Old Fashioned Chicken N Noodles Recipes

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.

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.

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.

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.

Steps:

• In a large saucepan, combine the soup, milk, Parmesan cheese and pepper. Stir in the noodles and chicken; heat through.