Dads Chicken And Noodles Recipes

FARMHOUSE CHICKEN AND NOODLES

Steps:

• Place the chicken breast-side up in a 6-8 quart Dutch oven or other heavy-bottomed pot. Arrange the celery, carrot, onion, bay leaf and thyme around the chicken. Add cool water to just barely cover the chicken. Sprinkle in the salt and pepper.
• Cover the pot and bring to a simmer. Cook for about 1 - 1 ½ hours, or until the chicken is falling apart. Turn off the heat and let it rest in the broth for 30 minutes.
• Remove the chicken from the broth and shred the meat into medium-size pieces. Discard the skin and bones.
• Strain the broth and return to the pot. Discard the vegetables and herbs.
• Return chicken to the pot with the broth. Bring to a simmer; add the noodles. Cook for about 6-8 minutes for wide egg noodles, or until the pasta is al dente (cooked, but still slightly firm). Turn off the heat; stir in lemon juice. Taste and season with additional salt and pepper, if necessary.

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.

CHICKEN AND NOODLES RECIPE

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.

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!

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.