FARMHOUSE CHICKEN AND NOODLES
A simple farmhouse classic, these old-fashioned Chicken and Noodles are total comfort food!
Provided by Blair Lonergan
Categories Dinner
Time 2h
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 2 cups, Calories 300 kcal, Carbohydrate 43 g, Protein 21 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 39 mg, Sodium 1351 mg, Fiber 2 g, Sugar 2 g
OLD FASHIONED CHICKEN AND WAFFLES
This Old Fashioned Chicken and Noodles recipe is a comfort food classic. It's chock-full of egg noodles, tender chicken, veggies, and a creamy sauce.
Provided by Jillian
Categories Main Course
Time 3h20m
Number Of Ingredients 10
Steps:
- Clean and wash chicken and place in a very large pot with onion, celery, carrots, parsley, 1 teaspoon salt, and ½ teaspoon pepper. Cover with water and place the lid on top.
- Bring the mixture to a boil, and allow to boil for about 30 minutes. Then, turn the temperature to low and cook for 2 ½ - 3 hours or until the chicken is cooked and tender.
- Drain the chicken and vegetables from the pot, save the cooking liquid!
- Add the cooking liquid back to the pot along with 2 cups of store-bought stock. Cook the noodles as per the package instructions. Drain the noodles when done, reserving the cooking liquid.
- While the noodles are cooking, debone the chicken and cut it into small bite-size pieces.
- Add the drained noodles back to the pot. Stir in condensed soup and milk to the noodles.
- Stir in the chicken pieces and cooked vegetables. Add some of the reserved cooking liquid if the mixture is too dry. Season to taste with salt and pepper. Serve.
Nutrition Facts : Calories 730 kcal, Carbohydrate 69 g, Protein 43 g, Fat 31 g, SaturatedFat 9 g, Cholesterol 183 mg, Sodium 637 mg, Fiber 4 g, Sugar 8 g, ServingSize 2 cups
HOME-STYLE CHICKEN & NOODLES
HOME-STYLE CHICKEN & NOODLES
Provided by Pamela Shank
Categories Main Dishes
Number Of Ingredients 7
Steps:
- Pour the water and chicken broth in a large dutch oven or saucepan. Bring to a boil over a high heat.
- Stir in the noodles, reduce heat to low, cover and simmer 15 minutes. Stir frequently.
- Stir in the chicken, soup, salt, and pepper. Bring to a boil, lower heat, cover and simmer for 30 minutes. Continue to stir frequently.
- Turn heat off and allow the noodles to set for a few hours. If more than 2 hours, refrigerate.
- Prior to serving, heat pan, slowly, over a low heat and stir frequently. Add more salt and pepper if needed to taste. If noodles are too thick, add small amounts of chicken broth to obtain desired thickness.
HOMESTYLE CHICKEN AND NOODLES
Old fashioned. This recipe is an old standard. Never a complaint when these are put on the table for dinner.
Provided by datadoll
Categories One Dish Meal
Time 30m
Yield 5-8 serving(s)
Number Of Ingredients 12
Steps:
- Clean chicken and place in a large pot with the peeled onion, 3 of the carrots and 3 pieces of the celery. Cover with water and add bouillon (optional but adds flavor). Cover and bring to a boil. Lower heat and simmer until the chicken is done.
- While the chicken is stewing, prepare the noodles. Place flour in bowl and sprinkle with salt. Make an indentation in the flour. Add the eggs and milk. Mix to form a stiff dough. Knead dough. (It has been kneaded enough when you can brush the ball of dough against your cheek and it feels like a baby's bottom). Allow the dough to sit covered for 20 minutes. Roll the dough on a generously floured board until very thin. Cut in strips.
- When the chicken in done, remove from broth. Set the chicken aside, covered, to cool. Remove and discard all the vegetables. (All of the vitamins have cooked out of the vegetables, they are overcooked and tasteless).
- Bring the broth to a boil. Add the sliced carrots and celery. Slowly add the cut noodles. Include the excess flour with the noodles, it will thicken the broth. Lower the heat and allow to simmer for 20-30 minutes.
- Bone the chicken and cut into pieces. Add the meat to the noodles. Season with pepper.
- Serve chopped broccoli on the side. Add some homemade wheat rolls to the meal and your family will think you have prepared a feast!
Nutrition Facts : Calories 839.8, Fat 45.5, SaturatedFat 13.1, Cholesterol 280.9, Sodium 335.4, Carbohydrate 49.2, Fiber 4.3, Sugar 5.3, Protein 55
OLD-FASHIONED CHICKEN AND NOODLES
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
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 'N' NOODLES
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
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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