Creamychickenandnoodlessouthernliving Recipes

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:

• Cook noodles according to package directions. , Meanwhile, preheat oven to 350°. In a Dutch oven, melt 6 tablespoons butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat. Stir in chicken, gravy and pimientos., Drain noodles; toss with remaining butter. Stir into chicken mixture. Transfer to a greased 13x9-in. baking dish. , Cover and bake 30-35 minutes or until bubbly. Combine cheese, bread crumbs and melted butter. Sprinkle around edges of casserole. Bake, uncovered, 10 minutes longer or until golden brown. Let stand 10 minutes before serving.

Steps:

• Remove 1 tablespoons Italian dressing mix from envelope, and set aside; reserve remaining mix for another use.
• Cook noodles according to package directions; drain well, and return noodles to pan.
• Stir in 2 tablespoons butter, and toss to coat.
• Stir in chopped chicken, next 3 ingredients, and 1 tablespoons dressing mix.
• Cook mixture over medium-high heat, tossing to coat evenly, 5 minutes or until thoroughly heated.
• Serve immediately.

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:

• Dice celery, carrots and onion and place in large stock pot.
• Add chicken breast, 6 cups chicken broth and 5 cups water, basil, salt and pepper to taste and 2 TBS butter.
• Bring to a boil then turn to medium to medium high heat and boil for 1 1/2 hour.
• While chicken is boiling make noodles.
• In large mixing bowl add 2 cups flour, parsley, eggs, 2 pinches of salt and 1/2 tsp ground pepper, shortening and stir.
• Once dough starts to form flour both hands and knead. Keep adding additional flour a little at a time until the dough quits sticking to your hands.
• Turn dough onto floured surface and with a floured rolling pin roll to 1/8 inch thickness.
• Using a pizza cutter cut noddles into thin 1 - 1 1/2 inch strips
• Lightly dust with flour.
• Sprinkle with onion powder.
• Cover with paper towels and let dry.
• Take chicken out of pot and let cool then de-bone and shred using two forks to shred
• Add chicken back to pot and bring back to a boil.
• Add the additional chicken broth and water and bring back up to a boil.
• Add noodles one at a time quickly to pot.
• In a small dish mix the cornstarch and cold water and make into a slurry then add to stock pot.
• Stir noodles every couple minutes to keep noodles from sticking to each other and cook for 20-30 minutes.
• Take one noodle out and taste to see if it's done which you can tell by it's firmness and less floury taste.

Steps:

• Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine soups, sour cream and seasonings; pour over chicken. Cook, covered, on low 7-9 hours or until chicken is tender. Serve with noodles.

Steps:

• Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
• Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.