BETTY CROCKER HOMEMADE EGG NOODLES RECIPES

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EASY CHICKEN NOODLE SOUP RECIPE - BETTYCROCKER.COM



Easy Chicken Noodle Soup Recipe - BettyCrocker.com image

Comfort food shouldn’t have to be complicated. Pamper yourself with this homemade chicken noodle soup that comes together in just 25 minutes. Brimming with chicken, vegetables and egg noodles, and seasoned with fresh parsley, pepper, bay leaf and chopped garlic, this chicken noodle soup is comfort food made simple.

Provided by Betty Crocker Kitchens

Total Time 25 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 10

1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
8 medium green onions, sliced (1/2 cup)
2 medium carrots, chopped (1 cup)
2 cups cubed cooked chicken
2 cups uncooked egg noodles (4 oz)
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1/4 teaspoon pepper
1 dried bay leaf
6 cups Progresso™ chicken broth (from two 32-oz cartons)

Steps:

  • In 3-quart saucepan, heat oil over medium heat. Add garlic, onions and carrots; cook 4 minutes, stirring occasionally.
  • Stir in remaining ingredients. Heat to boiling; reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until carrots and noodles are tender. Remove bay leaf.

Nutrition Facts : Calories 300 , CarbohydrateContent 24 g, CholesterolContent 80 mg, FatContent 1/2 , FiberContent 2 g, ProteinContent 25 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Serving, SodiumContent 1450 mg, SugarContent 3 g, TransFatContent 1/2 g

FREEZER-FRIENDLY SWEDISH MEATBALLS RECIPE - BETTYCROCK…



Freezer-Friendly Swedish Meatballs Recipe - BettyCrock… image

You always have a back-up dinner plan with these delicious meatballs and gravy in your freezer. Thaw overnight and all you have to do is reheat and boil some egg noodles — a homemade dinner in less than 10 minutes!

Provided by Stephanie Wise

Total Time 40 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 20

1 lb lean (at least 80%) ground beef
1/2 lb lean ground pork
3/4 cup Progresso™ plain bread crumbs
1/2 cup finely chopped red or white onion
1 tablespoon finely chopped fresh parsley
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/2 cup milk
1 teaspoon Worcestershire sauce
1 egg
1/4 cup vegetable oil
1/4 cup Gold Medal™ all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups boiling water
3/4 cup sour cream
Cooked medium egg noodles
Chopped fresh parsley
Lingonberry jam

Steps:

  • In large bowl, mix all Meatball ingredients except oil until well combined. Roll mixture into small meatballs (about size of walnut).
  • In 10- to 12-inch skillet, heat oil over medium heat. Brown meatballs (in batches, if necessary) on all sides just until browned (they don’t need to be cooked through). Transfer meatballs to large plate.
  • Stir flour, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper into drippings in skillet to make a roux. Add boiling water and sour cream; stir until well combined.
  • Return meatballs to skillet. Reduce heat to medium-low; cook 15 to 20 minutes, turning meatballs occasionally, until meatballs are thoroughly cooked and no longer pink in center, and gravy is thickened.
  • Serve meatballs with egg noodles and gravy; sprinkle with parsley. Serve with lingonberry jam on the side.

Nutrition Facts : Calories 450 , CarbohydrateContent 18 g, CholesterolContent 120 mg, FatContent 3 1/2 , FiberContent 1 g, ProteinContent 25 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 990 mg, SugarContent 4 g, TransFatContent 1/2 g

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