Better Than Moms Chicken And Noodles Recipes

Steps:

• Melt the butter in a large pot over medium-high heat. When the butter begins to bubble, add the shallots, celery, mushrooms, carrots, and a pinch of salt, and cook until the vegetables are starting to soften, about 5 minutes. Add the flour, and cook, stirring frequently, until the vegetables are coated, about 2 minutes. Gradually stir in the chicken stock. Bring the soup to a simmer, stirring frequently, and cook until the vegetables are tender and the soup has thickened slightly, about 15 minutes.
• Meanwhile, bring a large pot of water to a boil. Generously salt the water, and cook the egg noodles until they are just tender, about 7 minutes (this will vary from brand to brand, so check the bag for an accurate cooking time). Drain the noodles in a colander, transfer them to a bowl, toss them with the vegetable oil to prevent sticking, and set them aside.
• Add the chicken slices to the soup pot, and simmer until the chicken is cooked through, 4 to 5 minutes. Add the half-and-half. Stir in the reserved noodles, the peas, and the parsley or dill, and simmer for another 5 minutes, until heated through. Season with salt and plenty of black pepper.
• This soup can be prepared a day in advance (just allow the dish to cool slightly after cooking, then cover and refrigerate).

Steps:

• Mix first 3 ingredients. This should equal 9 cups.
• Pour into large pan.
• Add soups and chicken.Stir until mixed well.
• Bring to a boil on high heat.
• Add noodles.
• Reduce heat to medium-high and cook uncovered 5 minutes, stirring occasionally.
• Reduce heat again to medium and cook 10-12 minutes more,or until noodles are soft.
• Remove from heat and let set at least 10 minutes to thicken broth before serving.

Steps:

• In a 5-6 quart slow cooker, combine carrots, parsnips, onions, and celery.
• Add chicken, garlic, thyme, sage, salt, and pepper.
• Pour broth and sherry over chicken mixture in cooker.
• Cover; cook on LOW for 7 hours or on HIGH for 3 hours.
• Stir in noodles; increase setting to HIGH.
• Cover and cook for 1 to 1 1/2 hours more until noodles are tender.
• Transfer chicken to a cutting board.
• Using two forks, coarsely shred chicken; discard bones.
• Return chicken to slow cooker.
• Turn off cooker; stir in peas; cover and let stand for 5 minutes.
• Garnish with fresh sage leaves.