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Introduce some creamy chicken and egg noodles recipe

by phuong.seo

I. Introduce some creamy chicken and egg noodles recipe




  • 1 lb of tenderloins from a chicken lightly spiced with salt and black pepper
  • 8 oz extra wide egg noodles
  • 1 Tbsp olive oil
  • 1 1/2 cups carrots, peeled and diced
  • 1 C celery, diced
  • 1 1/2 C sweet onion, diced
  • 1 C frozen sweet corn
  • 5 Tbsp butter
  • 6 cloves garlic, minced
  • 1/2 1 tsp dried thyme
  • 2 tsp dried parsley
  • 1/2 1 tsp salt
  • 1/4 teaspoon black pepper
  • 1/4 C all-purpose flour
  • 2 1/2 C chicken stock
  • 1/4 C heavy cream
  • 2 C parmesan cheese equally divided


    1. Remove any grease or tendons from the tenderloins of a chicken and chop into bite-sized chunks. Season lightly using salt and pepper to suit your personal taste. Cook in a large skillet or pot over medium temperature. Cook and brown the chicken until cooked to temperatures of about 165oF. Once the chicken is cooked, scoop it into the bowl and place it aside.
    2. While the chicken is cooking boil water in a pot then cook your egg noodles according to the directions on the packaging. Once cooked, drain them and place them aside.
    3. Chop the celery, carrots and onions.
    4. In the pot or skillet where you cooked the chicken melt 5 Tbsp butter over medium-high heat. add the diced celery and carrots into the pan. For 7 minutes cook, while stirring frequently till the veggies begin to soften. Then add the onions, and cook for 5 minutes, while stirring frequently until the onions are soft.
    5. Add the spices and garlic to the skillet, and cook for 1 minute.
    6. Create a roux, which serves as the base of your cream sauce. Start by adding flour into the skillet and then cook for one minute. After that, slowly add 2 1/2 cups of broth from the chicken. Keep continuously stirring to ensure that the broth and flour mix and turn creamy.
    7. Add the cooked corn along with the cooked chicken as well as the pasta into the pan. Cook over medium-low heat, stirring constantly until the mixture is hot and bubbling.
    8. Lower the temperature to a low setting and then stir in the heavy cream, as well as 1 cup of cheese parmesan. It should boil until it is not bubbling. Then remove the pan from the flame.
    9. Serve hot and sprinkle parmesan cheese on the top.

2. Creamy chicken and egg noodles recipe



  • Make a large pot of salted and lightly boiled water to a simmer. Cook egg noodles in hot water and stir frequently until cooked to the point of tearing approximately 5 minutes. Remove the noodles and place them in a large bowl for serving.
  • Make butter by melting it in a pan on medium heat. Cook and stir the garlic and onion in the butter until onions are translucent around 5 minutes. Combine flour, milk and half-and-half in the lid of a jar and shake until the flour is been thoroughly mixed with milk and half-and-half. Pour the mixture into the skillet and mix until it is smooth and thick in about 5 minutes.
  • Whisk chicken broth in a gradual manner into the sauce, and bring to a simmer, stirring continuously. Mix cooked chicken and sour cream into the sauce, then season with black pepper and salt and mix in cooked noodles and serve.

3. Crispy egg noodles with creamy sauce

Crispy egg noodles with creamy sauce


  • Chicken breast 300 gr
  • All-purpose flour 600 gr
  • Chicken eggs 3
  • Concentrated tomato sauce 100 gr
  • Olive oil 10 ml
  • Whipping Cream 50 ml
  • Fresh milk 30 ml
  • Cheese powder 50 gr
  • Tapioca 6 tbsp
  • Filtered water 50 ml
  • Cooking oil 100 ml
  • Roasted sesame 5 gr
  • 1 little seasoning
  • (salt; pepper)
  • Sugar 2 teaspoons

How to choose to buy fresh chicken breast

To choose a good chicken breast, choose a piece of the breast with white skin because this is an adult chicken, the meat will be chewier. When pressing your hand on the piece of meat has elasticity, not soft.
Should not choose pieces of the breast with many white stripes, the more stripes, the less fat and protein, and when processing meat, it is more difficult to absorb spices.


1: Preliminary processing of chicken

Wash the chicken breast with water, then rub it with salt and then wash it with clean water to remove the fishy smell, drain or pat dry with a clean towel, then cut the chicken into bite-sized pieces.

2: Mix the dough and knead the dough

Put 400g of flour on a clean cutting board, use your hands to make a hole in the middle of the dough, then break 2 eggs and put 10ml of olive oil in the middle.

Use a spoon to beat the eggs and oil until melted, beat and push the flour in until the dough covers the eggs, then knead the dough with your hands until smooth. After kneading, let the dough rest for about 30 minutes

3: Marinate chicken

While waiting for the dough to rest, marinate the chicken with 1.5 teaspoons of salt and 1 teaspoon of pepper. Mix well and marinate for about 15 minutes for the chicken to infuse the spices.

4: Make ketchup

Put the pan on the stove, add 1 tablespoon of cooking oil and wait for it to heat up, add 100g of concentrated tomato sauce and 50ml of filtered water to the pan and bring to a boil. When the ketchup boils, you add 2 teaspoons of sugar to the pan and continue stirring until the ketchup reaches the desired consistency, then turn off the heat and put it in a bowl.

5: Roll the dough

Sprinkle some dry flour on top of the dough and roller.

Use a rolling pin to roll out the dough. After the dough is thin, you put dry flour in the middle, then fold the dough and continue to roll it until the dough is about 1mm thick. Repeat this step 1-2 times so that the finished noodles reach the desired length.

6: Cut and pour noodles

Fold the dough in half again, then use a knife to cut the dough into thin strands, about 1-2 mm thick.

After cutting, you remove the long noodles, put the noodles on the shirt through a layer of flour, then wrap the noodles into slices.

Put a pot of water on the stove and bring it to a boil. Boiling water, you put the noodles in for about 2-3 minutes until the noodles are cooked, then take them out

7: Mix fried chicken powder

Prepare the marinade: Put 3 tablespoons of flour, 3 tablespoons of tapioca starch, 1 teaspoon of salt, 1 teaspoon of pepper in a bowl and mix well.

Prepare the water powder: Put 3 tablespoons of flour, 3 tablespoons of tapioca starch, 1 egg yolk, 100ml of filtered water into a bowl, beat until the powder is completely dissolved.

8: Fried chicken

Coat the chicken with a layer of dry flour, then dip the chicken in the wet flour, then roll the chicken through the dry flour again.

Put the pan on the stove, add the remaining cooking oil and wait for it to be hot, put the breaded chicken pieces into the pan, deep fry in oil on high heat until the chicken is golden brown.

Remove the chicken to a plate, let the chicken cool and drain the oil, then put the chicken back into the pan, fry 1 more time until the chicken is really golden, then take it out, drain the oil.

9: Make cream sauce

Put the pan on the stove, add 50ml whipping cream, 30ml fresh milk, keep the heat low and cook until the milk mixture is warm, then add 50gr of cheese powder, season to taste, then add the spaghetti and stir well. about 1-2 minutes, then turn off the heat, put it on a plate.

10: Finished product

Put the noodles on a plate, dip the fried chicken in ketchup and put it on top, maybe sprinkle some roasted sesame seeds, garnish with a little boiled broccoli and sliced ​​tomatoes to make it beautiful.

So we’ve got golden noodles combined with greasy cream sauce, delicious and rich chicken that is not inferior to the restaurant. You can sprinkle a little more roasted sesame and can eat with chili sauce if you like

Read more: Introduce some chicken and cream of mushroom soup recipes

II. Some best chicken and noodles recipe

1. Chicken and Noodles Recipe


  • 3 cups of cooked, shredded chicken I made use of a rotisserie chicken
  • 2 tablespoons extra olive oil
  • 1 onion diced
  • 3 cloves minced garlic
  • Two cups of diced carrots, approximately 3 large carrots
  • 2 1/2 cups of low sodium stock of chicken or broth Divided
  • 1 leaf from a bay
  • 1 fresh thyme sprig of thyme or 1 tablespoon dried thyme
  • 1 teaspoon of Kosher salt, or sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup chopped celery
  • 1 pound of dry broad egg noodles, or any noodles you like
  • 3 tablespoons of unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk split
  • 1 cup frozen peas


  • Fresh herbs (parsley and thyme), Parmesan cheese, fresh ground black pepper


  • In a large saucepan or dutch oven saute diced onions in olive oil over medium-high heat until translucent around three to five minutes. Add the carrots and garlic and cook for another minute, stirring often.

    2 tablespoons extra virgin olive oil,1 onion,2 cups diced carrots,3 cloves garlic

  • Include 1 1/2 cups of chicken broth or stock bay leaf, salt pepper, and thyme. Then bring to a boil over medium-high temperature. The carrots should cook until they are soft approximately five to seven minutes.

    2 1/2 cups of low sodium chicken stock, 1 bay leaf fresh thyme stem, 1 teaspoon Kosher salt, 1 teaspoon freshly ground black pepper

  • Add the rest of the chicken broth or stock and celery. Bring to the point of boiling. Cook the noodles for about 5 mins covered.

    2 1/2 cups of low sodium broth of chicken 1 cup chopped celery 1 lb of dry broad egg noodles

  • While the noodles cook while the noodles are cooking, make the roux. In a small pan melt butter and then add flour, whisking to mix. Then cook for a minute and after that, add one cup of milk. reduce the heat and simmer for two to three minutes or until it becomes thick. Remove from the heat.

    3 tablespoons of unsalted butter, 3 tablespoons of all-purpose flour, 2 cups of whole milk

  • Add the remaining 1 cup milk, peas frozen and the prepared roux into the pot along with the noodles. Stir until the ingredients are well-combined.

    Two cups of whole milk 1 cup of peas

  • Add the chicken shredded and cook on moderate heat and at a slow simmer until the sauce is thickened to your preference.

    3 cups of shredded cooked chicken

  • Serve hot and garnish with fresh herb, Parmesan cheese, smoked hot paprika, or freshly crushed black pepper.

    freshly cut herbs (Parsley Thyme, Parsley), Parmesan cheese, freshly ground black pepper

2. How to cook delicious fried chicken and noodles

fried chicken and noodles


  • 1 pack of noodles
  • 100 grams of chicken
  • 200 grams of cabbage.
  • 2 cloves of onions
  • 3 sprigs of cilantro
  • 3 purple onions
  • one tablespoon of minced ginger
  • Season with half a teaspoon of granulated sugar, 1 teaspoon of MSG, about 1/3 teaspoon of salt, and a pinch of ground pepper.


Step 1: Bring the ingredients to prepare and marinate the chicken

– The first thing to do is to wash the chicken thoroughly, and then let the chicken drain.

– Take a pot of water to boil the chicken, put it in a pot of minced ginger with a little salt. Boil until the chicken is cooked, then take it out. Put the chicken in a bowl, put on food gloves and then proceed to shred the chicken into medium-sized pieces.

– At this time, you take a medium saucepan, pour in a little cooking oil, add purple onion and fry until golden aroma, then pour in the torn chicken, adjust the heat to high so that the chicken can hunt quickly.

– You will add half a tablespoon of fish sauce when the chicken is hunting. Use chopsticks or gravel to stir continuously, when the chicken is light yellow, add more pepper, stir once more and then turn off the heat.

– For scallions and coriander, peel the skin thoroughly, use a knife to cut into small pieces. – Onions will be peeled off, using a knife to cut into high segments.

– As for the cabbage, you need to separate each leaf separately, if the cabbage leaves are too big, you should trim the cabbage, prepare to dilute salt water to soak it clean, then wash it again with water. Cook a pot of boiling water, bring the blanched cabbage, ready to also blanch the noodles. Remember to bring both to the drain.

Step 2: Stir-fry noodles with chicken

– Prepare a pan, put in 2 tablespoons of cooking oil, heat the oil until it boils, then put the noodles in and fry, fry one side of the noodles until the noodles are firm, start to get crispy, then turn over to the other side. Note that you should not stir too much because the noodles will break easily. Fry until the noodles are cooked, then remove the noodles to a plate and then put the cabbage in.

– You will stir-fry the cabbage within 1 minute is enough, at this time, quickly take out all the shredded chicken. Remember to use chopsticks to stir fry with low heat. Add spices such as monosodium glutamate, salt, and sugar according to the estimated ratio. Next, sprinkle with cilantro, remember to stir the mixture before turning off the heat. That’s how to make delicious and nutritious chicken fried noodles.

Read more: Introduce some chicken hot dish recipes


What should you do to chicken noodles to enhance their flavor?

How do I make my chicken noodles more delicious? It is possible to make it using cooked chicken, sauteed mushrooms, cheese, ginger as well as lime juice, soy sauce and coconut milk as well as any of the other ingredients.

How can you thicken noodles and chicken?

The flour or cornstarch could be added to chicken noodles to give them a thicker texture and provide it with the desired texture and consistency. 2 tablespoons of all-purpose flour must be put in a mixing bowl. The chicken soup must be diluted with 1 cup of water that is cold.

Do you think it is possible to cook noodles with chicken broth?

Making noodles with broth is as easy as it seems: Just bring salted chicken broth to a simmer, enough to be able to cover the pasta (it does not have to be more than a ton)–and mix in the short noodles, stout.

How can you prevent egg noodles from becoming too mushy?

To prevent mushy, soft pasta from being soft, ensure that the water that cooks it is boiling at full capacity prior to making the noodles. Make sure that it remains at a constant boil during the cooking process.

Are chicken and noodles healthy?

“It’s packed with a range of macro- and micronutrients, including protein, fiber, B vitamins, vitamin C, amino acids, and more. It also contains powerful antioxidants and anti-inflammatory ingredients.” The research suggests soup made of chicken noodles could be particularly beneficial when you’re sick.

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