CAN I COOK NOODLES IN CHICKEN BROTH RECIPES

Name: Really Fast Chicken and Noodles (Use Your Leftovers!)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 1 (10 ounce) can chunk chicken (or 1 1/2 cups chopped cooked chicken); 3 (14 ounce) cans chicken broth; 1 teaspoon chicken base; 1 1/2 cups frozen peas or 1 1/2 cups mixed vegetables; 2 tablespoons flour; 4 cups uncooked egg noodles; fresh ground black pepper

REALLY FAST CHICKEN AND NOODLES (USE YOUR LEFTOVERS ...

Really Fast Chicken and Noodles (Use Your Leftovers ... image

Its so simple and fast you can have it on the table in under 20 minutes. Recipe is versatile, you can make it with just frozen peas or you can make it with any other veggie you happen to have on hand. My daughter loves this, one of the few things she has learned to cook for herself.

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 ounce) can chunk chicken (or 1 1/2 cups chopped cooked chicken)
3 (14 ounce) cans chicken broth
1 teaspoon chicken base
1 1/2 cups frozen peas or 1 1/2 cups mixed vegetables
2 tablespoons flour
4 cups uncooked egg noodles
fresh ground black pepper

Steps:

In a large sauce or stock pan add broth, boullion, chicken and veggies. Cover and bring to a boil. When it begins to boil uncover and add the noodles and cook for the time specified on the noodle directions.
When noodles are cooked, remove about 1/4 cup of the broth into a container and whisk in the flour then whisk that back into the pan while it boils. It will thicken slightly but not a whole lot. Season with fresh black pepper. Serve in bowls.
This is a fun recipe because you can add things to it to suit your tastes, like fresh broccoli florets or some diced red pepper and chopped onion. You could also add a little rubbed sage or poultry seasoning or skip the noodles and add in one cup of uncooked rice with 2 cups of additional broth (and cook according the rice package) or some leftover rice. I have also subbed vegetable broth for one of the cans of chicken broth. If you like it soupier, add another can of broth, you can do this after the noodles are done, just heat it back up. If you like it creamier, add a can of cream of chicken soup after the noodles cook.
This also freezes well, but you will need to add a little liquid when you reheat.

Nutrition Facts : Calories 367.1, FatContent 9.4, SaturatedFatContent 2.6, CholesterolContent 75.9, SodiumContent 1403.9, CarbohydrateContent 38.1, FiberContent 3.6, SugarContent 4.2, ProteinContent 30.3

CHICKEN NOODLE SOUP WITH EGG NOODLES RECIPE | ALLRECIPES

Chicken Noodle Soup with Egg Noodles Recipe | Allrecipes image

Don't have time to make a homemade version of chicken noodle soup? Try this one and you won't regret it!

Provided by Totally Fit & Fabulous

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 (3 1/2) pound chicken, cut into 8 pieces
4 (16 ounce) cans low-sodium chicken broth
2 carrots, peeled and thinly sliced
2 stalks celery, sliced
½ cup chopped onion
1 (8 ounce) package dried egg noodles
½ cup finely chopped fresh parsley
1 tablespoon freshly squeezed lemon juice
salt and ground black pepper to taste

Steps:

Combine chicken and chicken broth in a large, heavy pot over medium-high heat; bring to a boil. Reduce heat, cover partially, and simmer until chicken is no longer pink at the bone and the juices run clear, about 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove chicken with tongs and transfer to a large bowl. Allow chicken and broth to cool slightly.
Remove skin and bones from cooled chicken and discard. Cut chicken meat into bite-sized pieces. Skim fat off the top of the cooled broth and discard.
Return chicken broth to a simmer. Add carrots, celery, and onion to the broth and simmer until vegetables soften, about 8 minutes. Stir in chicken, egg noodles, parsley, and lemon juice and simmer until noodles are tender, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 335 calories, CarbohydrateContent 24 g, CholesterolContent 81.1 mg, FatContent 14.6 g, FiberContent 1.9 g, ProteinContent 25.7 g, SaturatedFatContent 4.2 g, SodiumContent 203.2 mg, SugarContent 2.8 g

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REALLY FAST CHICKEN AND NOODLES (USE YOUR LEFTOVERS ...

Its so simple and fast you can have it on the table in under 20 minutes. Recipe is versatile, you can make it with just frozen peas or you can make it with any other veggie you happen to have on hand. My daughter loves this, one of the few things she has learned to cook for herself.
From food.com
Reviews 4.5
Total Time 20 minutes
Calories 367.1 per serving

This also freezes well, but you will need to add a little liquid when you reheat.

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