Chicken Noodle Soup Over Mashed Potatoes Recipes

Steps:

• In large pot or stock pot, place chicken with water and chopped onion, season with seasoning salt.
• Boil on medium high for 2 hours, adding water as needed.
• Remove chicken from pan, being careful to leave broth in pot.
• De-skin and de-bone chicken. Cut or shred into bite sized pieces and add meat to broth.
• Top off water and add some more seasoning salt.
• Bring to boil. Add egg noodles.
• Meanwhile,Cut up potatoes and boil in a pot of water until they break when you stab them with a fork.
• Drain. Add milk, butter, and salt and mash.
• Cook chicken and egg noodles until noodles are tender.
• Serve chicken noodles over a bed of mashed potatoes with a little broth. Season with salt and pepper.

Steps:

• Bring 6 1/2 c water and chicken broth to a boil, add boullion cubes; dissolve.
• Add chicken breasts, cook until no longer pink, remove, let cool then shred.
• Skim top of broth to get any foam off top.
• Bring to a boil again, add noodles, bring to a med boil again then add veggies.
• Cook 15-20 minutes or until noodles are tender.
• Turn heat off add chicken breast and parsley, cover.
• Let stand about 10 minutes, S&P to taste, serve over a scoop of mashed potatoes.

Steps:

• Cook on stove for 15 minutes. Add 1 can chicken or 2-3 cooked chicken breasts and one bag of Amish home-made noodles. Can add 1 cup hot water if you need more juice. Cook until soft. I served it w/mashed potatoes and added about a cup of my potato water when I drained my potatoes to mash.

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:

• Place chicken in large pot and cover with water. Add onion, chopped carrots, and celery stalks. Bring to a boil; simmer gently about 2 hours or until tender. Remove chicken from stock, and let cool; remove meat from bones. Cut up chicken and store in the refrigerator until ready for use. Strain broth and chill. Remove fat from top of cooled broth. About 30 minutes before serving, place broth in pot, adding garlic, bouillon, grated carrots, and minced parsley. Add more water as needed to make enough broth. Bring to a boil, then add chicken pieces, linguine noodle pieces, and peas. Cook until noodles are done. Serve over mashed potatoes in bowls. Fun Fact: The Mormon Tabernacle Choir is a 360-member, all-volunteer choir. The choir is sponsored by The Church of Jesus Christ of Latter-day Saints. However, the choir is completely self-funded, traveling and producing albums to support the organization. Since its establishment more than 150 years ago, the choir has performed and recorded extensively, not only in the United States but around the world. Since its first recording in 1910, the choir has earned five gold albums and two platinum albums.