NOODLES IN CHICKEN BROTH RECIPES

CHICKEN AND NOODLES IN SPICED BROTH RECIPE - MELISSA RUBEL ...

Chicken and Noodles in Spiced Broth Recipe - Melissa Rubel ... image

The Good News Alternative healers use star anise to fight cold and flu symptoms. Melissa Rubel Jacobson combines the licorice-scented spice with cinnamon and ginger—both stomach soothers—to flavor a restorative chicken-noodle soup. More Fantastic Soups

Provided by Melissa Rubel Jacobson

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1/4 teaspoon Sichuan peppercorns
1/2 teaspoon coarse sea salt
6 1/2 cups chicken stock, preferably homemade
2 star anise pods
1/2 teaspoon black peppercorns
1/2 cinnamon stick
One 3-inch strip of orange zest
One 4-inch piece of peeled fresh ginger—1 inch cut into fine matchsticks, the rest thinly sliced
Kosher salt and freshly ground pepper
6 shiitake mushrooms, stems discarded and caps thinly sliced
Four 6-ounce skinless, boneless chicken breast halves
3 ounces mung bean noodles (see Note)
2 scallions, green parts only, thinly sliced

Steps:

In a mortar, crush the Sichuan peppercorns until fine but not powdery. Add the salt and lightly crush to combine, leaving it coarse in texture.
In a large saucepan, combine the stock with the star anise, black peppercorns, cinnamon stick, orange zest and the sliced ginger. Bring to a simmer, cover and cook over moderately low heat until fragrant and flavorful, about 20 minutes. Strain the broth into a clean pot and season with salt and pepper. Add the mushrooms, cover and cook over low heat until tender, about 5 minutes. Keep the broth hot.
In a large saucepan of water, poach the chicken at a very low simmer at low heat just until it is white throughout, about 18 minutes. Transfer the chicken to a cutting board, pat dry and let rest for 5 minutes. Slice the chicken crosswise on the diagonal 1/2 inch thick.
Meanwhile, in a medium bowl, soak the noodles in hot water until pliable, about 5 minutes. Drain and transfer the noodles to the hot broth. Let stand until heated through, about 1 minute.
Ladle the noodles, mushrooms and broth into shallow bowls. Top with the sliced chicken breasts, scallions and ginger matchsticks. Sprinkle the chicken with the Sichuan pepper-salt and serve.

INCREDIBLY EASY CHICKEN AND NOODLES RECIPE | ALLRECIPES

Incredibly Easy Chicken and Noodles Recipe | Allrecipes image

My aunt gave me this recipe. She is known for her chicken and noodles, and everyone thinks she makes them from scratch. This recipe is very easy and fast.

Provided by Tammy Christie

Categories Meat and Poultry Chicken Breast Pasta

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 (26 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
3 (14.5 ounce) cans chicken broth
2 cups diced, cooked chicken breast meat
2 teaspoons onion powder
1 teaspoon seasoning salt
½ teaspoon garlic powder
2 (9 ounce) packages frozen egg noodles

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.

Nutrition Facts : Calories 504 calories, CarbohydrateContent 54.8 g, CholesterolContent 98.7 mg, FatContent 19.6 g, FiberContent 1.3 g, ProteinContent 27.4 g, SaturatedFatContent 4.9 g, SodiumContent 2355.6 mg, SugarContent 5.1 g

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