GOLDEN NOODLES WITH CHICKEN
For a gluten-free version, toss the shallots in cornstarch rather than flour.
Provided by campbells
Number Of Ingredients 14
Steps:
- Make the fried shallots: In a small skillet, heat ¼-inch of oil until shimmering. Working in small batches, add a handful of shallots, and cook, turning frequently, until golden, about 1 minute. Using a slotted spoon, transfer fried shallots to a paper towel lined plate.
- Make the soup: In a medium pot, heat the oil over medium-high. Add the chicken and brown on both sides, about 4 minutes per side. Remove the chicken to a plate.
- Reduce the heat to medium and add the ginger, turmeric, and cumin. Cook, stirring constantly, until fragrant, about 1 minute.
- Pour the broth into the pot and return the chicken. Bring to a boil and then reduce to medium-low. Cover and gently simmer until the chicken breasts are just cooked through, about 10 to 12 minutes. Turn off heat. Using tongs or a slotted spoon remove the chicken breast to a plate and let cool slightly. Discard skin and bones and shred chicken meat. Keep warm.
- Meanwhile, bring a large pot of salted water to a boil. Add the rice noodles or thin spaghetti and cook until al dente per package instructions. Drain.
- Add noodles to broth and serve brothy noodles topped with pulled chicken, herbs, fried shallots, and black pepper.
CROCK POT GOLDEN CHICKEN AND NOODLES
This is a quick and easy crock pot recipe to put together. My children really enjoy this recipe. I adapted this from Quick Cooking.
Provided by bmcnichol
Categories Chicken Breast
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken in crock pot.
- Combine the soup, milk, onion, salt, basil and pepper and pour over chicken.
- Cover and cook on high for 1 hour.
- Reduce heat to low and continue to cook 5-6 hours longer or until the meat juices run clear.
- Serve over noodles.
GOLDEN CHICKEN AND NOODLES
This tender chicken cooks up in a golden sauce that is nicely flavored with basil. It makes for a happy homecoming on those days when you don't have time to cook. -Charlotte McDaniel, Jacksonville, AL
Provided by Taste of Home
Categories Dinner
Time 6h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cut chicken pieces in half; place in a 5-qt. slow cooker. Combine the soup, milk, onion, salt if desired, basil and pepper; pour over chicken. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 5-6 hours longer or until chicken is tender. Serve over noodles.
Nutrition Facts : Calories 258 calories, Fat 9g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 762mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 0 fiber), Protein 27g protein.
GOLDEN CHICKEN AND NOODLES
25
Categories Chicken Vegetables Main Dish Cheese Broccoli Chicken breast
Time 7h
Yield 6
Number Of Ingredients 16
Steps:
- Cut chicken pieces in half; place in a 5 qt. slow cooker. Combine the soup, milk, onion, salt if desired, basil and pepper; pour over chicken. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 5 to 6 hours longer or until the meat servings.
Nutrition Facts :
CROCK POT GOLDEN CHICKEN WITH NOODLES (CAMPBELL'S)
Make and share this Crock Pot Golden Chicken With Noodles (Campbell's) recipe from Food.com.
Provided by AZRT8871
Categories One Dish Meal
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix soup, water, lemon juice, mustard, garlic and carrots in slow cooker.
- Add chicken and turn to coat.
- COVER and cook on LOW 7 to 8 hours.
- or until done.
- SERVE over noodles.
- Sprinkle with parsley.
- Serves 8.
SINGAPORE NOODLES WITH CHICKEN
These exotic stir-fried noodles come together quickly, taste great and won't break the bank!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- In large microwavable bowl, place 8 cups water. Microwave uncovered on High 4 to 5 minutes or until boiling. Soak noodles in hot water until softened, about 8 minutes; drain. Using scissors, cut noodles into 4-inch pieces; set aside.
- In small bowl, mix soy sauce, sugar, curry powder and chili garlic sauce. Stir in 1/2 cup water.
- In 12-inch nonstick skillet, heat vegetable oil over medium-high heat until hot but not smoking. Add chicken; sprinkle with salt, and cook 4 to 5 minutes, turning once, until browned on both sides. Add bell pepper, peas and green onion whites. Cook 3 to 4 minutes, stirring frequently, until vegetables soften and begin to brown on edges and chicken is no longer pink in center.
- Add soy sauce mixture and drained noodles to skillet; stir to combine. Reduce heat to medium. Simmer 1 to 2 minutes, stirring constantly, until sauce is absorbed. Stir in green onion greens. Divide mixture among 4 plates.
Nutrition Facts : Calories 300, Carbohydrate 34 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 3 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 7 g, TransFat 0 g
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