Ree Drummond's Chicken and Noodles | The Pioneer Woman | Food Network
Ree's chicken and noodles prove to be a great lunch for a busy schoolday!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Chicken and Noodles
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 45 min
Active: 25 min
Yield: 8 servings
Ingredients
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
Directions
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.
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Ree Drummond's Chicken and Noodles | The Pioneer Woman | Food Network
Chicken Noodles Recipe/ Chicken Hakka Noodles/ Street Style Chicken Noodles
#NoodlesRecipe #ChickenNoodles
Chicken Noodles
Ingredients
Noodles – 1 pack
Boneless chicken – 250 grams
Egg – 3
Onion – half
Chopped garlic – 1 teaspoon
Small carrot – 1
Beans – 4
Handful of cabbage
Corn flour – 1½ tbl spoon
Chilli powder – ¾ teaspoon
Ginger garlic paste – ½ teaspoon
Soya sauce – 1½ teaspoon
Red chilli sauce – 2 teaspoon
Tomato ketchup – 1 tbl spoon
Vinegar – ½ teaspoon (optional)
Pepper – ½ teaspoon
Spring onion
Salt
Oil