Quick Chicken And Noodles Recipes

QUICK CHICKEN AND NOODLES RECIPE

Steps:

• Heat oil in a saucepan or Dutch oven.
• Add onion and garlic. Saute until tender.
• Add broth, allow about one cup of broth per serving.
• Bring to a boil. Add about ¼ cup chopped carrots per serving and about 1 Tbsp chopped celery per serving, or desired amount.
• Reduce heat and simmer until vegetables are almost tender, about 5minutes.
• Add noodles, about one cup of uncooked noodles per serving or desired amount and about ¼ tsp dried basil per serving. Add peas and green beans.
• Gently boil until noodles are almost tender.
• At this point, add chopped chicken, about ⅓ cup per serving. OR remove some of the noodle mixture to another saucepan. Add vegetarian chicken product for a vegetarian version.
• Warm through.
• Stir a little cornstarch into some cold water. Add to the bubbling pot and stir to thicken.
• Reduce heat to medium-low. Gently stir in desired amount of sour cream. Add salt and pepper to taste.
• Serve in soup or pasta bowls.

QUICK CHICKEN NOODLES

Steps:

• Heat the oil in a large frying pan, then stir- fry the chicken for about 3 mins, until golden.
• Throw in the garlic and pepper and cook for 2 mins more. next, add the spring onions, beansprouts, noodles, sauce and 5 tbsp water and toss everything together for a final 2 mins cooking. Serve immediately.

INCREDIBLY EASY CHICKEN AND NOODLES

Steps:

• In a large pot, mix all the ingredients except the noodles.
• Bring to a boil, then stir in the noodles.
• Simmer over low heat for 30 minutes or until the noodles are tender, stirring occasionally.
• This can also be done in a crock pot.
• I get the soup ingredients hot on the stove and then pour it into the crock pot along with the noodles.
• Cook for 2 to 4 hours on low heat.

CREAMY CHICKEN AND NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl.
• Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes.
• Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.

EASY CHICKEN AND NOODLES

Steps:

• In a large saucepan, combine the soup, milk, Parmesan cheese and pepper. Stir in the noodles and chicken; heat through.

QUICKIE CHICKEN AND NOODLES

Steps:

• Cut chicken into bite sized pieces, sprinkle with poultry seasoning, salt and pepper, and saute in one tablespoon of the butter.
• When chicken is no longer pink and is starting to turn golden brown, add chicken broth and carrots.
• Simmer on medium heat approximately 10 minutes.
• Stir in egg noodles and simmer approximately 25-30 minutes until noodles are tender.
• Add cream of chicken soup and the remaining tablespoon of butter, simmer for 5-10 more minutes and serve.