OLD FASHIONED NOODLES RECIPES

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MOM'S OLD FASHIONED TURKEY & NOODLES | JUST A PINCH



Mom's Old Fashioned Turkey & Noodles | Just A Pinch image

At home we had noodles quite a bit because mom could make them up, cook them fast and they were inexpensive for a family of four. She would put leftover roast beef chicken, ham or turkey with them and a few pantry vegetables. They were true comfort food and filling enough even for dad. Fall and winter bring my thoughts back home with turkey and noodles.

Provided by Pam Ellingson @wmnofoz

Categories     Chicken

Prep Time 10 minutes

Cook Time 1 hours

Yield 4

Number Of Ingredients 15

2 - turkey thighs, bone in, skin on (about 1 1/2-2 lbs)
- salt and pepper
2 to 3 tablespoon(s) oil
1 medium carrot , cut in large chunks
1 medium onion, cut in large chunks
1 - celery stalk, cut in large chunks
2 can(s) chicken broth , 15 oz cans
2 cup(s) water or as needed to barely cover turkey
2 - bay leaves
1 clove(s) garlic
1/2 teaspoon(s) poultry seasoning, optional
1 package(s) 16 oz. reames egg noodles homestyle
2 medium carrots, cubed or sliced
1 large onion, chopped
2 - celery stalks, chopped or sliced

Steps:

  • In a large skillet or Dutch oven, heat oil to medium high. Salt and pepper the turkey thighs on both sides. Place the thighs in the pan and brown well on all sides.
  • When the turkey is well browned, add the chunks of vegetables and the garlic and saute them for a few minutes.Add the chicken broth, water (just enough to cover the turkey and veggies) and bay leaves. Add poultry seasoning here if desired.
  • Bring to a boil and then turn down heat to medium and simmer the mixture until turkey is tender and the internal temperature is 160 to 170 degrees F. Remove turkey from broth, let cool. Remove skin and bone from turkey and discard. Chop meat into bite sized chunks.
  • Strain broth through a sieve and discard the vegetables. Defat the broth, place back into the Dutch oven, bring to a boil and add the noodles. Turn heat to medium and add the cubed or sliced vegetables. Cook until noodles are tender, stirring frequently to avoid sticking. (Cooking generally takes longer than is indicated on the package for these noodles.)
  • When noodles are tender to your preference, add the chopped turkey meat and heat through. Add salt and pepper to taste. By the time the noodles are done, and the turkey reheated, most of the broth should be absorbed and thickened. (If you like more broth, add another can of chicken broth) Serve HOT.

OLD-FASHIONED HOMESTYLE CHICKEN AND NOODLES - DEEP S…



Old-Fashioned Homestyle Chicken and Noodles - Deep S… image

A whole chicken, stewed down in the same manner as homemade chicken and dumplings, but is then simmered with thick, homestyle noodles. Comfort food, indeed!

Provided by Deep South Dish

Total Time 1 hours 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Number Of Ingredients 16

1 (4-5 pound) whole hen or chicken
2 stalks of celery with leaves
1 medium onion, cut into large chunks
2 carrots, cut into large chunks
2 teaspoons of salt
1/2 cup chopped onion
1/3 cup chopped carrot
1/3 cup chopped celery
2 tablespoons chicken base (like Better than Bouillon)
Freshly cracked black pepper, to taste
Dash poultry seasoning
1/2 teaspoon dried thyme, crushed
1 (8 ounce) package fresh sliced mushrooms, optional
1 (24-ounce) package frozen egg noodles (like Reames or Grandma's) or dried Kluski noodles
1 (5 ounce) can evaporated milk
2 tablespoons cornstarch

Steps:

  • For the stock, place chicken in a large stockpot and add water to cover. Bring to a boil, skim off foam, and add celery, onion, carrots and salt. Reduce heat and simmer for about 1 hour.
  • Remove the chicken and set aside to cool. Once cooled enough to handle, remove the meat tearing into bite sized pieces and discard the bones and skin. Strain but reserve the broth, discarding the vegetables. Return the stock to the pot.
  • For the stew, add the chopped onion, carrots and celery to the stock. Bring to a boil. Reduce heat and add the chicken base, pepper, poultry seasoning and thyme. Simmer for 15 minutes.
  • Add the mushrooms and noodles. Combine the evaporated milk and cornstarch to make a slurry; stir in. Bring up to a boil, reduce heat and simmer for another 15 minutes.
  • Add the shredded chicken to the pot, simmer for another 5 to 10 minutes or until chicken is warmed through, noodles are tender and sauce is thickened.
  • Taste and adjust salt as needed.
  • May be left on a low simmer to reach desired thickness if stirred occasionally, which is what I usually do.

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