MOM'S EASY CHICKEN & HOMEMADE NOODLES
I was browsing chicken & noodle recipes on Zaar, but there aren't many with homemade noodles & IMHO that's the best part. I am posting the current evolution of my mother's (my grandmother's) recipe before I start to forget it. The flour amounts are not specific because it's always different. I just add more as needed to keep the dough workable. Sometimes I use cans of herbed chicken broth or substitute seasoned salt for the regular salt. This is a recipe from memory & I am constantly making little changes to it, but it's always satisfying at the table. Comfort food at it's best. Simple, filling & especially good on a cold winter day. Don't let the length of instructions intimidate. This is very easy, I'm just very detailed. I hope you will give it a try.
Provided by Tinkerbell
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large stock pot, combine chicken, salt & water. Bring to a boil, reduce heat, cover & simmer til chicken is fully cooked.
- While chicken cooks, combine eggs & salt in mixing bowl (I use a stand mixer with dough hook attachment, but it can be mixed by hand with a fork) & beat eggs slightly. Gradually add flour & milk to eggs & continue mixing until the flour is incorporated & dough is no longer sticky to the touch. Slightly more or less flour may be necessary, depending on the size of your eggs.
- When dough is ready, form into a ball & turn out onto a well floured surface. Knead by hand a few times, adding more flour if it gets sticky again. Pat into a round & then roll out into a large rectangle about 12x15 or so & 1/4 inch thick. Be sure to flip dough often, keeping it well floured so it doesn't stick.
- Starting at a short end, use a pizza cutter to cut the dough into 1/4 inch wide (or smaller)strips. (To do the cutting with a sharp knife: flour the top of your rectangle, roll up jelly roll style & slice into 1/8 inch spirals.) When all strips are cut, unroll if needed & toss them with enough flour to keep them from sticking together. Spread noodles out in a single layer on your rolling surface & leave to dry a bit while you are finishing the chicken.
- When chicken is cooked, remove to a cutting board, (discarding the water it was cooked in) & use two forks to shred it into bite-sized lengths.
- Add the chicken broth to the stock pot & bring broth & water to a boil.
- Add noodles & whatever flour is with them to the boiling pot.
- Add the shredded chicken & stir gently. Reduce heat to low to medium-low and simmer, uncovered, for about 10 minutes.
- Add the cream of chicken soup & stir well. If this makes the mixture too thick, add enough of the optional water to make your desired consistency. we like it a bit stew-like, but still thin enough to look like gravy on mashed potatoes.
- Simmer all for another 15-20 minutes, stirring occasionally, or until noodles are tender. Timing really depends on how thick your noodles are cut. We like them a little on the thick side. Serve over mashed potatoes.
INCREDIBLY EASY CHICKEN AND NOODLES
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
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
MOM'S CHICKEN & NOODLES
Make and share this Mom's Chicken & Noodles recipe from Food.com.
Provided by tcourto
Categories Low Cholesterol
Time 45m
Yield 10 cups, 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix first 3 ingredients. This should equal 9 cups.
- Pour into large pan.
- Add soups and chicken.Stir until mixed well.
- Bring to a boil on high heat.
- Add noodles.
- Reduce heat to medium-high and cook uncovered 5 minutes, stirring occasionally.
- Reduce heat again to medium and cook 10-12 minutes more,or until noodles are soft.
- Remove from heat and let set at least 10 minutes to thicken broth before serving.
CHICKEN AND NOODLES RECIPE
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
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
MOM'S CHICKEN
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
- Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.
MOM MOAK'S CHICKEN NOODLE SOUP
Perfect chicken noodle soup recipe. Heavy cream can be used in place of evaporated milk, if preferred.
Provided by carolann moak
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the vegetable oil in a stock pot over medium heat. Cook and stir the onion, celery, and carrots in the hot oil until tender, 8 to 10 minutes. Add the chicken broth, baking potatoes, thyme, and poultry seasoning to the vegetable mixture; bring to a simmer and continue cooking until the potatoes are cooked through, about 15 minutes.
- Stir the cooked chicken, egg noodles, and evaporated milk into the soup; cook until the noodles are cooked through, another 7 to 10 minutes.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 44.1 g, Cholesterol 51.3 mg, Fat 9.1 g, Fiber 4.9 g, Protein 17.7 g, SaturatedFat 3.2 g, Sodium 1067.3 mg, Sugar 9.5 g
MOM'S CHICKEN NOODLE SOUP
My mother was a pastor's wife, and she did a lot of cooking for potlucks. This recipe's one she created herself. I serve it frequently to my husband and to our four children. Every one of them is a hearty eater! -Marlene Doolittle, Story City, Iowa
Provided by Taste of Home
Time 1h25m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, cook chicken in water; cool slightly. Remove chicken from bones; discard bones. Skim fat from broth. Cut chicken into bite-sized pieces; add to broth with remaining ingredients except noodles. Bring to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender. , Meanwhile, for noodles, place flour in a small bowl and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, form a dough ball. Knead for 5-6 minutes. , Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in.-wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving. Freeze option: Freeze uncooked noodles on waxed paper-lined baking sheets until firm. Transfer to freezer containers; return to freezer. Prepare soup as directed, reserving potatoes for later. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Place potatoes in a small saucepan; add water to cover. Simmer 10-15 minutes or until tender. Drain. Meanwhile, cook noodles as directed; drain. Transfer soup and potatoes to a Dutch oven. Heat through. Just before serving, add noodles.
Nutrition Facts : Calories 429 calories, Fat 16g fat (5g saturated fat), Cholesterol 125mg cholesterol, Sodium 1012mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 4g fiber), Protein 34g protein.
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