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    how do you make homemade chicken and noodles?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do you make homemade chicken and noodles?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you make homemade chicken and noodles?),it will help you,my kids.

Just curious how many different recipes are out there for this - please include recipe. No websites, please. Thanks.

Answers:
Italian Chicken with Noodles

Ingredients

(4 servings)

2 Chicken Breast
1/2 ts Oregano
1/8 ts Pepper
1 Onion,chopped
4 oz Mozzarella cheese
1 ts Lemon juice
1/4 ts Salt
1/4 c Margarine
1 c Chicken broth
8 oz Egg noodles


Instructions

Debone, skin and split the chicken breast in half. Cut the meat into 2x1/4 inch strips. Sprinkle with lemon juice, oregano, basil, salt and pepper. Melt margarine in pan add chicken and onion. Cook until browned, about 5-7 minutes. Add chicken broth, reduce heat, cover and cook 10 minutes longer. Add cheese, cover and cook until melted. Serve over hot noodles.

Other Answers:
kill a chicken add egg noodles. throw in carrots and celery.

HOMEMADE CHICKEN AND NOODLES

1 chicken, about 3 lbs.
1 onion, chopped
1 tbsp. dried parsley
2 qts. water
1 recipe homemade noodles or 1 pkg. egg noodles may be used
1 stalk celery (opt.)
1 carrot, grated (opt.)
1 tbsp. salt
2 chicken bouillon cubes

Wash thoroughly and cut up chicken. Put in stock pot and ad all above ingredients except noodles. Cook until chicken is tender. Remove chicken. Let cool and remove from bones. Cut in bite size pieces. Return prepared chicken to broth and add noodles and cook about 20 minutes or until noodles are tender. NOTE: 1 (8 oz.) package egg noodles can be used. Homemade noodle recipe below.

Creamy Chicken and NoodlesCubes of chicken breast are cooked with the noodles in a large amount of water, along with canned chicken soup, celery and poultry seasoning.Ingredients:
? 3 or 4 boneless skinless chicken breasts
? Poultry seasoning, as desired
? Garlic salt, as desired
? Pepper, as desired
? 2 chicken boullion cubes
? 1 can condensed cream of chicken soup
? 1 pkg. Egg noodles
? Minced celery
Method:
Cube the chicken breasts and drop in a large pot of boiling water (use the amount of water recommended on the noodle package.) Add seasonings and bouillon cubes. Add celery and egg noodles. Cook until noodles are tender. Add chicken soup and let simmer.
Notes:
This is made at least 3 times a month, especially when the temperature drops. My 1-year-old loves the noodles, and my 3-year-old loves the chicken. It's a warm meal for a cold day and great for warding off the sniffles.

Number of servings: 8 -10 people boil 5 chicken breast on med.-high for 75 minutes.
remove the chicken and allow the breast to cool.preserve the broth skimmming all the fat, shin, etc. off the top.
add chopped yellow onion, chopped 1 small celery bunch (remove the leaves), 4 to 5 medium size carrots cleaned and chopped to the broth. cover the pot. bring to a boil then cook for 30 to 40 minutes or until the vegetables are tender.
remove the chicken from the breast discarding the bones and skin. pull the breast apart on cut up in bites or can be shredded. add to the soup mixture along with 1 tbsp. of cavendar's greek seasoning. then add 2 to 3 cans of whole canned yellow corn (drained) along with 2 cans of baby english peas (drained). cook on medium for about 20 minutes. cover the pot. then add 2 cans of diced potato's (drained). cook on medium for 10 minutes. cover the pot. taste for seasoning and add salt and/or pepper to taste.
to thicken take 2 tbsp. of flower and mix with a little COLD water to form thin paste. slowly pour this in the soup stirring with a WISK as you pour. this should thicken your soup some.
to make it spicy add 1 can of original rotel if you wish.
with the pot being covered it could make extra steam water which might cause you to add more seasonings. add your spices toward the last to taste then do not cover your soup after that. place the pot on simmer. if you are going to eat later remove the soup from the stove eye let it sit in the pot for 30 minutes, uncovered, then pour in plastic containers.
remember, always stir the bottom of the pot to prevent from soup mixtur from sticking and burning your meat and vegetables. you have to do this quiet often and even when you remove the pot from the hot eye you still have to stir your soup for the bottom of the pot will still be hot.



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