Place chicken in crock-pot.
Season with salt and pepper.
Add all liquid.
Cover and cook on low for 8 to 10 hours, on high for 4 to 5 hours.
Remove chicken from broth.
Turn crock-pot to high and add noodles.
Bone chicken and cut up meat.
Stir chicken into noodles.
Cover and cook 30 to 45 minutes.
ry with paper towels. Combine chicken, onion, celery, garlic, salt, pepper
Combine all ingredients, except noodles, in 3-quart glass casserole.
Cover with glass lid or plastic wrap.
Microwave on High for 15 minutes.
Turn chicken pieces over.
Microwave on simmer for 50 to 60 minutes or until chicken is fork-tender. Remove chicken from broth; stir in noodles.
Re-cover and continue cooking on defrost for 12 to 14 minutes or until noodles are tender.
Remove chicken from bones.
Return chicken meat to broth. Re-cover and cook on simmer for 3 to 4 minutes.
Let stand 5 minutes before serving.
Cook chicken in water in big pan.
Combine seasonings, carrots and celery; cook with chicken until chicken is tender.
Remove all chicken from the water, set aside.
Bring water that chicken was cooked in to a boil.
Water might have to be added for enough. Add noodles when water is rolling boil.
When noodles are cooked add shredded chicken.
In a large saucepan, place chicken, water, salt and pepper. Heat
Blend soup and milk.
Add chicken, noodles, pimento and parsley.
Spoon into 1-quart casserole.
Sprinkle bread crumbs on top.
Bake in 350\u00b0 oven 25 minutes.
In large pan, place chicken, water, salt and pepper.
Heat to boiling; reduce heat.
Simmer, covered, 1 hour or until chicken is tender.
Remove chicken.
Remove skin and bones from chicken and cut into bite-sized pieces.
Set aside.
Measure broth; add enough hot water to make 6 cups.
Return to pan.
Add celery, carrots and onion.
Simmer, covered, 15 minutes or until vegetables are almost tender.
Heat to boiling; add noodles.
Boil 5 to 7 minutes uncovered or until noodles are tender.
Add chicken; heat thoroughly.
drain well.
Place a chicken breast on each chard leaf
Cook chicken and cut into bite-sized pieces.
Cook noodles in the chicken broth.
Place half of noodles in baking dish.
Top with half of the chicken.
Slice three of the eggs over chicken. Add 1 can undiluted soup.
Sprinkle with half the pimento and cheese.
Add a dash of Worcestershire sauce and salt and pepper. Repeat, ending with cheese.
Heat at 300\u00b0 for 30 minutes.
Serves 12.
Add soup to broth. Add carrots, celery and onions. Simmer until vegetables are tender. Add the noodles and chicken. Cook until noodles are tender. You may need to add more water.
In large skillet, brown chicken parts in margarine or butter. Remove chicken and set aside.
In drippings, saute onion, garlic and thyme for a few minutes.
Stir in soup and tomatoes.
Return chicken to skillet, cover and cook over low heat 45 minutes. Season with salt and pepper to taste.
Serve over noodles.
Serves 4. Great 1 dish meal.
Mix soup, broth and chicken.
Simmer 10 to 20 minutes.
Add noodles.
Cook until desired consistency.
n medium heat.
Add chicken.
Brown on all sides
In Dutch oven on stove, combine chicken broth and diced onion to boil.
Add frozen noodles; cook on medium heat for 10 minutes. Add the cream of chicken soup; stir if needed.
Add water to your consistency desired.
Cook for 1 hour on low heat.
Eat with mashed potatoes or over rice; garnish with parsley flakes.
Saute in butter, chicken, onion and mushrooms.
Cook until chicken is done.
Add 2 packages of demi-glace, milk and water. Stir and bring to a boil.
Turn down to simmer.
Boil noodles until done.
Drain.
Serve sauce over noodles.
Cut up chicken; save the broth.
Put noodles in broth; bring to a boil.
Add rest of ingredients.
Simmer until noodles are done.
Cook egg noodles as directed; do not drain water.
Add chicken pieces and 2 cans creamy chicken soup.
Stir.
Cook on medium heat about 20 minutes.
Serve with bread and butter.
Saute chicken in olive oil until done.
Add next 3 ingredients. Add snow peas, cover and simmer for about 3 minutes, until snow peas are done.
Cook noodles in boiling water, drain and pour over chicken mixture.
Toss.
Optional:
Saute chicken livers and pur in with chicken.
Serves 4.
Use a large soup pot to cook chicken.
Cover with water, add salt, cook until tender.
Remove chicken, drain, remove skin and debone.
Keep broth in soup pot to cook noodles.
Mix flour and eggs, make dough, roll on floured surface, to 1/4 inch thick.
Cut in strips.
Cook covered in boiling broth until tender, 15 to 20 minutes.
Pour off all but 1/2 inch of the broth.
Add chicken and soup together, stir.
Add a little milk if the juice is too thick.
Cook chicken about 1 hour or until very tender.
Retain broth. In a large bowl, beat eggs until frothy.
Add flour (1/2 cup at a time); it will make a stiff dough.
Using a lot of flour on your rolling pin and surface, roll until 1/8-inch thick or less.
Let set while you bone the chicken into bite size pieces.
Bring broth to a boil; add cubes and parsley.
Cut noodles into 1-inch strips and drop in.
Boil for 15 minutes.
Cover and simmer for 1/2 hour.