Best 7 Chicken And Noodles Or Turkey Recipes

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Indulge in a comforting culinary journey with our delectable Chicken and Noodles or Turkey recipes. These classic dishes, often associated with warm and cozy home cooking, offer a delightful blend of flavors and textures that will tantalize your taste buds. From the classic Chicken and Noodles, brimming with tender chicken, homemade egg noodles, and a flavorful broth, to the hearty Turkey and Noodles, featuring succulent turkey, hearty egg noodles, and a rich, savory gravy, these recipes promise a satisfying and comforting meal.

For those seeking a vegetarian option, the Vegetarian Chicken and Noodles, crafted with a medley of colorful vegetables, aromatic herbs, and flavorful broth, delivers a satisfying and nourishing dish. And for a touch of international flair, the Mexican Chicken and Noodles, infused with a zesty blend of Mexican spices, tender chicken, and colorful vegetables, offers a unique and flavorful twist on this classic comfort food.

Each recipe is carefully curated to provide detailed instructions, ensuring culinary success for home cooks of all skill levels. With a focus on fresh ingredients and simple techniques, these recipes guarantee a delightful and memorable dining experience. So gather your loved ones, select your preferred recipe, and embark on a culinary adventure that promises warmth, comfort, and a symphony of flavors.

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

FARMHOUSE CHICKEN AND NOODLES



Farmhouse Chicken and Noodles image

A simple farmhouse classic, these old-fashioned Chicken and Noodles are total comfort food!

Provided by Blair Lonergan

Categories     Dinner

Time 2h

Number Of Ingredients 12

1 large whole chicken, gizzards removed (about 5 ½ - 6 lbs.)
1 celery rib, cut into 4 large chunks
1 large carrot, cut into 4 large chunks
1 onion, peeled and cut into 4 large chunks
1 bay leaf
2 sprigs fresh thyme
3 quarts cool water (or just enough to barely cover the chicken)
1 ½ tablespoons kosher salt
1 teaspoon ground black pepper
1 lb. uncooked egg noodles ((or other pasta of choice))
2 tablespoons lemon juice
Optional garnish: chopped fresh herbs such as parsley or thyme

Steps:

  • Place the chicken breast-side up in a 6-8 quart Dutch oven or other heavy-bottomed pot. Arrange the celery, carrot, onion, bay leaf and thyme around the chicken. Add cool water to just barely cover the chicken. Sprinkle in the salt and pepper.
  • Cover the pot and bring to a simmer. Cook for about 1 - 1 ½ hours, or until the chicken is falling apart. Turn off the heat and let it rest in the broth for 30 minutes.
  • Remove the chicken from the broth and shred the meat into medium-size pieces. Discard the skin and bones.
  • Strain the broth and return to the pot. Discard the vegetables and herbs.
  • Return chicken to the pot with the broth. Bring to a simmer; add the noodles. Cook for about 6-8 minutes for wide egg noodles, or until the pasta is al dente (cooked, but still slightly firm). Turn off the heat; stir in lemon juice. Taste and season with additional salt and pepper, if necessary.

Nutrition Facts : ServingSize 2 cups, Calories 300 kcal, Carbohydrate 43 g, Protein 21 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 39 mg, Sodium 1351 mg, Fiber 2 g, Sugar 2 g

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

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

MOM'S OLD FASHIONED TURKEY AND NOODLES



Mom's Old Fashioned Turkey and Noodles image

At home we had noodles quite a bit because mom could make them up, cook them fast and they were inexpensive for a family of four. She would put leftover roast beef chicken, ham or turkey with them and a few pantry vegetables. They were true comfort food and filling enough even for dad. Fall and winter bring my thoughts back home...

Provided by Pam Ellingson

Categories     Turkey

Time 1h10m

Number Of Ingredients 15

2 turkey thighs, bone in, skin on (about 1 1/2-2 lbs)
salt and pepper
2 to 3 Tbsp oil
1 medium carrot , cut in large chunks
1 medium onion, cut in large chunks
1 celery stalk, cut in large chunks
2 can(s) chicken broth , 15 oz cans
2 c water or as needed to barely cover turkey
2 bay leaves
1 clove garlic
1/2 tsp poultry seasoning, optional
1 pkg 16 oz. reames egg noodles homestyle
2 medium carrots, cubed or sliced
1 large onion, chopped
2 celery stalks, chopped or sliced

Steps:

  • 1. In a large skillet or Dutch oven, heat oil to medium high. Salt and pepper the turkey thighs on both sides. Place the thighs in the pan and brown well on all sides.
  • 2. When the turkey is well browned, add the chunks of vegetables and the garlic and saute them for a few minutes.Add the chicken broth, water (just enough to cover the turkey and veggies) and bay leaves. Add poultry seasoning here if desired.
  • 3. Bring to a boil and then turn down heat to medium and simmer the mixture until turkey is tender and the internal temperature is 160 to 170 degrees F. Remove turkey from broth, let cool. Remove skin and bone from turkey and discard. Chop meat into bite sized chunks.
  • 4. Strain broth through a sieve and discard the vegetables. Defat the broth, place back into the Dutch oven, bring to a boil and add the noodles. Turn heat to medium and add the cubed or sliced vegetables. Cook until noodles are tender, stirring frequently to avoid sticking. (Cooking generally takes longer than is indicated on the package for these noodles.)
  • 5. When noodles are tender to your preference, add the chopped turkey meat and heat through. Add salt and pepper to taste. By the time the noodles are done, and the turkey reheated, most of the broth should be absorbed and thickened. (If you like more broth, add another can of chicken broth) Serve HOT.

HEARTY CHICKEN AND NOODLES



Hearty Chicken and Noodles image

An easy, filling family dinner, these Hearty Chicken and Noodles have tasty ingredients and are 100% comforting!

Provided by Brandie @ The Country Cook

Categories     Main Course     Soup

Time 1h30m

Number Of Ingredients 15

3 cups cooked shredded chicken ((rotisserie))
2 ⅓ cups chicken broth, (divided use)
2 cups diced carrots
1 bay leaf
1 fresh sprig thyme ((or 1 teaspoon dried thyme))
1 teaspoon salt
1 teaspoon pepper
1 cup diced celery
1 cup diced onion
2 tablespoon minced garlic
1 pound dry wide noodles
2 cups milk, (divided use)
3 tablespoons all purpose flour
1 cup frozen peas
2 tablespoon fresh parsley ((optional))

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).

Nutrition Facts : Calories 521 kcal, Carbohydrate 73 g, Protein 34 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 122 mg, Sodium 874 mg, Fiber 6 g, Sugar 10 g, UnsaturatedFat 5 g, ServingSize 1 serving

CHICKEN AND NOODLES (OR TURKEY)



Chicken and Noodles (Or Turkey) image

This is easy kid-friendly comfort food thats great for using up leftover turkey or chicken. Serve it with some bread and veggies. I make it fairly bland for my kids, so taste and salt and pepper whenever needed.

Provided by MommyMakes

Categories     Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 lb egg noodles
3 tablespoons butter
2 tablespoons flour
2 cups chicken broth
1 1/2 cups milk (I used 2%)
2 1/2 cups cooked chicken or 2 1/2 cups turkey, chopped
1 tablespoon parmesan cheese, grated
salt and pepper, to taste

Steps:

  • Preheat oven to 375 degrees and grease a shallow 1 1/2-2qt casserole with butter or cooking spray.
  • In a large pot of boiling water, cook noodles al dente. They will be better slightly firm.
  • Meanwhile, in a skillet over medium heat melt the butter.
  • Add the flour, stirring for 1-2 minutes until smooth and bubbily.
  • Remove from heat and stir in chicken broth gradually. Place back n heat and cook, stirring, until it thickens, about 2 to 3 minutes.
  • Season with salt and pepper to taste.
  • Stir in milk and cook until very hot and smooth, about 3 minutes.
  • Put drained noodles in a bowl with chicken or turkey and pour sauce over, toss thoroughly. Taste and adjust seasonings as needed.
  • Spoon mixture into the greased casserole. Sprinkle with parmesan.
  • Bake coverd for 15 minutes, then uncovered for about 15 minutes or until edges and brown and top is crisp.

Nutrition Facts : Calories 269.4, Fat 10.7, SaturatedFat 5.1, Cholesterol 75.2, Sodium 292.3, Carbohydrate 24.2, Fiber 1, Sugar 0.7, Protein 18.2

EASY TURKEY OR CHICKEN AND NOODLES.



Easy turkey or chicken and noodles. image

This is a great recipe for after thanksgiving meals using left over turkey.

Provided by tina eller

Categories     Turkey

Time 40m

Number Of Ingredients 5

8 oz any kind of pasta ( i prefer egg noodles)
one half c margerine
8 oz cream of chicken soup
two third c frozen peas and carrots thawed
3 c diced left over turkey or chicken

Steps:

  • 1. cook pasta as directed.melt margerine in skillet. Add cream of chicken soup, peas and casrrots. Heat til bubbly. Toss with drained pasta, add turkey or chicken, mix well. I serve this with a side salad and warm french bread.

Tips:

  • Use a variety of vegetables. This will add flavor and nutrients to your dish. Some good choices include carrots, celery, onions, and peas.
  • Season your dish to taste. Salt and pepper are a good starting point, but you can also add other spices and herbs, such as garlic, thyme, or rosemary.
  • Don't overcook your chicken or turkey. Overcooked meat is tough and dry. Cook your chicken or turkey until it is just cooked through, or until the internal temperature reaches 165 degrees Fahrenheit.
  • Serve your chicken and noodles or turkey and noodles immediately. This dish is best when served fresh. If you need to make it ahead of time, you can store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Chicken and noodles or turkey and noodles is a classic comfort food that is easy to make and loved by people of all ages. This dish is a great way to use up leftover chicken or turkey, and it is also a good way to get your kids to eat their vegetables. With a few simple tips, you can make a delicious and satisfying chicken and noodles or turkey and noodles dish that your family will love.

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