Best 10 Chicken With Noodles Pavillon Recipes

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Indulge in the tantalizing flavors of the iconic Chicken with Noodles, a cherished Peruvian dish that has captivated taste buds for generations. This beloved dish showcases juicy chicken pieces, perfectly cooked and enveloped in a rich and flavorful sauce, accompanied by delectable noodles that soak up all the goodness. The authentic Peruvian recipe, known as "Pollo con Tallarines Verdes," features a vibrant green sauce made from fresh herbs, while the "Pollo con Tallarines Rojos" variant delights with its savory red sauce. But the culinary journey doesn't stop there. This article also unveils a diverse collection of chicken with noodles recipes, each offering a unique twist on this classic dish. From the hearty "Chicken Noodle Soup" to the tantalizing "One-Pot Chicken and Noodles," and the aromatic "Thai Chicken Noodle Salad," you'll discover a symphony of flavors that will leave you craving for more. Embark on a culinary adventure and explore the delectable world of chicken with noodles, where every bite promises a satisfying and memorable experience.

Let's cook with our recipes!

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

PEANUT NOODLE BOWLS WITH CHICKEN



Peanut Noodle Bowls with Chicken image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 11

6 to 8 ounces cellophane noodles
1/4 cup creamy peanut butter
2 tablespoons fish sauce
2 limes, juiced
One 2-inch piece fresh ginger, peeled and sliced
2 cups chopped rotisserie chicken (skin removed)
1/2 English cucumber, thinly sliced
2 medium carrots, grated
2 cups pea shoots or sprouts, cut into 2-inch pieces
1 red jalapeno or Fresno chile, thinly sliced (seeded for less heat, if desired)
1 cup chopped fresh cilantro, mint and/or basil

Steps:

  • Put the noodles in a large bowl and cover with boiling water; let stand for 10 minutes. Drain and rinse under cold running water. Wipe out the bowl; return the noodles to the bowl.
  • Puree the peanut butter, fish sauce, lime juice, ginger and 1/3 cup water in a blender until smooth. Pour the dressing over the noodles; toss to coat.
  • Top each serving of noodles with the chicken, cucumber, carrots, pea shoots, jalapeno and herbs. Toss just before serving.

Nutrition Facts : Calories 440, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 35 milligrams, Sodium 978 milligrams, Carbohydrate 64 grams, Fiber 4 grams, Protein 18 grams, Sugar 6 grams

CHICKEN AND NOODLES



Chicken and Noodles image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h45m

Yield 8 servings

Number Of Ingredients 12

One 2- to 3-pound chicken fryer, cut up
2 carrots, diced
2 celery stalks, diced
1/2 medium onion, diced
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
16 ounces frozen home-style egg noodles (such as Reames)
3 tablespoons all-purpose flour
Splash of half-and-half, optional
2 teaspoons finely minced fresh parsley

Steps:

  • Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the pot. Set the chicken aside to cool briefly.
  • Shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
  • Add the shredded chicken, carrots, celery and onions to the pot. Then add the salt, pepper, thyme and turmeric. Bring the mixture to a gentle boil, and then reduce the heat and simmer for 10 minutes. Stir in the noodles; no need to thaw them first!
  • Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the splash of half and half (if you're into that kind of thing) and the minced parsley into the pot. Simmer until the noodles are tender, about 15 minutes, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home.

Nutrition Facts : Calories 315 calorie, Fat 7 grams, SaturatedFat 1.5 grams, Cholesterol 104 milligrams, Sodium 555 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 31 grams, Sugar 3 grams

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 WITH NOODLES PAVILLON



Chicken With Noodles Pavillon image

Provided by Craig Claiborne

Categories     dinner, main course

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 13

1 ready-to-cook chicken, 3 pounds, poached (see recipe)
1 1/2 cups drained, crushed imported tomatoes
6 tablespoons butter
Salt to taste, if desired
Freshly ground pepper to taste
1/4 cup flour
2 cups rich chicken broth (from kettle in which chicken cooked)
1/8 teaspoon cayenne pepper
1/2 pound medium egg noodles
1 cup heavy cream
Freshly grated nutmeg to taste
1 egg yolk
1/2 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 425 degrees.
  • When the chicken is cool enough to handle, drain it. Pull meat from the bones. Discard skin and bones. Cut or pull the meat into bite-size pieces. There should be about three cups.
  • Combine the tomatoes, one tablespoon of the butter, salt and pepper in a heavy metal saucepan (a five-cup capacity or less). Bring to a boil and let cook five minutes.
  • In a separate heavy metal saucepan (a five-cup capacity or less), heat three tablespoons of butter and stir in the flour, using a wire whisk. When blended, add the broth, stirring rapidly with the whisk until thickened and smooth. Let cook, stirring often all around the bottom, about 10 minutes. This sauce is known as a veloute.
  • Meanwhile, bring two quarts of water to a boil in a six-quart stainless-steel heavy-bottom saucepan with handle. Add salt to taste and the noodles. Cook five minutes and drain. Return noodles to the saucepan and add one tablespoon of butter. Toss.
  • Heat one tablespoon of butter in a heavy 10-inch metal skillet and add chicken. Add one cup of the veloute and half the cream. Add nutmeg and blend.
  • Rub the bottom and sides of a rectangular heatproof baking dish (measuring about 8 1/2 by 13 by 2 inches) with the remaining tablespoon of butter. Pour in the noodles and smooth them over with a rubber or plastic spatula. Spoon the tomato sauce over all and smooth it over with the spatula.
  • Pour chi ken in cream sauce over all and smooth with the spatula.
  • To the remaining veloute add the remaining half cup of cream and the egg yolk. Bring to a boil, stirring rapidly with the whisk.
  • Pour this sauce over the layered chicken mixture. Sprinkle with cheese and place in the oven. Bake 15 minutes. If you wish a deeper glaze on top, run the dish under a preheated broiler for a minute or two.

Nutrition Facts : @context http, Calories 818, UnsaturatedFat 26 grams, Carbohydrate 38 grams, Fat 55 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 26 grams, Sodium 1056 milligrams, Sugar 4 grams, TransFat 1 gram

QUICK CHICKEN NOODLES



Quick chicken noodles image

This one-pan dish is hassle free and extremely economical - great for students who hate doing the dishes

Provided by Good Food team

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 8

1 tbsp sunflower or vegetable oil
4 skinless, boneless chicken thighs , diced
1 garlic clove, crushed or sliced
1 red pepper , thinly sliced
small bunch spring onion , sliced
100g or 3 good handfuls beansprout
2 x packs straight-to-wok noodles
3 tbsp oyster sauce

Steps:

  • Heat the oil in a large frying pan, then stir- fry the chicken for about 3 mins, until golden.
  • Throw in the garlic and pepper and cook for 2 mins more. next, add the spring onions, beansprouts, noodles, sauce and 5 tbsp water and toss everything together for a final 2 mins cooking. Serve immediately.

Nutrition Facts : Calories 441 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 4.07 milligram of sodium

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

OLD-FASHIONED CHICKEN AND NOODLES



Old-Fashioned Chicken and Noodles image

This was a Sunday favorite when I was growing up. Sometimes my mother dipped the chicken in seasoned flour after boiling and fried it.

Provided by Roge

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h50m

Yield 8

Number Of Ingredients 12

1 (2 to 3 pound) whole chicken, cut into pieces
4 stalks celery, diced
celery tops
1 carrot, shredded
1 onion, halved - unpeeled
ground black pepper to taste
3 (32 fluid ounce) containers chicken broth
2 eggs, beaten
1 cup warm water
2 tablespoons vegetable oil
1 teaspoon salt
3 cups all-purpose flour

Steps:

  • In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel, and pepper. Pour broth over and bring to a boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes.
  • While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough.
  • Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot. Bring to a boil. Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small, chickpea sized, noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.

Nutrition Facts : Calories 430 calories, Carbohydrate 40.2 g, Cholesterol 117.1 mg, Fat 16 g, Fiber 1.9 g, Protein 28.2 g, SaturatedFat 3.8 g, Sodium 1991.4 mg, Sugar 3.2 g

EASY CHICKEN AND NOODLES



Easy Chicken and Noodles image

In Lancaster, Ohio, Shirley Heston can prepare this stovetop supper in mere minutes. Canned soup makes the sauce a snap to throw together while the noodles boil. It's comforting and inexpensive, too, at $1.22 per serving.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 6

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup milk
1/3 cup grated Parmesan cheese
1/8 teaspoon pepper
3 cups cooked wide egg noodles
2 cups cubed cooked chicken

Steps:

  • In a large saucepan, combine the soup, milk, Parmesan cheese and pepper. Stir in the noodles and chicken; heat through.

Nutrition Facts : Calories 368 calories, Fat 14g fat (5g saturated fat), Cholesterol 107mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 30g protein.

Tips:

  • Use high-quality ingredients: Fresh, free-range chicken and organic vegetables will make a big difference in the flavor of your dish.
  • Don't overcrowd the pan: When cooking the chicken, make sure to give it enough space so that it can brown evenly.
  • Cook the noodles al dente: You don't want the noodles to be too soft or mushy, so cook them until they are just tender.
  • Add plenty of vegetables: This dish is a great way to get your daily dose of vegetables. Add as many different types of vegetables as you like.
  • Don't overcook the chicken: Chicken is a delicate meat, so it's important not to overcook it. Cook it until it is just cooked through, or it will become dry and tough.
  • Season the dish to taste: Be sure to taste the dish before serving and adjust the seasonings as needed.

Conclusion:

Chicken with Noodles is a classic dish that is easy to make and loved by people of all ages. It is a hearty and comforting dish that is perfect for a weeknight meal. With a few simple tips, you can make a delicious and flavorful Chicken with Noodles dish that your family and friends will love.

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