Best 6 Aunt Jeans Chicken And Noodles Recipes

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**Aunt Jean's Chicken and Noodles: A Comforting and Savory Dish for Every Occasion**

Aunt Jean's chicken and noodles is a classic comfort food dish that has been passed down through generations. This hearty and flavorful meal is perfect for a family dinner or a potluck gathering. The combination of tender chicken, egg noodles, and a creamy sauce creates a dish that is both satisfying and nostalgic. Whether you're a seasoned cook or a beginner in the kitchen, Aunt Jean's chicken and noodles is a recipe that you'll love. This article provides two variations of the recipe: a traditional version made with egg noodles and a healthier alternative using zucchini noodles. Both versions are equally delicious and comforting, so you can choose the one that best suits your dietary preferences. Get ready to indulge in a classic dish that is sure to warm your soul and bring back fond memories.

Check out the recipes below so you can choose the best recipe for yourself!

OLD FASHIONED CHICKEN AND WAFFLES



Old Fashioned Chicken and Waffles image

This Old Fashioned Chicken and Noodles recipe is a comfort food classic. It's chock-full of egg noodles, tender chicken, veggies, and a creamy sauce.

Provided by Jillian

Categories     Main Course

Time 3h20m

Number Of Ingredients 10

4 pound whole chicken (thawed)
1 medium onion (chopped roughly)
4 large stalks celery (chopped roughly)
4 large carrots (chopped roughly)
2 tablespoons dried parsley flakes
Salt and pepper
2 cups chicken stock
16 ounces egg noodles
10.5 ounces cream of chicken soup
1 cup milk (anything but skim milk)

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.

Nutrition Facts : Calories 730 kcal, Carbohydrate 69 g, Protein 43 g, Fat 31 g, SaturatedFat 9 g, Cholesterol 183 mg, Sodium 637 mg, Fiber 4 g, Sugar 8 g, ServingSize 2 cups

MAMA JEAN'S CHICKEN NOODLE SOUP



Mama Jean's Chicken Noodle Soup image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

2 tablespoons butter
1 tablespoon olive oil
1 large Vidalia onion, chopped
2 celery stalks, halved lengthwise and cut into 3/4-inch pieces
2 medium carrots, halved lengthwise and cut into 3/4-inch pieces
Salt and freshly ground black pepper
2 cloves garlic, chopped
3 tablespoons all-purpose flour
6 cups chicken stock
1 bay leaf
Dash hot sauce (recommended: Tabasco)
Dash Worcestershire sauce
2 boneless, skinless chicken breasts, cubed into bite-size pieces
4 ounces egg noodles, about 1 cup
8 ounces frozen peas
1/4 cup freshly chopped dill leaves

Steps:

  • Melt the butter in a large Dutch oven over medium heat and add the olive oil. Add the onion, celery and carrots and saute until soft, about 4 minutes. Season with salt and pepper, to taste. Stir in the chopped garlic and saute until fragrant, 1 minute more. Whisk in the flour and stir frequently until it coats the vegetables and makes a paste. Cook until it reaches a pale blonde color, about 2 minutes. Gradually whisk in the chicken stock, making sure there are no lumps. Add the bay leaf, hot sauce, and Worcestershire and season with salt and pepper, to taste. Let the soup simmer for 15 minutes to thicken and develop the flavors.
  • Reduce the heat and add the chicken and the noodles. Do not boil the chicken or it will become tough. Add the peas and the dill and simmer gently for 10 more minutes.
  • Taste for seasoning and add more salt and pepper, if needed. Ladle the soup into serving bowls and serve.

INCREDIBLY EASY CHICKEN AND NOODLES



Incredibly Easy Chicken and Noodles image

My aunt gave me this recipe. She is known for her chicken and noodles, and everyone thinks she makes them from scratch. This recipe is very easy and fast.

Provided by Tammy Christie

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pasta

Time 40m

Yield 6

Number Of Ingredients 8

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
½ teaspoon garlic powder
2 (9 ounce) packages frozen egg 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.

Nutrition Facts : Calories 504 calories, Carbohydrate 54.8 g, Cholesterol 98.7 mg, Fat 19.6 g, Fiber 1.3 g, Protein 27.4 g, SaturatedFat 4.9 g, Sodium 2355.6 mg, Sugar 5.1 g

JEAN'S HOMEMADE CHICKEN NOODLE SOUP



Jean's Homemade Chicken Noodle Soup image

Here's a great and easy recipe for chicken noodle soup. The ginger gives this soup a special zest! Enjoy!

Provided by Jean Wu

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 9

2 (14 ounce) cans chicken broth
2 cups water
3 carrots, chopped
3 stalks celery, chopped
1 pinch ground black pepper
3 slices fresh ginger root
1 tablespoon vegetable oil
½ cup chopped cooked chicken breast meat
½ cup egg noodles

Steps:

  • In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger.
  • Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 10.9 g, Cholesterol 22 mg, Fat 5.6 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 1011.7 mg, Sugar 4.1 g

CHICKEN AND NOODLES RECIPE



Chicken and Noodles Recipe image

This simple Chicken and Noodles recipe is filled with chicken, noodles, and lots of veggies to create a creamy, comforting, classic dish that the whole family will enjoy. It's the perfect hearty meal for cool evenings and is quick and easy enough to make on weeknights.

Provided by Trish - Mom On Timeout

Categories     Dinner     Entree     Main     Main Course     Main Dish

Number Of Ingredients 17

3 cups shredded cooked chicken (I used rotisserie chicken)
2 tablespoons extra virgin olive oil
1 onion (diced)
3 cloves garlic (minced)
2 cups diced carrots (about 3 large carrots)
2 ½ cups low sodium chicken stock (or chicken broth, divided)
1 bay leaf
1 fresh thyme sprig (or 1 teaspoon dried thyme)
1 teaspoon Kosher salt (or sea salt)
1 teaspoon fresh ground black pepper
1 cup diced celery
1 pound dry wide egg noodles (or noodles of your choice)
3 tablespoons unsalted butter
3 tablespoons all purpose flour
2 cups whole milk (divided)
1 cup peas (frozen)
fresh herbs (Parsley, thyme), Parmesan cheese, smoked paprika, fresh ground black pepper

Steps:

  • In a large pot or dutch oven, sauté diced onion in olive oil over medium high heat until translucent, about 3 to 5 minutes. Add garlic and carrots and continue sautéing for an additional minute, stirring frequently.
  • Add 1 ½ cups chicken stock or broth, bay leaf, salt, pepper and thyme and bring to a simmer over medium high heat. Cook until the carrots are tender, about 5 to 7 minutes.
  • Add the remaining chicken stock or broth and celery and bring to a boil. Add the noodles and cook for 5 minutes, uncovered.
  • While the noodles are cooking, prepare the roux. In a small skillet, melt butter then add flour and whisk to combine. Cook for one minute and then add 1 cup of milk and bring to a simmer and let simmer for 2 to 3 minutes until thickened. Remove from heat.
  • Stir the remaining one cup of milk, frozen peas, and prepared roux into the pot with the noodles. Stir to combine.
  • Add the shredded chicken and continue cooking over medium heat at a gentle simmer until thickened to your liking.
  • Serve hot with fresh herbs, Parmesan cheese, smoked paprika or fresh ground black pepper.

Nutrition Facts : Calories 628 kcal, Carbohydrate 72 g, Protein 35 g, Fat 22 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 139 mg, Sodium 567 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 12 g, ServingSize 1 serving

GREAT-AUNT NINA'S NOODLES AND CHICKEN



Great-Aunt Nina's Noodles and Chicken image

To a slow cooker chicken, I added an old family noodle recipe. If you want it to be more like a soup, add another quart of broth. This was a fixture at family reunions when I was a child, and the slow cooker makes it even easier.

Provided by Diana Hagewood Smith

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken Noodle Soup Recipes

Time 8h30m

Yield 12

Number Of Ingredients 14

2 carrots, sliced
2 onions, sliced
2 stalks celery, cut into 1 inch pieces
1 (4 pound) whole chicken
1 teaspoon salt
½ teaspoon ground black pepper
½ cup white wine
¼ teaspoon dried basil
2 eggs, beaten
¼ cup water
1 pinch salt
2 tablespoons shortening
1 cup all-purpose flour, or as needed
2 quarts low salt chicken broth

Steps:

  • Place the carrots, onions and celery in the bottom of a slow cooker. Place the whole chicken on top of the vegetables and season with salt and pepper. Pour in the white wine and sprinkle basil over the top. Cover and cook on Low setting for 8 to 10 hours.
  • In a medium bowl, stir together the eggs, water, salt, shortening and flour to form a stiff dough. After I've mixed in as much flour as possible using a fork, I knead the dough with my hand in the bowl to incorporate as much flour as possible. Let the dough rest for a few minutes.
  • Roll the dough out on a well-greased board to 1/8 inch thickness. Use a pizza cutter or pie crust cutter to cut into strips about 1/2 inch wide and 3 inches long. Dust lightly with flour, and leave to dry for a few hours while the chicken cooks.
  • When the chicken is done, remove the meat and vegetables to a platter. Transfer the juices to a large pot and stir in 2 quarts of chicken broth. Bring to a boil and add the noodles. Cook for about 10 minutes, until tender. Meanwhile, remove the meat from the chicken and shred. Discard bones and skin. When the noodles are done, return the vegetables to the pot and add shredded chicken meat. Serve.

Nutrition Facts : Calories 422.7 calories, Carbohydrate 10.9 g, Cholesterol 146.6 mg, Fat 26.1 g, Fiber 0.7 g, Protein 32.3 g, SaturatedFat 7.6 g, Sodium 377.3 mg, Sugar 1.6 g

Tips:

  • Use a heavy-bottomed pot or Dutch oven to ensure even cooking and prevent scorching.
  • Brown the chicken pieces in batches to avoid overcrowding and ensure they cook evenly.
  • Add the vegetables and cook them until they are tender, but still slightly crisp.
  • Use a combination of egg noodles and wide noodles for a variety of textures.
  • Season the broth to taste with salt, pepper, and garlic powder.
  • Simmer the soup for at least 30 minutes to allow the flavors to meld.
  • Serve the soup hot with a side of crusty bread or crackers.

Conclusion:

Aunt Jean's Chicken and Noodles is a classic comfort food that is easy to make and loved by people of all ages. The combination of tender chicken, flavorful vegetables, and hearty noodles in a rich broth makes this soup a perfect meal for a cold winter day. With a few simple tips, you can make this soup even more delicious and enjoyable. So next time you're looking for a hearty and comforting meal, give Aunt Jean's Chicken and Noodles a try.

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