Duane, how about a chicken stew with dumplings? If you like noodles you will love the Southern Style dumplings or what others call "Sliders". More like a noodle.

Doesn't photograph well, but tastes great.

Home Cookin Chapter: Recipes From Thibeault's Table

Chicken Stew And Dumplings
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4 to 6 Chicken Breasts
(Or a whole chicken with extra pieces)

5 to 6 whole small cooking onions

2 or 3 stalks of celery

2 or 3 potatoes - halved or quartered (Do not use potatoes in stew if making Southern Style dumplings. I make mashed potatoes to serve with Southern style dumplings)

1 clove of garlic

fresh thyme or dried

1 bay leaf

chicken broth
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Regular Dumplings
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1 1/2 cups flour
1 Tablespoons baking powder
1/2 teaspoon salt
2 tablespoons shortening(butter/margarine or crisco
3/4 to 1 cup of milk

Mix dry ingredients and cut in shortening. Add enough milk to make a soft wet dough. Drop by tablespoon on to the top of stew and cover and simmer on low for about 15 minutes.

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Southern Style Dumplings
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2 cups flour
3 Tablespoons butter
3/4 teaspoon salt
pinch of baking powder
Milk

Mix dry ingredients and cut in butter. Add enough milk to make a soft dough. Knead for a minute until smooth and let sit for 1/2 hour. Roll out dough to desired thickness. Dough should be on the thin side. Cut into 1/2 inch strips, 1 1/2 to 2 inches long.

Drop into boiling stew and simmer for 15 to 20 minutes or until noodles are cooked.

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Parsley Bread Dumplings
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1/2 cup chopped fresh parsley
2 slices white bread, quartered
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
4 tablespoons butter, melted
Combine parsley and bread in processor; whirl until medium
size crumbs. Add 1 1/4 cups flour, baking powder, and salt; process just until combined. Add 1/2 cup milk and butter; process using on-off pulses just until blended. 5 Drop mounded tablespoons of dumpling mixture into stew.

.
Add chicken to a pot and cover with chicken broth or combination of
water and broth.

Add 1 garlic clove, a few sprigs of thyme and bay leaf. Cook for 15
minutes and add whole peeled onions, celery cut into 1 1/2 inch pieces
and simmer until onions are tender. Remove Chicken from pot and
separate meat from bones. Add chicken back to pot. If using potatoes
add now.

Now add what ever dumpling recipe you are using and simmer until
dumplings are cooked.

If you like your stew thicker, mix some flour and milk or cream in a
jar and pour into hot stew.

Here's how I make my chicken stock and soup:

In Tenerife we can buy stripped chicken carcasses packaged in twos in the supermarket, after they've removed most of the meat for their trays of wings, breasts etc. But there's still enough meat on the bones for a great and flavourful soup.

Soup Ingredients:

Homemade chicken stock - about 2 quarts
2 carrots - diced
2 stalks celery - diced
1 leek - diced
1 cup diced rutabaga or orange squash
1/2 cup fine soup noodles
salt & pepper
oil or chicken fat

Ratio of solids to stock should be about 2 cups stock to 1 lb chopped vegetables.
Add any more chopped veg if you don't have enough.

Stock ingredients:

1 meaty chicken carcass or piece of whole chicken
2 heads of garlic
1 onion - cut in half
celery stick - sliced
1 carrot sliced
fresh thyme - large sprig
1 bayleaf
black pepper & salt

MAKING STOCK:

1. Early in day or day before:
Preheat oven to 350F. Cut top off heads of garlic. Place on roasting pan together with chicken carcass and sliced onion and drizzle a bit of oil over top of all.
(I had two carcasss to roast as they are sold this way in pairs at our supermarket. I also added a couple of beef bones.)
Roast in oven about 40 minutes or until all is toasted.

2. Put bones into a very large pot. Squeeze one head of the buttery garlic cloves into the stock pot, saving the other head of garlic for adding to the soup. Add the rest of the stock ingredients and fill pot with water to cover. Grind in fresh pepper. Bring to boil, turn down heat, put on lid and simmer for a couple of hours.
Skim off any grey residue that rises to the top.

3. Afterwards, strain the solid debris from the stock ---(REMEMBER you're saving the stock so don't pour it down the sink - as has been done LOL !).
I look through the solids and pick out the meaty chicken pieces to save for the soup. Throw away all the rest of the solid material.
Here I let it cool and refrigerate until next day when it's easy to remove solid fat from top. Otherwise continue to make soup.

MAKING THE SOUP:

1. Sautthe chopped ingredients in a frypan in a TBS of chicken fat or oil until lightly golden. Squeeze out the buttery cloves from the 2nd head of garlic and add to pan.

2. Put soup ingredients including small bits of chicken into large saucepan and add an appropriate amount of stock - about double the amount of liquid to vegetables.
Put on lid and simmerwith lid on for about an hour. Add soup noodles during last 5 minutes.

3. Check seasoning, add salt.

SharonCb in BC

Ann, thanks for the recipes. I am going to try the southern style dumplings asap! My wife Laurie said that the big noodles I used were like dumplings and that is what she liked. I bet she would be thrilled with the real thing! Thanks again!

Sharon, your soup sounds alot like mine. I usually use the thicker noodles and just boil chicken pieces with skin on for the broth and then add some extra (store bought) broth. I haven't seen the chicken carcasses sold here. I wonder if they just toss them or what? I am going to try your variation soon as well. The squash is different too! Thanks for taking the time to post all that info. Many thanks!

Duane

Okay, I didn't mean to kill the thread here. Any others? Huh....Huh????

Not exactly noodles, but pasta...

Angel Chicken
Serves 6-8

4-6 Boneless Skinless Chicken Breasts, Cubed
1 (8oz) Pkg Cream Cheese
1 Can Cream Of Mushroom Soup
1 Pkg Dry Italian Dressing Mix
1/2 Cup Dry White Wine
4 Chopped Green Onions
2 Tbs Butter
Cook Angel Hair Pasta, Set Aside. Put Chicken In Crockpot. In A Bowl, Add Cream Cheese, Soup And Butter, Microwave Until Melted, Stir In Remaining Ingredients And Pour Over Chicken. Cook 6 Hrs On Low. Serve Over Hot Angel Hair Pasta.

Duane, it isn't noodles, but there are some really yummy matzoh ball soup recipes on the forum.

Or, here's a really different chicken noodle soup from Williams Sonoma. I saved the recipe because I thought it sounded interesting but somehow just haven't made it yet.

SPICY INDONESIAN CHICKEN NOODLE SOUP

8 cups water

1 Tbs. salt, plus more, to taste

1/2 lb. bone-in chicken breasts, skin removed

1/2 lb. bone-in chicken thighs, skin removed

3/4 lb. rice vermicelli

2 green jalapeño chilies

7 shallots

2 fresh ginger slices, peeled

3 garlic cloves, chopped

5 blanched almonds

2 Tbs. chopped lemongrass

1/2 tsp. ground turmeric

1/4 tsp. ground coriander

5 Tbs. canola oil

2 Tbs. fish sauce

2 Tbs. fresh lemon juice

Freshly ground pepper, to taste

3 hard-cooked eggs

1 cup mung bean sprouts

1/4 cup chopped fresh cilantro

3 green onions, sliced on the diagonal

Directions:
In a saucepan over high heat, bring the water to a boil. Add the 1 Tbs. salt and the chicken and return to a boil. Reduce the heat to medium and cook, uncovered, until the chicken is opaque throughout when tested with a knife, about 30 minutes. Using tongs, transfer the chicken to a plate and let cool. Reserve the broth.

Meanwhile, soak the vermicelli in water to cover for 15 minutes. Drain and set aside.

Seed and chop 1 of the chilies. Chop 4 of the shallots and the ginger slices. In a mortar, combine the chopped chili, chopped shallots, ginger, garlic, almonds, lemongrass, turmeric and coriander and grind together until a paste forms. Add 1 to 2 Tbs. water if needed to facilitate grinding. Set the chili paste aside.

Thinly slice the remaining 3 shallots. In a small fry pan over medium-high heat, warm 3 Tbs. of the oil. Add the shallots and sauté until crisp and dark brown, 7 to 10 minutes. Using a slotted spoon, transfer to paper towels to drain.

In a large saucepan over medium heat, warm the remaining 2 Tbs. oil. Add the chili paste and sauté until fragrant, about 2 minutes. Pour the reserved broth through a fine-mesh sieve into the saucepan and bring to a boil. Reduce the heat to low and simmer, uncovered, for 15 minutes. Stir in the fish sauce and lemon juice, season with salt and pepper, and simmer for 5 minutes.

Shred the chicken into thin pieces, discarding the bones. Halve the remaining chili lengthwise, remove the seeds and thinly slice on the diagonal. Quarter the hard-cooked eggs lengthwise.

Bring a large saucepan three-fourths full of water to a boil over high heat. Add the drained noodles and cook until just tender, about 2 minutes. Drain and divide among warmed individual bowls.

Divide the shredded chicken, bean sprouts, cilantro, green onions and sliced chili evenly among the bowls. Ladle the hot broth over the top and garnish with the eggs and fried shallots. Serve immediately. Serves 4 to 6.

Annie