Chicken Southern Style Noodles Recipes

SOUTHERN CHICKEN AND NOODLES

Steps:

• Remove the icky parts from the chicken (if you're lucky, they'll be in a bag inside the chicken or get one with the parts already removed. Rinse the chicken and put in a large pot. You are going to add the seasonings to the inside cavity of the chicken. Add a generous teaspoon of salt, about 1/2 teaspoon of pepper (more or less depending on your tastes), about 1/4 to 1/2 teaspoon of garlic, 1/2 teaspoon of onion powder, 1/2 teaspoon of thyme and just a dash of cinnamon. These measurements are approximates, adjust to your liking; you just want the chicken to be flavored nicely from the inside out. Then cover chicken with water and cook on medium-high till the thickest parts are done and it's falling apart when you move the legs. You could also cook it in a crockpot overnight on low.
• Once chicken is done, remove from the pot carefully and set aside to cool enough to handle. Don't dump out your cooking liquid, set it to the side for now. Once cool, it's time to remove all of the yummy meat! Pull off the skin and remove the meat, shred and set aside. Don't forget to make a wish with the wishbone!
• Run the cooking liquid through a strainer or use a paper towel and a colander. This way you remove any funky stuff. It's worth this step because the liquid adds so much flavor! (If you're doing the creamy version, add that step now.) Add the liquid back to a pot and add enough water to cook the noodles in. Add cream of chicken soup and bullion cubes and stir till well mixed. Shred chicken and add as much as you like. When water is boiling add the noodles and cook till tender. Taste and add seasonings to your liking. I usually add more salt, and about another 1/2 teaspoon of pepper and thyme.
• You could use a rotisserie chicken or any pre-cooked chicken or:
• Same recipe as above except use 4 chicken breasts instead of a whole chicken. Boil chicken breasts in water with salt, pepper, onion powder, garlic thyme and a dash of cinnamon. Remove chicken breasts when cooked through and shred. (Add creamy version step here.) Add shredded to chicken back to pot and add enough water to cook noodles. When water is boiling add cream of chicken soup and bouillon cubes; stir well. Add noodles and cook till tender. Add seasonings to taste.
• Prepare as either of the above versions, except you will need to either put cooking liquid in a bowl or use another pot. In an empty pot, melt 3 tablespoons of butter. Sprinkle in 3 tablespoons of flour. Allow to cook together for a minute or two on medium and then mix well. Slowly add cooking liquid back into the pot using a whisk to mix thoroughly. From here follow the rest of the recipes. Allow this version to cook on medium until desired thickness is reached. If it's too thick, thin with more water.

OLD FASHIONED HOMESTYLE CHICKEN AND NOODLES

Steps:

• For the stock, place chicken in a large stockpot and add water to cover. Bring to a boil, skim off foam, and add celery, onion, carrots and salt. Reduce heat and simmer for about 1 hour.
• Remove the chicken and set aside to cool. Once cooled enough to handle, remove the meat tearing into bite sized pieces and discard the bones and skin. Strain but reserve the broth, discarding the vegetables. Return the stock to the pot.
• For the stew, add the chopped onion, carrots and celery to the stock. Bring to a boil. Reduce heat and add the chicken base, pepper, poultry seasoning and thyme. Simmer for 15 minutes.
• Add the mushrooms and noodles. Combine the evaporated milk and cornstarch to make a slurry; stir in. Bring up to a boil, reduce heat and simmer for another 15 minutes.
• Add the shredded chicken to the pot, simmer for another 5 to 10 minutes or until chicken is warmed through, noodles are tender and sauce is thickened.
• Taste and adjust salt as needed.
• May be left on a low simmer to reach desired thickness if stirred occasionally, which is what I usually do.

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.

CHICKEN & SOUTHERN-STYLE NOODLES

Steps:

• Dice celery, carrots and onion and place in large stock pot.
• Add chicken breast, 6 cups chicken broth and 5 cups water, basil, salt and pepper to taste and 2 TBS butter.
• Bring to a boil then turn to medium to medium high heat and boil for 1 1/2 hour.
• While chicken is boiling make noodles.
• In large mixing bowl add 2 cups flour, parsley, eggs, 2 pinches of salt and 1/2 tsp ground pepper, shortening and stir.
• Once dough starts to form flour both hands and knead. Keep adding additional flour a little at a time until the dough quits sticking to your hands.
• Turn dough onto floured surface and with a floured rolling pin roll to 1/8 inch thickness.
• Using a pizza cutter cut noddles into thin 1 - 1 1/2 inch strips
• Lightly dust with flour.
• Sprinkle with onion powder.
• Cover with paper towels and let dry.
• Take chicken out of pot and let cool then de-bone and shred using two forks to shred
• Add chicken back to pot and bring back to a boil.
• Add the additional chicken broth and water and bring back up to a boil.
• Add noodles one at a time quickly to pot.
• In a small dish mix the cornstarch and cold water and make into a slurry then add to stock pot.
• Stir noodles every couple minutes to keep noodles from sticking to each other and cook for 20-30 minutes.
• Take one noodle out and taste to see if it's done which you can tell by it's firmness and less floury taste.

SOUTHERN STYLE CHICKEN AND DUMPLINGS

Steps:

• In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour.
• Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.
• To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. 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.

SOUTHERN CHICKEN NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions and drain. Meanwhile , in a large skillet , melt butter iover low heat. Saute mushrooms . Blend in flour, stirring until smooth. Gradually add broth, milk , pimiento, salt and pepper, stirring constantly until sauce is thickened. In a buttered ( or pammed) 2 1/2 quart casserole , combine noodles, chicken and sauce. Sprinkle parmesan cheese over top . Bake chicken noodle casserole 20 to 25 minutes in a preheated 350 degree oven.