Grandmas Easy Chicken And Noodles Recipes

GRANDMA'S EASY CHICKEN AND NOODLES

Steps:

• 1. Cook chicken meat in water with vegetables, bouillon, and seasonings. When meat is done remove it from pot. Allow to cool and cut in bite sized pieces.
• 2. Return meat to pot and add noodles. Bring heat back up to a simmer, cover, and cook until noodles are done. Your dish should not be soupy but thick. If need be thicken the juices with a bit of Wondra flour stirred in. Adjust seasonings.
• 3. This dish is usually served over mashed potatoes in Northern Indiana.

GRANDMA'S NOODLES II

Steps:

• Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls.
• Roll out dough, and let stand for 20 minutes.
• Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours.
• Drop into hot soup--cook for about 10 minutes.

GRANDMA'S CHICKEN NOODLE SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
• In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
• In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

GRANDMA'S HOMEMADE CHICKEN NOODLES

Steps:

• The chicken can be whole pieces or bite sized whatever you prefer. I like to cut chicken breast into bite sized pieces.
• In a large soup pot boil chicken in water or chicken broth. Add garlic, salt and pepper to taste.
• While chicken is boiling combine flour, salt and eggs into a large mixing bowl. Start with a 1/4 cup of milk and add more milk or flour to get a pie crust type consistency.
• Roll out dough on a floured surface as thin as you like remembering that the noodles will probably double in thickness when cooking (Thinner the better in my mind). Cut the noodles with a pizza or noodle cutter. I typically cut them into 1/2 inch by 5 inch pieces.
• If the chicken is finished cooking then add the noodles into the boiling broth and cook until done. (If they are not finished you will see a white center, the noodles turn yellow when cooked) Takes about 5 minutes to cook at the thickness that I roll the noodles.
• Add the worcestershire sauce and butter.
• Serve in a bowl or plate depending on if you want lots of broth or not and I recommend sprinkling parmesean cheese over the top when finished.

GRANDMA'S CHICKEN AND NOODLES

Steps:

• Use German/Amish-style egg noodles for best results.
• Boil chicken until the meat falls off the bone.
• Debone and cut it up into tiny pieces.
• Put mean back into water, boiling, and add the egg noodles.
• Add salt and pepper to taste.
• Boil until noodles grown in size and are soft, and all water is absorbed or boiled off.

GRANDMA'S CREAMY CHICKEN WITH NOODLES

Steps:

• 1. Prepare all vegetables and place in a small bowl.
• 2. Pull the flesh off the chicken with your fingers, into strips, and place into another small bowl.
• 3. In a large frying pan add the oil, ginger and garlic and when hot add all the vegetables. Stir until they are softened (about 5 minutes).
• 4. Add lemon juice, mustard and parsley and stir through.
• 5. Add chicken stock and then 2 minute noodles (you can use one of the flavor sachets if your stock isn't strong enough). Then crumble the dried noodles into the pan. Stir through until all are softened, about 2 minutes.
• 6. Add the lite cream and the chicken pieces and adjust the liquid if needed (use a little more cream or milk or even hot water). When all is heated through, serve in soup bowls with a fork.