Best Chicken Over Curly Noodles Recipes

OLD FASHIONED CHICKEN AND WAFFLES

Steps:

• Clean and wash chicken and place in a very large pot with onion, celery, carrots, parsley, 1 teaspoon salt, and ½ teaspoon pepper. Cover with water and place the lid on top.
• Bring the mixture to a boil, and allow to boil for about 30 minutes. Then, turn the temperature to low and cook for 2 ½ - 3 hours or until the chicken is cooked and tender.
• Drain the chicken and vegetables from the pot, save the cooking liquid!
• Add the cooking liquid back to the pot along with 2 cups of store-bought stock. Cook the noodles as per the package instructions. Drain the noodles when done, reserving the cooking liquid.
• While the noodles are cooking, debone the chicken and cut it into small bite-size pieces.
• Add the drained noodles back to the pot. Stir in condensed soup and milk to the noodles.
• Stir in the chicken pieces and cooked vegetables. Add some of the reserved cooking liquid if the mixture is too dry. Season to taste with salt and pepper. Serve.

CREAMY CHICKEN OVER NOODLES

Steps:

• Boil egg noodles according to package instructions while you are prepping the creamy chicken.
• Melt butter in a large skillet over medium heat.
• Add the flour whisk together into a paste. Cook, stirring constantly, about 3 minutes, until the mixture darkens slightly.
• Pour in chicken stock and milk, whisking constantly.
• Add herbs, salt and pepper. Simmer until thickened, about 4 minutes.
• Add cream cheese and whisk until smooth.
• Add chicken and green onions, leaving some of the green onions for garnishing.
• Serve warm over egg noodles. Garnish with green onion slices, if desired.

INCREDIBLY EASY CHICKEN AND 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.

CURLY NOODLE CHICKEN SOUP

Steps:

• In a large saucepan, saute the chicken, onion, celery, carrots and garlic in butter and oil for 5 minutes. Stir in the basil, oregano and pepper until blended. , Set aside 1 cup broth. Gradually add remaining broth to the pan. Stir in tomatoes. Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes., Return to a boil; stir in the pasta. Reduce heat; simmer, uncovered, for 10-13 minutes or until pasta is almost tender. Combine flour and reserved broth until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

CREAMY CHICKEN AND NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer to a large serving bowl.
• Melt butter in a large pot over medium heat; cook and stir onion and garlic in the hot butter until onion is translucent, about 5 minutes. Place flour, milk, and half-and-half in a jar with a lid and shake until flour has smoothly mixed with milk and half-and-half. Pour mixture into skillet and whisk until smooth and thick, about 5 minutes.
• Gradually whisk chicken broth into sauce and bring to a simmer, whisking constantly. Stir cooked chicken and sour cream into sauce, season with salt and black pepper, and mix with cooked noodles to serve.

HEARTY CHICKEN AND NOODLES

Steps:

• In a large pot over medium high heat, cook carrots with 1 ½ cup broth, 1 bay leaf, salt, pepper, and dried or fresh thyme until carrots are tender.
• Add into the pot the remaining chicken broth, celery, onion and garlic and let come to a boil.
• Next add the dry wide noodles to the pot and cook for 5 minutes uncovered.
• Then after 5 minutes stir in 1 cup of milk and the frozen peas.
• In a separate pan mix the remaining milk with the all purpose flour over medium heat and slowly whisk the milk and flour together to remove the lumps. Do this for about 3-4 minutes. This is going to be used to thicken the chicken and noodles.
• Add this milk and flour mixture to the pot with the noodles, vegetables and broth.
• Finally add the cooked shredded chicken and let the soup simmer until thickened.
• Remove from heat and serve hot topped with fresh chopped parsley (optional).

CURLY NOODLE SOUP WITH CHICKEN

Steps:

• In medium saucepan, saute the chicken, onion, celery, and garlic in oil until chicken is no longer pink.
• Stir in the flour and mixing well.
• Gradually add broth, tomatoes, carrot slices, seasonings and 1 cup of water.
• Bring to a boil, reduce heat, cover and simmer for 35 to 40 minutes or until carrot is crisp tender.
• Add pasta, return to boil and cook an additional 8 to 10 minutes.
• Adjust salt and pepper to personal taste, serve hot.

CREAMY CHICKEN AND MUSHROOMS WITH EGG NOODLES

Steps:

• Season chicken with salt and pepper. Heat a large straight-sided skillet over medium-high; swirl in 2 tablespoons oil. Add chicken and cook until golden brown, 2 to 3 minutes a side; transfer to a plate. Add mushrooms to skillet, season, and cook, stirring, until beginning to brown, about 7 minutes. Add shallots and remaining 1 tablespoon oil; cook until translucent, 1 to 2 minutes.
• Stir in mustard, broth, and noodles; bring to a boil, then cover, reduce heat to medium, and simmer 3 minutes. Uncover; stir in cream cheese. Cook, stirring, until noodles are tender and sauce coats a spoon, about 3 minutes. Return chicken to skillet and cook through, about 1 minute more. Serve, sprinkled with parsley.