Time 45m Yield 6 Number Of Ingredients 11 Steps:
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl. Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes. Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.
Time 1h45m Yield 8 servings Number Of Ingredients 12 Steps:
Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the pot. Set the chicken aside to cool briefly. Shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard. Add the shredded chicken, carrots, celery and onions to the pot. Then add the salt, pepper, thyme and turmeric. Bring the mixture to a gentle boil, and then reduce the heat and simmer for 10 minutes. Stir in the noodles; no need to thaw them first! Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the splash of half and half (if you’re into that kind of thing) and the minced parsley into the pot. Simmer until the noodles are tender, about 15 minutes, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home.
Time 40m Yield 6 Number Of Ingredients 8 Steps:
In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.
Time 1h45m Yield 4 servings. Number Of Ingredients 16 Steps:
Place the first nine ingredients in a Dutch oven; slowly bring to a boil. Reduce heat; skim foam. Cover and simmer for 1 hour or until chicken is tender. Refrigerate broth and chicken for several hours or overnight., For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg substitute and milk; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Roll into a very thin rectangle. Dust top of dough with flour. Roll up jelly-roll style. Cut into 1/4-in. strips. Unroll noodles; allow to dry for at least 1 hour., Skim fat from the broth. Strain broth and return to pan, discarding vegetables. Discard chicken skin. Bone and cube chicken when cool enough to handle; discard bones and set chicken aside. , Bring broth to a boil. Add noodles slowly; cook for 2-5 minutes or until tender. Add chicken; heat though. Garnish with chives and parsley if desired.,
Time 1h15m Yield 6 serving(s) Number Of Ingredients 11 Steps:
In large stock pot, combine chicken, salt & water. Bring to a boil, reduce heat, cover & simmer til chicken is fully cooked. While chicken cooks, combine eggs & salt in mixing bowl (I use a stand mixer with dough hook attachment, but it can be mixed by hand with a fork) & beat eggs slightly. Gradually add flour & milk to eggs & continue mixing until the flour is incorporated & dough is no longer sticky to the touch. Slightly more or less flour may be necessary, depending on the size of your eggs. When dough is ready, form into a ball & turn out onto a well floured surface. Knead by hand a few times, adding more flour if it gets sticky again. Pat into a round & then roll out into a large rectangle about 12x15 or so & 1/4 inch thick. Be sure to flip dough often, keeping it well floured so it doesn’t stick. Starting at a short end, use a pizza cutter to cut the dough into 1/4 inch wide (or smaller)strips. (To do the cutting with a sharp knife: flour the top of your rectangle, roll up jelly roll style & slice into 1/8 inch spirals.) When all strips are cut, unroll if needed & toss them with enough flour to keep them from sticking together. Spread noodles out in a single layer on your rolling surface & leave to dry a bit while you are finishing the chicken. When chicken is cooked, remove to a cutting board, (discarding the water it was cooked in) & use two forks to shred it into bite-sized lengths. Add the chicken broth to the stock pot & bring broth & water to a boil. Add noodles & whatever flour is with them to the boiling pot. Add the shredded chicken & stir gently. Reduce heat to low to medium-low and simmer, uncovered, for about 10 minutes. Add the cream of chicken soup & stir well. If this makes the mixture too thick, add enough of the optional water to make your desired consistency. we like it a bit stew-like, but still thin enough to look like gravy on mashed potatoes. Simmer all for another 15-20 minutes, stirring occasionally, or until noodles are tender. Timing really depends on how thick your noodles are cut. We like them a little on the thick side. Serve over mashed potatoes.
Time 15m Number Of Ingredients 8 Steps:
Heat the oil in a large frying pan, then stir- fry the chicken for about 3 mins, until golden. Throw in the garlic and pepper and cook for 2 mins more. next, add the spring onions, beansprouts, noodles, sauce and 5 tbsp water and toss everything together for a final 2 mins cooking. Serve immediately.
Time 40m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
In a large pot, mix all the ingredients except the noodles. Bring to a boil, then stir in the noodles. Simmer over low heat for 30 minutes or until the noodles are tender, stirring occasionally. This can also be done in a crock pot. I get the soup ingredients hot on the stove and then pour it into the crock pot along with the noodles. Cook for 2 to 4 hours on low heat.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
In a large pot, heat water to a boil. In a large skillet, cook chicken thoroughly using 1 tablespoon of heated oil and remove. In the same skillet, heat olive oil (add more if necessary) on medium high heat then add mushrooms, onion, and garlic and cook until onions are transparent and drain. Cut cooked chicken into bite sized pieces and add chicken, soup, milk, peas, and black pepper to the mushroom mixture and simmer for 15 minutes. Cook noodles according to package then drain and rinse. Add noodles to chicken mixture and serve with biscuits or rolls.
Yield 6 Number Of Ingredients 4 Steps:
Heat oil in large skillet. Cube chicken into bite size pieces and brown in hot oil. Meanwhile, in a large saucepan, boil noodles in water until soft, then drain. Add hot cooked noodles to chicken in skillet and pour in gravy and peas. Stir together until ingredients are covered/coated with gravy. Cover skillet, reduce heat to medium low and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the skillet.
Time 15m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large saucepan, combine the soup, milk, Parmesan cheese and pepper. Stir in the noodles and chicken; heat through.
Time 1h30m Number Of Ingredients 15 Steps:
In a large pot over medium high heat, cook carrots with 1 ½ cup broth, 1 bay leaf, salt, pepper, and dried or fresh thyme until carrots are tender. Add into the pot the remaining chicken broth, celery, onion and garlic and let come to a boil. Next add the dry wide noodles to the pot and cook for 5 minutes uncovered. Then after 5 minutes stir in 1 cup of milk and the frozen peas. In a separate pan mix the remaining milk with the all purpose flour and make a roux by heating and slowly mixing the milk and flour. Be sure to cook off the white flour taste. Next add this milk and flour mixture to the pot with the noodles, vegetables and broth. Finally add the cooked shredded chicken and let the soup simmer until thickened. Remove from heat and serve hot topped with fresh chopped parsley.
Time 55m Yield 6 servings. Number Of Ingredients 13 Steps:
Cook noodles according to package directions; drain. In a saucepan, melt 1/4 cup butter. Stir in flour and 1-1/2 teaspoons salt until smooth. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in wine or additional broth if desired. , In a bowl, combine the noodles, 1 cup white sauce, 2 tablespoons Parmesan cheese, 2 tablespoons butter and 1 teaspoon salt. Transfer to a greased 3-qt. baking dish; set aside. , In a skillet, saute mushrooms and garlic in remaining butter until tender. Stir in pepper and remaining salt. Spoon over noodle mixture. Top with chicken. Pour the remaining white sauce over chicken. Sprinkle with remaining Parmesan. Garnish with paprika., Cover and bake at 350° for 30-35 minutes or until bubbly.
Time 1h Yield 6 Number Of Ingredients 9 Steps:
Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.
Time 20m Yield 6 serving(s) Number Of Ingredients 4 Steps:
Boil water in a large pan. Salt to taste. Add egg noodles. Bring back to a boil. Remove from heat and let them sit in the water for 15 minutes covered. Add soup base and Chicken breast. Place pan back on burner and heat to your desired warmth if not hot enough for your liking.
Time 1h50m Yield 8 Number Of Ingredients 6 Steps:
Remove any giblets, rinse the chicken with cold water, and place it into a large saucepan of water. Add 1 teaspoon salt, and bring to a boil over high heat. Reduce heat to a medium low, and simmer about 1 hour, skimming foam from the broth, until the chicken meat is tender. Mix the flour with a dash of salt in a bowl. With your fingers, make a depression in the top of the flour and drop in the eggs. Add the oil, and stir the eggs into the flour to make a stiff dough. Knead the dough for about 10 minutes, until smooth and elastic, and let it rest, covered, for about 10 minutes. Cut the dough in half, and roll each piece out, on a well-floured surface, into a rectangle shape until it’s about 1/8 of an inch thick. Sprinkle the dough sheet with flour, and roll it up into a loose cylinder. With a sharp knife, cut 1/2 inch wide noodles from the roll. Unroll the noodles, and sprinkle with flour to prevent them from sticking together. Remove the chicken from the broth and let cool about 10 to 15 minutes, until it’s cool enough to handle. Remove the skin and strip all of the meat from the bones, and return the chicken meat to the broth. Bring the broth back to a boil, drop in the fresh noodles, and let simmer over medium-low heat for about 10 minutes, until the noodles are tender, slightly puffed and lighter in color.
Time 1h5m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Combine chicken soup, mushroom soup, chicken broth and diced chicken meat in large pot. Add next 3 ingredients; bring mixture to boil and stir in frozen noodles. Reduce heat to low and simmer for 45 minutes or until noodles are tender.
