Old Fashioned Chicken N Noodles Recipes

OLD-FASHIONED CHICKEN AND NOODLES

Old-Fashioned Chicken and Noodles image

This was a Sunday favorite when I was growing up. Sometimes my mother dipped the chicken in seasoned flour after boiling and fried it.

Provided by Roge

Categories Main Dish Recipes Pasta Chicken

Time 1h50m

Yield 8

Number Of Ingredients 12

Ingredients

1 (2 to 3 pound) whole chicken, cut into pieces
4 stalks celery, diced
celery tops
1 carrot, shredded
1 onion, halved - unpeeled
ground black pepper to taste
3 (32 fluid ounce) containers chicken broth
2 eggs, beaten
1 cup warm water
2 tablespoons vegetable oil
1 teaspoon salt
3 cups all-purpose flour

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.

Nutrition Facts : Calories 430 calories, Carbohydrate 40.2 g, Cholesterol 117.1 mg, Fat 16 g, Fiber 1.9 g, Protein 28.2 g, SaturatedFat 3.8 g, Sodium 1991.4 mg, Sugar 3.2 g

OLD-FASHIONED CHICKEN AND NOODLES CASSEROLE/CARRIE SHERIDAN

Old-Fashioned Chicken and Noodles Casserole/Carrie Sheridan image

my grandmother used to make this - it keeps well and freezes well... and it doesn't taste mushroom-y at all, just comforting... good for potluck, buffets, kids -

Provided by carrie sheridan

Categories One Dish Meal

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

4 chicken breasts
4 onions, peeled, quartered and stuck with cloves
8 ounces mullers egg noodles
2 (12 ounce) cans cream of mushroom soup
1 (6 ounce) can b&b sliced button mushrooms
2 cups corn flakes, crushed

Steps:

Boil chicken breasts and quartered onions studded with 1 whole clove each in boiling water until cooked. Remove chicken and let cool a little bit.
Cook egg noodles according to package instructions and drain.
Shred chicken. Combine noodles, 2 cans of soup, can of mushrooms with liquid. Add chicken and mix well.
Put in 2 quart glass casserole dish. Cover with crushed corn flakes.
Bake at 350 for 30 minutes.
Add chicken or vegetable bouillon, if needed, to moisten.
Let sit 15 minutes.
You can boil a whole chicken --.
You can also substitute with canned tuna and use MORGA or Better Than Bouillon bouillon base.

Nutrition Facts : Calories 478.2, Fat 17.5, SaturatedFat 4.7, Cholesterol 93.8, Sodium 936.9, Carbohydrate 50.7, Fiber 3, Sugar 7.1, Protein 29.7

OLD-FASHIONED CHICKEN 'N' NOODLES

Old-Fashioned Chicken 'n' Noodles image

Reminiscent of grandmas's house, this dish is easy to put together in your slow cooker. Taken from Mable Hoffman's Complete Crockery Cookery

Provided by my kids mom

Categories Chicken

Time 5h20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2-3 lbs chicken pieces
1 small onion, finely chopped
1/2 cup thinly sliced celery
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon poultry seasoning
1/2 teaspoon chopped fresh thyme
1 (10 1/2 ounce) can condensed chicken broth
1/4 cup cornstarch
1/3 cup cold water
12 ounces medium egg noodles
chopped fresh parsley

Steps:

Rinse chicken and pat dry with paper towels. Combine chicken, onion, celery, garlic, salt, pepper, poultry seasoning and thyme in a 3 1/2 quart slow cooker. Add chicken broth. Cover and cook on low 4 or 5 hours. Or until chicken is tender.
Remove chicken from slow cooker. Discard skins and bones; cut chicken into bite-sized pieces and set aside.
Turn control to HIGH. Dissolve cornstarch in cold water. Stir into juices in slow cooker. Cover and cook on HIGH 15 to 20 minutes or until slightly thickenend. Stir in chicken.
Meanwhile, cook noodles according to package directions and drain. Spoon mixture over cooked noodles. Sprinkle with chopped parsley.

Nutrition Facts : Calories 369.3, Fat 19.1, SaturatedFat 5.4, Cholesterol 103.3, Sodium 598.1, Carbohydrate 21.3, Fiber 1.1, Sugar 1.1, Protein 26.4

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