EASY CHICKEN AND NOODLES OVER MASHED POTATOES RECIPES

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MOM'S EASY CHICKEN & HOMEMADE NOODLES RECIPE - …



Mom's Easy Chicken & Homemade Noodles Recipe - … image

I was browsing chicken & noodle recipes on Zaar, but there aren't many with homemade noodles & IMHO that's the best part. I am posting the current evolution of my mother's (my grandmother's) recipe before I start to forget it. The flour amounts are not specific because it's always different. I just add more as needed to keep the dough workable. Sometimes I use cans of herbed chicken broth or substitute seasoned salt for the regular salt. This is a recipe from memory & I am constantly making little changes to it, but it's always satisfying at the table. Comfort food at it's best. Simple, filling & especially good on a cold winter day. Don't let the length of instructions intimidate. This is very easy, I'm just very detailed. I hope you will give it a try.

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 11

1 lb boneless skinless chicken breast
4 cups water
1 teaspoon salt
2 1/2-4 cups flour
3 eggs
4 -5 tablespoons milk
salt & pepper
2 (14 1/2 ounce) cans chicken broth
1 (10 3/4 ounce) can cream of chicken soup (or vary flavor by using cream of celery, onion, or mushroom soup in place of the chicken)
10 3/4 ounces water (optional, if needed)
4 -6 cups mashed potatoes (optional, for serving)

Steps:

  • In large stock pot, combine chicken, salt & water. Bring to a boil, reduce heat, cover & simmer til chicken is fully cooked.
  • While chicken cooks, combine eggs & salt in mixing bowl (I use a stand mixer with dough hook attachment, but it can be mixed by hand with a fork) & beat eggs slightly. Gradually add flour & milk to eggs & continue mixing until the flour is incorporated & dough is no longer sticky to the touch. Slightly more or less flour may be necessary, depending on the size of your eggs.
  • When dough is ready, form into a ball & turn out onto a well floured surface. Knead by hand a few times, adding more flour if it gets sticky again. Pat into a round & then roll out into a large rectangle about 12x15 or so & 1/4 inch thick. Be sure to flip dough often, keeping it well floured so it doesn't stick.
  • Starting at a short end, use a pizza cutter to cut the dough into 1/4 inch wide (or smaller)strips. (To do the cutting with a sharp knife: flour the top of your rectangle, roll up jelly roll style & slice into 1/8 inch spirals.) When all strips are cut, unroll if needed & toss them with enough flour to keep them from sticking together. Spread noodles out in a single layer on your rolling surface & leave to dry a bit while you are finishing the chicken.
  • When chicken is cooked, remove to a cutting board, (discarding the water it was cooked in) & use two forks to shred it into bite-sized lengths.
  • Add the chicken broth to the stock pot & bring broth & water to a boil.
  • Add noodles & whatever flour is with them to the boiling pot.
  • Add the shredded chicken & stir gently. Reduce heat to low to medium-low and simmer, uncovered, for about 10 minutes.
  • Add the cream of chicken soup & stir well. If this makes the mixture too thick, add enough of the optional water to make your desired consistency. we like it a bit stew-like, but still thin enough to look like gravy on mashed potatoes.
  • Simmer all for another 15-20 minutes, stirring occasionally, or until noodles are tender. Timing really depends on how thick your noodles are cut. We like them a little on the thick side. Serve over mashed potatoes.

Nutrition Facts : Calories 503.6, FatContent 9.8, SaturatedFatContent 3, CholesterolContent 149.7, SodiumContent 1753.6, CarbohydrateContent 69.2, FiberContent 3.5, SugarContent 3, ProteinContent 31.8

EASY RECIPES: CROCKPOT CHICKEN AND NODDLES



Easy Recipes: Crockpot Chicken and Noddles image

Provided by Crystal VanTassel-Lopez

Total Time 6 hours 5 minutes4S

Prep Time 5 minutes

Cook Time 6 hours 4S

Number Of Ingredients 5

4-6 chicken breasts
1 bag egg noodles
2 (10 oz) cans cream of chicken
14-15 oz can chicken broth or stock
salt and pepper to taste

Steps:

  • Place the chicken breasts (frozen is ok) in the crockpot.
  • Pour the two cans of cream of chicken over top.
  • Pop the lid on it and cook for 4-6 hours on high or 8-10 hours on low.
  • While this is cooking your children and husband will tell you it smells like the best dinner they will ever have. Promise.
  • When the chicken is done cooking, start a large pot on the stove to boil water for the noodles.
  • Boil noodles according to the bag directions.
  • While the noodles are going,  remove the chicken from the crockpot and dice or shred.
  • Add the can of chicken broth (or stock) to the soup that is still in the crockpot and whisk until well combine.
  • Add your shredded chicken back to the crock.
  • Drain the noodles once they are done cooking.Toss them into the crockpot.
  • Add salt and pepper to taste.
  • Stir the noodle, meat and soup mixture until everything is well coated.
  • Serve it up!

Nutrition Facts : Calories 250 calories, CarbohydrateContent 11 grams carbohydrates, CholesterolContent 101 milligrams cholesterol, FatContent 7 grams fat, FiberContent 0 grams fiber, ProteinContent 35 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1, SodiumContent 3289 grams sodium, SugarContent 4 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat

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