Separate meat from skin, fat and bones.
Put skin and bones in large pan. Cover with water and add bay leaves.
Bring to a boil and simmer 1 hour.
Strain broth.
In large pan, put broth and chicken.
Bring to a boil and add frozen noodles, thyme, salt and pepper to taste.
Cook until noodles are done, approximately 40 minutes.
br>Add the rice or noodles and simmer covered for 15
Melt butter in a large stock pot, add the flour and cook for about 1 minute until a thin roux forms.
Add carrots, celery, onions; stir to blend with the roux.
Add chicken broth and chicken.
Bring to a boil, turn to low heat and simmer for 20 minutes.
Add noodles and simmer on medium-low heat for an additional 20 minutes.
Melt butter in dutch oven, add celery and onion; cook until tender.
Add broth, bring to a boil.
Stir in noodles; add salt and pepper ( to taste).
Return to boil, reduce heat, and simmer until noodles are tender.
Add turkey and parsley.
To thicken, mix flour and water; stir into mixture and cook about 2 more minutes.
hen chicken is cooked, add frozen noodles to pot; cover& simmer until
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.
Cook noodles in boiling water 20 minutes and drain.
While noodles are cooking, brown ground chuck and sautee onions. Add spices, mushrooms and 1 cup shredded cheddar cheese.
Poor cooked noodles and meat mixture into a 2 quart casserole.
Top with tomato sauce.
Bake in a preheated 350 degree oven for 25 minutes.
Top with remaining cheddar cheese, sprinkle the top with grated parmesan cheese, and bake in oven for 5 more minutes, until cheese melts.
In a large pot filled with water, place chicken breasts, bouillon cubes and stick of margarine; bring to a boil.
Boil (on low) for approximately 45 minutes or until chicken is cooked. Remove chicken breasts, tear chicken off in strips and place back in pot.
Add frozen noodles and cook for additional half hour or so, until noodles are tender.
Stir occasionally so noodles separate.
Serve over mashed potatoes.
Mix soup, broth and chicken.
Simmer 10 to 20 minutes.
Add noodles.
Cook until desired consistency.
Cook noodles until done; drain well.
Add all soup and chicken; mix well.
Add small amount of butter (use your own taste).
Add small amounts of milk until smooth and creamy.
Heat and serve.
Use an 8 quart stock pot.
Put first 9 ingredients into stock pot. Mix well and bring to a rapid boil.
Add frozen noodles and chicken; mix well; bring to boil once again.
Reduce heat to low; simmer for 1 1/2 - 2 hours stirring about every 15 minutes. Cook until the noodles and carrots are al dente.
Be sure to remove bay leaves before serving.
Boil chicken with salt, peppercorns, celery, carrots, and onions.
Take chicken out.
Debone and shred chicken.
Add chicken back to broth and add package of frozen noodles.
Follow directions on noodles to cook.
Serve over mashed potatoes.
Heat cream of chicken soup, chicken broth and canned chicken to boil.
Add frozen noodles and simmer until tender, about 15 minutes.
Salt and pepper to taste.
Serves 5.
Place chicken, bouillon cubes, water and vegetables in a large Dutch oven or stew pot.
Bring to a boil.
Add frozen noodles and stir to separate.
Return to a boil and cook 20 to 30 minutes, stirring occasionally.
Reduce heat and simmer gently 5 to 10 minutes longer.
o be able to cook noodles. Add 2 tablespoons salt to
Preheat oven to 350\u00b0.
Cook noodles in boiling water 20 minutes.
Blend soup and milk into smooth sauce.
Add onions and mushrooms.
Drain noodles.
Layer 1 1/2 cups noodles, 1/3 cup meat and 1 cup vegetables in 2-quart casserole.
Pour in 1 cup sauce. Repeat layers.
Bake 20 minutes, then add cheese and bake 15 minutes more.
Preheat oven to 350\u00b0.
Cook noodles in boiling water for 20 minutes.
Blend soup and milk into a smooth sauce.
Add onion and mushrooms.
Drain noodles.
Layer 1 1/2 cups noodles, 1/3 cup tuna and 1 cup broccoli in a 2-quart casserole.
Pour in 1 cup of sauce.
Repeat layers.
Bake for 20 minutes, then add cheese and bake 15 more minutes.
Put water, onion, chicken, parsley and bouillon cubes in a large saucepan or Dutch oven.
Bring to a boil.
Drop in frozen noodles; stir to separate.
Cover and simmer 45 minutes.
Makes 8 one-cup servings.
Boil chicken breasts; cool and cut into pieces.
Saute carrots and celery in 1 stick oleo.
Mix chicken base with 1 to 1 1/2 gallons water; add carrots, celery and chicken pieces.
Boil until vegetables are done; add noodles and cook until noodles are done. Make thickening by melting 2 sticks of oleo and adding flour.
Stir until smooth.
Add this to soup, making sure all lumps are dissolved.
Remove from heat and let stand about 1/2 hour.
Add whipping cream and stir until it is all mixed in.
Salt and pepper to taste.
Put water, chicken, onion and parsley in a large pan.
Bring to boil; add bouillon granules and dissolve.
Add cream of chicken soup and 1 can water.
Drop in frozen noodles and stir to separate.
Simmer 50 minutes.