Tag Archives: noodles

Quick & Easy Chicken Noodle Bowl

Ok, ever since Panera started advertising their chicken noodle bowl, I’ve been dying to try one.  Problem is…

I never have time to get there, and today I had a teeny, tiny stomach bug.  I started craving a chicken noodle bowl and I’ve never had one!  How does that happen?  Really great advertising on their part I’d say!  So I started a little Pinterest research, looked into my pantry and made one using the leftovers I had on hand, like yesterday’s grilled chicken and it was delish!  I still don’t know what Panera’s noodle bowls taste like, and it doesn’t even matter because this was so good!

And the best part, I used what I had on hand and it took around 2o minutes or so.  I didn’t really time it, because it tasted so good, I forgot!  I didn’t measure the seasonings exactly so start small and adjust, being careful to go easy with the oyster and soy sauce. Doesn’t that make you hungry?

Quick and Easy Chicken Noodle Bowl

Ingredients:

1 pack of ramen noodles (discard flavor packet)

3 or more cups of chicken broth depending on how much broth you want

2 tbsp. finely diced onion

3 baby carrots sliced thin

a small handful of baby spinach with stems removed

1 small thinly sliced pre-cooked chicken breast (mine had been grilled and was sprinkled with salt, pepper, onion and garlic powders)

10 very thin julienne

red pepper strips

4 dashes of garlic powder

1 heaping tbsp. oyster sauce

1 -2 tsp. soy sauce (low sodium if you want  control the salt)

a few dashes ground ginger

a dash of pepper  sriracha sauce

Directions:

Pour chicken broth in a pot on high and let boil.  Add onions and peppers and carrots.  Let boil for about 10 minutes or until carrots are tender.  Add ramen noodles and stir occasionally.  Add seasonings and stir.  Taste and adjust to your liking.  Everything should blend together.  You should taste the soy sauce/oyster sauce but they should not overpower.  If you really like heat add more sriracha sauce!  I allowed it to cook for about 15 minutes on medium to reduce the broth and let the flavors come together.  When everything has been added and the noodles are done, then add the spinach and let cook until spinach is just wilted.  It’s done!

Blog Signature

 

Southern Chicken and Noodles

This meal is warm and comforting; so pull up a chair by the fire and enjoy!

Slow Cooked Version (Takes a few hours):

1 whole chicken

Several teaspoons of salt

Pepper

Garlic Powder

Onion Powder

Thyme

Dash of cinnamon

1 can Cream of Chicken soup

2 chicken Bullion cubes or stock

1 package Egg Noodles (which ever size you like)

water

Directions:

Remove the icky parts from the chicken (if you’re lucky, they’ll be in a bag inside the chicken or get one with the parts already removed.  Rinse the chicken and put in a large pot.  You are going to add the seasonings to the inside cavity of the chicken.  Add a generous teaspoon of salt, about 1/2 teaspoon of pepper (more or less depending on your tastes), about 1/4 to 1/2 teaspoon of garlic, 1/2 teaspoon of onion powder, 1/2 teaspoon of thyme and just a dash of cinnamon.  These measurements are approximates, adjust to your liking; you just want the chicken to be flavored nicely from the inside out.  Then cover chicken with water and cook on medium-high till the thickest parts are done and it’s falling apart when you move the legs.  You could also cook it in a crockpot overnight on low.

Once chicken is done, remove from the pot carefully and set aside to cool enough to handle.  Don’t dump out your cooking liquid, set it to the side for now. Once cool, it’s time to remove all of the yummy meat!  Pull off the skin and remove the meat, shred and set aside.  Don’t forget to make a wish with the wishbone!

Run the cooking liquid through a strainer or use a paper towel and a colander. This way you remove any funky stuff. It’s worth this step because the liquid adds so much flavor! (If you’re doing the creamy version, add that step now.) Add the liquid back to a pot and add enough water to cook the noodles in.  Add cream of chicken soup and bullion cubes and stir till well mixed.  Shred chicken and add as much as you like.  When water is boiling add the noodles and cook till tender. Taste and add seasonings to your liking.  I usually add more salt, and about another 1/2 teaspoon of pepper and thyme.

Quick Version (About 45 minutes):

You could use a rotisserie chicken or any pre-cooked chicken or:

Same recipe as above except use 4 chicken breasts instead of a whole chicken.  Boil chicken breasts in water with salt, pepper, onion powder, garlic thyme and a dash of cinnamon.  Remove chicken breasts when cooked through and shred.  (Add creamy version step here.) Add shredded to chicken back to pot and add enough water to cook noodles.  When water is boiling add cream of chicken soup and bouillon cubes; stir well.  Add noodles and cook till tender.  Add seasonings to taste.

Thick and Creamy Version:

Prepare as either of the above versions, except you will need to either put cooking liquid in a bowl or use another pot.  In an empty pot, melt 3 tablespoons of butter.  Sprinkle in 3 tablespoons of flour.  Allow to cook together for a minute or two on medium and then mix well.  Slowly add cooking liquid back into the pot using a whisk to mix thoroughly.  From here follow the rest of the recipes.  Allow this version to cook on medium until desired thickness is reached.  If it’s too thick, thin with more water.

Tips:

If you’re feeling really adventurous and have the time, try making my daughter’s homemade egg noodles instead of the store-bought ones.  They are scrumptious!

This is yummy with cornbread!  My hubby loves to eat this with a side of beets.

Sorry I don’t have exact measurements.  I taste it while the noodles are cooking and add seasonings as they cook. I Adjust seasonings as I go but I will make a point of paying attention and make the measurements more exact.  But, that’s also the fun of cooking, adjust it to how you like it.  A well seasoned broth makes all the difference in the taste, just don’t over salt it.

You can use any of the remaining shredded chicken for lots of things like:  Chicken pot pie, chicken salad, or anything that calls for shredded chicken.

Blog Signature