Stewed Chicken And Noodles Recipes

CHICKEN AND NOODLES

Steps:

• Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the pot. Set the chicken aside to cool briefly.
• Shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
• Add the shredded chicken, carrots, celery and onions to the pot. Then add the salt, pepper, thyme and turmeric. Bring the mixture to a gentle boil, and then reduce the heat and simmer for 10 minutes. Stir in the noodles; no need to thaw them first!
• Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the splash of half and half (if you're into that kind of thing) and the minced parsley into the pot. Simmer until the noodles are tender, about 15 minutes, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home.

CHICKEN WITH NOODLES AND GRAVY

Steps:

• With a sharp knife, cut leg quarters at the joints if desired. Place in a 4- or 5-qt. slow cooker. Combine the soup, gravy mix and seasonings; pour over chicken., Cover and cook on low for 6-8 hours or until chicken is tender. Cook noodles according to package directions; serve with chicken and sauce.

STEWED CHICKEN AND GARLIC WITH NOODLES

Steps:

• Heat olive oil in a heavy skillet over medium-high heat. Place chicken pieces in the hot oil. Add garlic cloves, parsley, tarragon, cinnamon, bay leaves, salt, and pepper. Pour in wine and bring to a simmer. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is tender, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C). Butter a large baking dish or casserole.
• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the egg noodles and bring back to a boil. Cook until tender but slightly firm, about 5 minutes. Drain well.
• Stir noodles into chicken in the skillet. Transfer chicken and noodles to prepared baking dish. Mix melted butter and breadcrumbs together and sprinkle on top.
• Bake in preheated oven until chicken and noodles are tender, about 30 minutes.

CHICKEN AND NOODLE STEW

Steps:

• Remove visible fat from chicken and cut into 1-inch cubes. Toss well with salt, pepper and red pepper flakes.
• Warm oil in large skillet over med-high heat. Add the chicken and stir fry just till chicken is no longer pink.
• Remove chicken from skillet and set aside. Reduce heat to low.
• Cook onion and mushrooms in same skillet over low heat, covered, till onion is soft and translucent, about 10 minutes.
• Add carrots, bell pepper, tomatoes, wine, stock*, tarragon and thyme and continue to cook, covered until the carrot can be easily pierced with a fork (about 15 minutes).
• *With the stock, start with about 1/2 cup to a cup and watch to see if you need more - I had to keep adding it).
• Add noodles to the vegetable mixture and cook, covered for about 10-15 more minutes (or till noodles are tender - either cook noodles ahead of time or keep adding stock as needed. if noodles are precooked, just heat through after adding to the vegetables).
• Add chicken, parsley and peas and cook till heated through, about 3-5 minutes.

EBONY'S STEWED CHICKEN AND DUMPLINGS

Steps:

• Prepare the chicken: Cut the chicken into 8 pieces with the back bones (2 breasts, 2 thighs, 2 drumsticks, 2 wings). You also can buy the chicken already cut up. Place in a large, heavy cooking pot or Dutch oven and add the onion, celery, salt, flavor enhancer, garlic salt, paprika and enough cold water to just cover the meat (about 4 cups).
• Cover and bring to a boil over high heat. Skim any foam from the surface, then reduce the heat to low and simmer gently until the chicken is almost completely tender, about 45 minutes.
• When the chicken is almost done, make the dumplings: Whisk the flour, baking powder, sugar and salt in a medium bowl. Add the milk and stir to form a thick, smooth batter.
• Uncover the pot and drop heaping teaspoons of the dumpling batter on top of the chicken, spacing apart slightly. Sprinkle with the parsley and cover the pot. Cook for 20 minutes without lifting the lid. If you cut into a dumpling, the dough should be cooked through to the center. Serve the chicken and dumplings on a platter or in serving dishes, garnished with more parsley.

CREAMY CHICKEN THIGHS & NOODLES

Steps:

• Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine soups, sour cream and seasonings; pour over chicken. Cook, covered, on low 7-9 hours or until chicken is tender. Serve with noodles.

CROCK POT CREAMY CHICKEN NOODLE STEW

Steps:

• Place chicken in crock pot.
• Add onion soup mix, butter, broth, and soups.
• Sprinkle paprika and black pepper over mixture.
• Add peas, carrots, and mushrooms.
• Sprinkle parsley flakes over top.
• Add white wine.
• Cook on high for 1 hour, then low for 7 hours.
• Add cooked noodles approximately 30 minutes before end of cooking time.
• Stir thoroughly.
• Add flour by the tablespoon and stir to thicken, if desired.