My Dads Favorite Chicken Noodles Recipes

DAD'S ROAST CHICKEN -- MY WAY WITH A PARSLEY LEMON JUICE OIL

Steps:

• Preheat the oven to 400 degree F.
• Trim off any excess skin or fat from the chicken. Cut off and discard the wing tips. Place the chicken pieces in an 11 by 13-inch baking pan, or any pan that that they fit in without crowding. Season the chicken pieces generously with salt, pepper, olive oil, the herbs, and the lemon zest. Toss through all the seasonings and then arrange the chicken piece skin side up in the pan. You can season the chicken pieces and set them up in the roaster up to a day before you cook them. Cover the pan with plastic wrap and refrigerate.
• Roast until the skin is nicely browned and there is no pink near the thigh bone and the juices run clear, about 35 to 40 minutes. Check both white meat and dark meat. If the white meat is done before the dark meat, take it out and set it on the serving plate until the dark meat is done.
• For the parsley drizzle, wash and dry the parsley. Remove the leaves from the stems and chop the leaves finely. Combine the remaining ingredients in a bowl and use immediately to garnish the roast chicken.

MY DAD'S LEMON CHICKEN

Steps:

• 1. Marinate the chicken: In a large bowl, whisk the eggs with 3 tablespoons of the cornstarch until smooth. Season the chicken on all sides with salt, and submerge it in the egg mixture. Cover with plastic wrap and refrigerate for at least 4 hours and up to 6 hours.
• 2. Make the lemon sauce: In a medium saucepan, combine the soy sauce, lemon juice, white vinegar, and sugar. Simmer over medium heat until the flavors come together and the sugar has dissolved, 3 to 5 minutes. Add the ginger and garlic, and simmer for 1 additional minute. Remove from the heat and keep the sauce warm.
• 3. Fry the chicken: Pour the peanut oil into a large heavy-bottomed pot (or wok) and bring it to 350 degrees F over medium-low heat. (Use a deep-frying thermometer to monitor the temperature as it heats.) Remove the chicken from any liquid in the bowl and spread it in an even layer on a baking sheet. Use a fine-mesh sieve to sprinkle the remaining 3 tablespoons cornstarch in an even layer over all sides of the chicken pieces. Drop some of the lemon slices carefully into the oil and fry until light brown with crisped edges, just 1 to 2 minutes. Remove with a slotted spoon to a baking sheet lined with a kitchen towel. In batches, add the chicken to the hot oil and cook until crispy and browned, 3 to 5 minutes. Use a slotted spoon to transfer the chicken to the baking sheet. Season with salt.
• 4. Finish the dish: Stir the lemon slices and fresh chile into the sauce. Arrange the fried chicken pieces on a platter, and pour the sauce over them. Serve immediately.

DAD'S FAVORITE CASSEROLE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a large casserole dish.
• In a skillet over medium heat, cook the ground beef until evenly brown. Drain grease. Mix in garlic, and season with salt and pepper. Stir in spinach, and cook until heated through. Stir in the uncooked egg noodles, and transfer to the prepared casserole dish. Mix in cream of mushroom soup and milk, and sprinkle with cheese.
• Bake 45 minutes in the preheated oven, until bubbly.

FAVORITE HOMEMADE CHICKEN AND NOODLES

Steps:

• Put chicken breasts and water and salt and pepper in dutch oven/stew pot to boil.
• (Continue to low boil until noodles are made).
• Mix remaining ingredients (mixing by hand is the best way).
• Add flour (if needed) until you get firm not hard ball.
• Roll out on floured pastry sheet or where ever you roll out dough.
• Keep flouring and flipping dough till you have the thickness you desire (I recommend 1/8-inch).
• Flour flat dough then roll up.
• Cut to thickness desired (I recommend 5/8-inch).
• Before unrolling the strips, sprinkle flour on them, unroll them and add more flour mix them together, place noodles and all the flour in a bowl.
• Let set.
• Remove the chicken from the pot and cut into chunks or strips.
• Add the canned broth to the water.
• Bring to boil, add the noodles, remaining flour and the chicken to the pot stir well, bring to boil then simmer stirring often.
• Done in about an hour.
• Wonderful served over mashed potatoes.

DAD'S FAVORITE CHICKEN ENCHILADAS

Steps:

• Add oil and spices to a large one gallon bag. Mix thoroughly. Add chicken. Squoosh around to coat the chicken evenly. Yup, technical term, "squoosh". If you can, stick this in the fridge overnight. If not, don't sweat over it.
• At this point you can freeze the meat, add the packages of tortillas, and have an OAMC meal. Simply defrost everything later and assemble. Do not assemble this and then freeze, flour tortillas do not freeze well in the presence of liquid.
• Now, you can dump the spiced chicken in the crockpot for 6 hours on low. Or you can brown the chicken in a big skillet on medium high heat - 4-5 minutes each side, then add chicken stock and simmer about 20 minutes until the chicken about falls apart.
• Remove chicken from cooking vessel to a large bowl. Reserve 1/2 cup of the cooking liquid. Shred the chicken using two forks or your hands (or just look at it hard if you used your crockpot). Add the reserved cooking liquid and stir to combine.
• Preheat oven to 350°F Prep a 9x13-inch baking dish by pouring 1/2 cup enchilada sauce in the bottom and "Rolling" it around the bottom to evenly coat.
• Spoon about 1/4 cup of the chicken onto the bottom third of a tortilla, roll tight, and place in the pan, seam side down. Continue until you have filled the dish or run out of chicken. Pour on the rest of the enchilada sauce, and sprinkle on the cheese.
• Bake at 350°F for about 20 minutes, or until the cheese is all melted and the sauce is bubbly and thick.
• Real Cook times: 20 to 30 minutes of work time (how fast can you roll them?); 6 hours cooking (if you use a crock pot) or 30 minutes cooking (if you use the stovetop); and 20 minutes in the oven.

DAD'S CHICKEN AND NOODLES

Steps:

• In large pot simmer chicken, onion, and celery in chicken broth until chicken is done. Cut up chicken and add it back to broth. Bring to boil.
• Put eggs in a bowl and add flour until right consistency to roll out, do not add too much flour. Roll out dough to 1/8 inch to 1/4 inch thickness. Slice once lengthwise then cut into quarter inch strips shake them out with your fingers so they don’t clump then add to broth.
• Cook for 5-8 minutes or until desired doneness.

CHICKEN & 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.

DAD'S CHICKEN NOODLE SOUP

Steps:

• Cook one whole chicken. I use a blue roasting pan with lid, wash the chicken, place in pan, cover, into oven at 350° for an hour. Don't forget to flour the liver and cook it too, it's the best part. No need to add water or anything.
• When the chicken is done, set aside to cool.
• Cut up a pound of carrots and boil them for 10 minutes in a saucepan,
• then add six cut up stalks of celery to the boiling carrots and cook for 10 minutes longer.
• Drain the vegetables and rinse with cold water. Careful now, make sure the celery is a little crunchy.
• Start heating 8 cups of water in your large soup pot, when it boils add chicken bouillon in the proper amount and boil for a few minutes. Then set soup pot off heat.
• Add the cut up chicken meat that has been separated from the bones, and skin and other littly icky chicken parts.
• The chicken left over stuff then gets boiled for 10 minutes in a small saucepan with about 4 cups of water to leech out the true essence of chicken. That part isn't really necessary, but it tastes better when you do that step.
• The cooled carrots and celery are now added to the soup pot.
• Boil a 1 pound package of egg noodles, don't cook too long, al dente is the goal. Rinse in cold water and into the soup pot.
• By now the chicken parts are boiled, pour through a strainer and when the liquid cools some, the fat will rise to the top. Skim that off, and add that last 2 cups or so of liquid to the soup pot.
• That's about it. There's enough salt from the bouillon, I guess you could do herbs if you know about that, but I just let it cool a litle while and into the fridge. We microwave it to reheat, it's gone in 2 days. It feels healthy. Bon appetite.

DAD'S CHICKEN SOUP

Steps:

• Bring first 5 ingredients to boil in heavy large pot or Dutch oven over high heat. Mix in rice and thyme. Return soup to boil. Reduce heat to medium and simmer soup uncovered until rice is tender, stirring occasionally, about 30 minutes. Add chicken and simmer until heated through, thinning with additional broth if desired. Season with salt and pepper. Transfer soup to large bowl. Garnish with parsley and serve.

DAD'S CHICKEN NOODLE POT PIE

Steps:

• Combine first 7 ingredients and pour in a 9 x 13 casserole dish.
• Mix the flour, milk, and mayo until smooth and pour over the chicken mixture.
• Bake at 375 degrees for 45 minutes or until golden brown.

MY CHILDREN'S FAVORITE CHICKEN NOODLE SOUP

Steps:

• In a large pot, boil chicken in enough water to cover with salt and pepper. Add water as it boils away. When chicken is done, about 2 hours, remove from pot, allowing chicken and broth to cool.
• When cool enough to handle, pull meat from bone, skim fat from broth, and return meat to pot. Heat on med-high heat until gently boiling.
• Add noodles and flakes, simmering until noodles are done (about 10 minutes).

MY DAD'S FAVORITE CHICKEN & NOODLES

Steps:

• Put water, bouillion cubes& chicken broth in large pot (5 quart Dutch oven or stock pot).
• Place on medium heat& bring to a boil.
• While broth mixture is heating up, chop celery, carrots& onion- add to broth.
• Add garlic, parsley flakes, salt& pepper (taste first before adding the extra salt- bouillion cubes can be very salty!) Bring broth back to a boil& let vegetables cook in the broth for approximately 10 minutes.
• Clean chicken breasts& remove any membranes, fat&/or tendons.
• Cut into 1/2-1 inch pieces.
• Add chicken pieces to broth/vegetable mixture& bring back to a boil.
• When chicken is cooked, add frozen noodles to pot; cover& simmer until noodles are tender& broth is thickened.
• Serve with biscuits- YUMMY!