Chicken & Noodles:
In large pot add your chicken, water, carrots, onion, celery, garlic
STIR soup, milk, 1 cup French Fried Onions, vegetables, chicken, noodles and 1/2 cup cheese in a 2-qt. baking dish.
BAKE at 350\u00b0F for 30 minute or until hot. Stir.
TOP with remaining cheese and French Fried Onions. Bake 5 minute until onions are golden.
ot or stock pot, place chicken with water and chopped onion
Cook chicken until done.
Take chicken off bones (keep broth). Mix chicken, broth, chicken noodles, onion and cream of chicken soup.
Salt and pepper to taste.
Simmer on low heat until noodles are tender.
Serve while hot.
Simmer chicken until done & dice.
Blend soup and milk.
Add chicken,noodles and parsley.
Spoon into a buttered and using 1/2 of crumbs sprinkled in 1 quart casserole dish.
Sprinkle rest of crumbs on top.
Bake at 375* for 25 minutes.
Serves 4.
To give chicken noodles a different taste, add the carrot, pepper, celery and potato to chicken broth when you put your noodles on to cook.
Very tasty.
few Tablespoons of the chicken stock. Stir until thickened, set
d to broth.
Add chicken breasts to broth.
`In 4-quart saucepan, combine broth, water, carrots, celery, onion and pepper.
Cook over medium heat until mixture boils. Reduce heat; cover and simmer 5 minutes.
Add All-Bran Noodles and return mixture to a boil.
Simmer 10 minutes or until noodles are tender, stirring occasionally.
Stir in chicken and continue to cook 1 minute longer.
Remove from heat; stir in parsley.
Serve hot; makes 6 servings (1 1/2 cups each).
nutes.
Add chicken base and chicken stock.
While chicken stock mixture
# Place noodles in a pot of boiling
minutes.
Add the chicken, reduce the heat and simmer
bsp lemon juice. Season the chicken with salt and black pepper
Cook chicken in slow cooker or crock-pot until tender. Remove meat from bone and shred. Cut corn off from a half dozen large ears of fresh corn. Make Noodles. Cook corn and Noodles in chicken broth. If you need more broth, add a can of chicken broth. Add chicken, parsley and hard-boiled eggs.
In a large pot, mix all ingredients except the noodles. Bring soup mixture to a boil, and then stir in noodles. Reduce to low heat and simmer for 20-30 minutes, until noodles are ready. Serve as is, over mashed potatoes, or with bread & butter.
(*TIP: If you would like to make a healthier, cheaper, and less salty version, make your own condensed cream of chicken and mushroom soup by doubling \"Homemade Condensed Cream of Chicken or Mushroom or Celery Soup Recipe #397758\").
Slice the chicken breast into bite size pieces.<
Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.
Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.
In medium-sized saucepan, boil chicken broth, 1/2 cup of
nd set aside.
Place chicken in a medium saucepan and
Place the chicken, ginger, garlic, onions, lemon grass,