Chicken & Noodles (Reames) Recipe




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Chicken; Dutch Oven; Poultry


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Chicken & Noodles (Reames) Recipe


 

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“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century

 

“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.

 

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Chicken & Noodles (Reames)

 

Ingredients

12 oz reames free noodles
1 lb chicken breasts *
4 cup water
1/2 cup chopped onion
1/2 cup chopped carrots
1/4 cup chopped celery
1 tsp dried parsley flakes
4 tsp chicken bouillon granules



 

Preparation

COOK AND CUBE THE CHICKEN BREASTS. COMBINE WATER, BOUILLON,
VEGETABLES AND PARSLEY FLAKES IN A LARGE DUTCH OVEN. BRING TO A BOIL.
ADD FROZEN REAMES NOODLES, STIRRING TO SEPARATE. RETURN TO BOILING
AND COOK UNCOVERED FOR 20 TO 30 MINUTES. ADD MORE WATER IF NEEDED.
STIR OCCASSIONALLY. ADD COOKED CHICKEN DURING THE LAST FIVE MINUTES
OF COOKING. TURN CHICKEN OVER ONCE DURING COOKING. IF USING UNCOOKED
CHICKEN BREASTS, PLACE IN DUTCH OVEN AT THE START AND THEN REMOVE,
DEBONE, AND CUBE. RETURN TO NOODLES AND SIMMER FOR FIVE MINUTES.

 

 

Servings: 6