REAMES CHICKEN NOODLES RECIPES

Name: Happy Tummy Chicken & Noodles
Prep time: 35 min
Cook time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 stick(s) Tillamook unsalted butter; 2 stalk(s) celery, diced; 1 large carrots, diced; 1/2 small onion, diced; 1 1/2 tablespoon(s) minced garlic or to taste; 5 can(s) chicken broth (14.5 oz each; Swanson low salt 99% fat-free); 1 large cooked chicken off the bone and chopped to bite size pieces; 1 tablespoon(s) salt; 1 tablespoon(s) ground pepper; 1 sprig(s) dried bay leaf; 2 teaspoon(s) chopped fresh or dried parsley; 4 tablespoon(s) Argo corn starch, mixed with 1/2 c. - 3/4 c. cold water in a bowl; 2 bag(s) frozen Reames egg noodles (24 oz each)

HAPPY TUMMY CHICKEN & NOODLES | JUST A PINCH RECIPES

Happy Tummy Chicken & Noodles | Just A Pinch Recipes image

Teena's chicken and noodle soup is comfort food at its finest. Whether you want something to help you get over a cold or just to warm you up, everyone will enjoy this soup. The noodles are the star. They taste homemade and are very tender (try to find them if you can). Carrots, celery, and onions are a staple in any good chicken soup. This version also adds garlic and a bay leaf for additional flavor. The broth is on the thicker side, so if you want it thinner use less corn starch. Serve this delicious and easy chicken noodle soup with your favorite crackers and your tummy will be very happy.

Provided by Teena Hval @Seasidetea

Categories Chicken

Prep Time 35 minutes

Cook Time 1 hours

Yield 8

Number Of Ingredients 13

Ingredients

1 stick(s) Tillamook unsalted butter
2 stalk(s) celery, diced
1 large carrots, diced
1/2 small onion, diced
1 1/2 tablespoon(s) minced garlic or to taste
5 can(s) chicken broth (14.5 oz each; Swanson low salt 99% fat-free)
1 large cooked chicken off the bone and chopped to bite size pieces
1 tablespoon(s) salt
1 tablespoon(s) ground pepper
1 sprig(s) dried bay leaf
2 teaspoon(s) chopped fresh or dried parsley
4 tablespoon(s) Argo corn starch, mixed with 1/2 c. - 3/4 c. cold water in a bowl
2 bag(s) frozen Reames egg noodles (24 oz each)

Steps:

Melt butter in a sauté pan. Add diced vegetables & garlic. Sauté while stirring until almost transparent. About 5 - 6 minutes on medium heat.
Pour chicken broth into a large pot and begin to heat. Add sautéed vegetables with the butter to the broth. Add bay leaf to the broth as well.
Bring to a rapid boil. Then add Reames noodles to the boiling broth. Cook for about 5 - 8 minutes or until al dente.
Then add Argo (corn starch mixed with cold water) to the broth for thickening. Stirring constantly. (May have to add more if you like it thicker.) Let this cook through for at least 5 minutes while lightly boiling.
Add chicken to the mix. Then salt & pepper to taste. Let this heat through. Then I always remove the bay leaf and let this set on the stove with the heat off for about 1/2 an hour. Then serve. It will thicken even more during this setting period.

CHICKEN AND NOODLES RECIPE - HOW TO MAKE HOMEMADE CHICKEN ...

Chicken and Noodles Recipe - How to Make Homemade Chicken ... image

This thick and hearty chicken noodle soup recipe rivals the thinner, brothier versions from your childhood. It’s so perfectly yummy and soul-pleasing.

Provided by Ree Drummond

Categories main dish poultry soup

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 whole cut-up fryer chicken
2 whole carrots, diced
2 stalks celery, diced
1/2 whole medium onion, diced (optional)
1 tsp. salt
1/2 tsp. turmeric
1/4 tsp. white pepper (more to taste)
1/4 tsp. ground thyme
2 tsp. parsley flakes
16 oz. frozen "homemade" egg noodles
3 tbsp. all-purpose flour

Steps:

Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes. Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes. Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached. Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors. Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes. Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

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