Chicken and Noodles

I posted this recipe last winter and thought it was so good. Little did I know. I made true homemade chicken and noodles tonight. It was given to me from a friend from church. I didn't make the noodles but I bought from the Amish who make them from scratch. This dish screams love as it takes a good half a day to prepare but most of that is just letting the meat cook.

Ingredients
6 to 8 skin-on, bone-in chicken thighs
2 to 3 carrots, peeled and cut a few times
3 to 4 celery stalks
1/2 to 1 onion, quartered
2 to 3 bay leaves
Salt
Pepper
1 package of good noodles

Put all ingredients (except noodles) in a pot big enough to fit everything in and fill with water to where it's just covered. Bring to a boil, then reduce and let simmer for 3 to 4 hours. Take the chicken out and let cool. Once it's cooled remove bones/skin/nastiness from thighs. Set Aside.

Back to the water that's now broth, remove all the veggies and then run through a strainer. I don't have a strainer so I put a dish towel over my crock pot dish and poured the liquid over that to catch all the stuff I couldn't pick out. Once it's strained let cool so you can skim the fat off the top. There wasn't much on mine so I'm sure you can skip this step if time is an issue.

Bring the broth back to a boil and boil the noodles. (After the noodles were done I could tell it was going to be too soupy for our liking so I poured some of the broth back out and froze it for later use.) After noodles are done put chicken back in and mix about 1 cup of water to 1/4 cup cornstarch together and mix in the pot of goodness (or until your desired thickness is reached.)

Served with mashed potatoes and a salad.

It's worth every minute spent on it. And that's all folks.

Incredibly Easy Chicken and Noodles

I've never made this recipe and was taking it to a family in need from church so I had Dan try a bowl and it was a hit. It's cheap. It's makes a lot. And it's GOOD! I served it up with a slotted spoon for the more traditional gravy-ish chicken and noodle instead of soupy. This is definitely going on our go-to meals list! A great find as the winter weather draws near.

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
1/2 teaspoon garlic powder
2 (9 ounce) packages frozen egg noodles


DIRECTIONS
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

Sharing a Failure

And this was a big failure. But it was the recipe's fault. Classic Beef and Noodles is the recipe. One for the slow cooker. And I honestly think it would be really good if I had followed the recipe appropriately. The amount of liquid was enough to not burn in my slow cooker (but it was finished between 5-6 hours instead of the 8-10 recommended), the sauce thickened up quite nicely (though it took mine more like 40-45 minutes rather than 30), and the meat was nice and tender.

My mistake was attempting to use coconut cream instead of sour cream. I was going for dairy-free. But I failed. This stuff was gross! Indeed it was inedible. On the positive side at least now I know what coconut cream tastes like. It is not for a meaty dish. I stole the general idea from Sarah. But she used coconut yogurt, and I couldn't find any of that.

And then I really didn't want to waste a whole pound of good tender beef. So I put it in the colander, rinsed all the sauce of it, and threw it in the black beans and rice that I had made earlier where it tastes delicious, thank you very much. :o)

Don't forget to share your failings with us, so I don't feel like the only one!

Chicken and Noodles

I found this on allrecipes, and love it! It tastes like it's completely from scratch and cooked all day, but didn't.

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
4 cups diced, cooked chicken breast meat (about 3 chicken breasts)
2 teaspoons onion powder
1 teaspoon seasoning salt
1/2 teaspoon garlic powder
2 (9 ounce) packages frozen egg noodles

To roast the chicken:

1. Pre Heat you oven to 350°F.
2. Use bone-in, skin-on chicken breast. (Trust me, it's super moist)
3. Place the chicken on a baking sheet.
4. Drizzle olive oil, and sprinkle with salt and pepper.
5. Place the chicken in the oven, for 40-45 minutes.

Directions

1. 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.
2. Bring to a boil, and stir in the noodles.
3. Reduce heat to low, and simmer for 20 to 30 minutes.

Servings: 6

Chicken Noodle Casserole Bake

With a sick hubby, nothing sounds better than chicken and noodles. This is a casserole recipe I've been making for years. It is delicious. I was lazy yesterday and did not photograph it, although next time I make it I will do just that.

Chicken Noodle Casserole Bake

1/4 cup butter
1/4 cup sifted flour
1/2 tsp poultry seasoning
1 cup chicken broth
1/2 tsp salt
1/4 tsp pepper
2 cup bite sized chicken dices
8 oz. thin cooked egg noodles
1 cup soft breadcrumbs ( i use about 3 slices of bread that i cut into cubes) mixed with 3 TBS melted butter

Preheat oven to 350. Melt butter in saucepan and blend in flour and poultry seasoning. Slowly stir in broth and milk. Add salt and pepper. Heat, stirrring until mixture thickens. Off heat, combine above sauce wtih remaining ingredients...the chicken and the COOKED egg noodles. Spoon into buttered 9x13 baking dish and sprinkle with topping. Bake uncovered for 30 minutes. YUM

Homemade Chicken Soup

My inner chef has been quite ambitious lately. It all started when I made Regis' roast chicken the other night. My friend Jamie told me to save the carcass and make chicken broth with it, which I've never done; I usually save the bones for awhile, never get around to making the broth, and then throw them out. So this time I decided to go for it. I used Ina Garten's recipe for chicken broth from one of her cookbooks, but scaled it down by two-thirds because hers called for three whole chickens, and I just had one.

So now I had all this broth. I've now made two big dinners and still have some leftover. Let me tell you, it is SO GOOD. It tastes amazing. Mom says it's because it's still got all the fat in it, which Swanson's takes out before they put it in a can. That may be, but I have to say it was worth the little bit of trouble it took to make this to get these results.

I decided to make Chicken soup, which seemed logical. I had all the stuff except the egg noodles,

and I was too lazy to go to the store, so I thought I'd try making some from scratch. Makes sense, right? It actually was pretty easy and it was really cheap. Here's the recipe I used:

1 cup flour

1/2 tsp salt

1 egg

2tbsp. milk

Combine flour and salt in a bowl. Beat egg and milk in another little bowl or a measuring cup. Make a little well in the middle and pour in the egg and milk.

Stir until it becomes a stiff dough.

Roll it out onto a floured surface until it's really really thin. I read online somewhere that if it's too elastic-y you can let it rest for 20 minutes to relax the gluten.

Then, cut it into little strips. (I had trouble getting the dough to get thin enough, and I ended up pressing each noodle flat individually. I didn't make that many, so it didn't take too long to do this. I would stress that the thinner the noodle, the better.)

Let the noodles rest and dry on paper towels for about 45 minutes. Drop them in your simmering soup and allow them to cook for about 8-10 minutes. (I put the noodles in after my veggies had simmered and cooked, and before I put in the cooked chicken pieces.)

Here's the final product. It was quite delectable. Definitely worth the little bit of extra effort!