Savory Noodle Broth Recipes

SAVORY SKILLET NOODLES

Steps:

• Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, saute the mushrooms, peppers and onion in butter until tender. Drain noodles; add to skillet. Sprinkle with almonds and bouillon; toss gently to combine. Heat through. Garnish with parsley.

SAVORY CHICKEN NOODLE BAKE

Steps:

• Preheat oven to 350° & grease a 2 1/2- to 3-quart baking dish.
• In large skillet or saucepan over low heat, melt butter; sauté mushrooms until tender.
• Blend in flour, stirring until smooth and bubbly.
• Gradually add chicken broth, milk, pimiento, and salt and pepper; stir constantly until sauce is thickened.
• Stir in chicken, peas, and 1/2 cup of Parmesan cheese.
• Spoon the mixture into the prepared baking dish; sprinkle some Parmesan cheese over top.
• Bake chicken noodle casserole 20 to 25 minutes, until hot and bubbly.

SAVORY CHICKEN AND BROTH

Steps:

• Remove skin and fat from the chicken thighs.
• Place on the bottom of a slow cooker/crock pot.
• Sprinkle the salt, pepper, thyme leaves, celery seeds and poultry seasoning over the chicken pieces.
• Mix together until chicken pieces are coated with the seasonings.
• Pour in the canned chicken broth and beer and stir well.
• Cook on high for 3 or 4 hours or until chicken is tender and falling off the bones.
• Allow to cool before deboning the thighs and store in a container in the refrigerator until ready to use.
• Pour the broth into a glass jar and store in refrigerator until ready to use.

SAVORY NOODLE BROTH

Steps:

• In a large saucepan, combine all ingredients except memmi and noodles, and heat until hot but not boiling; remove from heat. Stir in memmi, if desired. To serve, pour 1 cup broth over noodles in each serving bowl.