pieces of the celery. Cover with water and add bouillon (optional but adds flavor). Cover and bring to a boil. Lower heat and simmer until the chicken is done.
• While the chicken is stewing, prepare the noodles. Place flour in bowl and sprinkle with salt. Make an indentation in the flour. Add the eggs and milk. Mix to form a stiff dough. Knead dough. (It has been kneaded enough when you can brush the ball of dough against your cheek and it feels like a baby's bottom). Allow the dough to sit covered for 20 minutes. Roll the dough on a generously floured board until very thin. Cut in strips.
• When the chicken in done, remove from broth. Set the chicken aside, covered, to cool. Remove and discard all the vegetables. (All of the vitamins have cooked out of the vegetables, they are overcooked and tasteless).
• Bring the broth to a boil. Add the sliced carrots and celery. Slowly add the cut noodles. Include the excess flour with the noodles, it will thicken the broth. Lower the heat and allow to simmer for 20-30 minutes.
• Bone the chicken and cut into pieces. Add the meat to the noodles. Season with pepper.
• Serve chopped broccoli on the side. Add some homemade wheat rolls to the meal and your family will think you have prepared a feast!

OLD-FASHIONED CHICKEN AND NOODLES

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.

HOMESTYLE CHICKEN NOODLE SOUP

Steps:

• To cook the chicken breast, wrap each breast tightly in foil and bake on cookie sheet until no longer pink. No water or seasonings needed, the foil keeps the chicken's natural juices "trapped" so it cooks moist and tender. Chop into pieces of whatever size you desire.
• In large stockpot, add broth and start cooking on high heat. Chop veggies to whatever size of pieces you desire. I keep mine on the larger size. Add to broth.
• Add all seasonings to broth, including bay leaf, cover and bring to a rolling boil.
• When boiling, add noodles and chicken to broth, lower heat to med and bring back to a boil, uncovered.
• Boil for approx 25 min or until noodles are al dente.
• Lower heat to get a good simmer. Simmer 15-20 min uncovered. Give a good stir, remove bay leaf and serve.
• Optional Additions:.
• 1/4 tsp celery seed.
• omit onion powder and instead add 1/4c chopped onion.
• Note: If you don't have fresh parsley you can use 1T dried parsley instead.
• Prep time is an estimate and does not include cooking time for the chicken breasts.