Chicken And Egg Noodles Recipes - Global Gourmet Adventures

Craving a comforting and hearty meal? Look no further than the delicious world of chicken and egg noodles recipes. Whether you’re a fan of tender chicken or silky egg noodles, these recipes offer the perfect combination of both. From classic and timeless dishes like chicken noodle soup to innovative and flavorful creations like creamy garlic Parmesan chicken with egg noodles, there’s a recipe to satisfy every taste bud. Get ready to indulge in a bowl of comfort and embark on a culinary adventure with these irresistible chicken and egg noodles recipes.

Classic Chicken Noodle Soup

Nothing beats the comforting taste of classic chicken noodle soup. This traditional recipe is a go-to for many, bringing back childhood memories and providing warmth on chilly days. The combination of tender chicken, hearty egg noodles, and flavorful broth is simply unbeatable.

Ingredients

To make this classic chicken noodle soup, you will need the following ingredients:

1 whole chicken, cut into pieces
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
4 cloves of garlic, minced
8 cups of chicken broth
2 cups of egg noodles
1 teaspoon of dried thyme
Salt and pepper to taste
Fresh parsley, for garnish

Instructions

In a large pot, heat some oil over medium heat. Add the diced onion, sliced carrots, sliced celery, and minced garlic. Sauté until the vegetables are tender.
Add the chicken pieces to the pot and pour in the chicken broth. Season with dried thyme, salt, and pepper. Bring the mixture to a boil and then reduce the heat to low. Let the soup simmer for about 30 minutes or until the chicken is cooked through.
Remove the chicken pieces from the pot and shred the meat using two forks. Return the shredded chicken to the pot.
Add the egg noodles to the soup and cook until they are tender, following the package instructions.
Taste the soup and adjust the seasoning if needed. Serve hot, garnished with fresh parsley.

Spicy Asian Chicken and Egg Noodle Stir-Fry

If you’re in the mood for something with a kick, try this spicy Asian chicken and egg noodle stir-fry. Packed with bold flavors and the perfect balance of heat, this dish is sure to tantalize your taste buds.

Ingredients

To make this spicy Asian chicken and egg noodle stir-fry, gather the following ingredients:

2 boneless, skinless chicken breasts, sliced
8 ounces of egg noodles
2 tablespoons of soy sauce
2 tablespoons of oyster sauce
1 tablespoon of Sriracha sauce
2 cloves of garlic, minced
1 red bell pepper, sliced
1 cup of snap peas, trimmed
1 cup of sliced mushrooms
2 green onions, sliced
Sesame seeds, for garnish

Instructions

Cook the egg noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, and Sriracha sauce. Set aside.
In a large pan or wok, heat some oil over medium-high heat. Add the sliced chicken breasts and cook until they are browned and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the minced garlic, sliced red bell pepper, snap peas, and sliced mushrooms. Stir-fry until the vegetables are tender-crisp.
Add the cooked egg noodles and the sauce mixture to the pan. Toss everything together until well-coated in the sauce. Cook for another 2-3 minutes to allow the flavors to meld.
Return the cooked chicken to the pan and stir-fry for a few more minutes to heat through.
Serve the spicy Asian chicken and egg noodle stir-fry hot, garnished with sliced green onions and sesame seeds.

Tips and Variations

For extra heat, add more Sriracha sauce or crushed red pepper flakes.
Feel free to customize the vegetables based on your preference or what you have on hand. Snow peas, carrots, or bok choy would all be delicious additions.
If you prefer a vegetarian version, you can substitute tofu for the chicken or simply omit the protein altogether.

Healthy Chicken and Egg Noodle Casserole

If you’re looking for a healthier twist on a classic comfort food, try this healthy chicken and egg noodle casserole. Packed with protein, fiber, and vegetables, this dish is a nutritious and satisfying option.

Ingredients

To make this healthy chicken and egg noodle casserole, you will need:

2 cups of cooked chicken, shredded or diced
8 ounces of whole wheat egg noodles
1 tablespoon of olive oil
1 onion, diced
2 cloves of garlic, minced
2 cups of mixed vegetables (such as peas, carrots, and corn)
1 cup of low-fat Greek yogurt
1 cup of low-sodium chicken broth
1 teaspoon of dried thyme
Salt and pepper to taste
1/2 cup of shredded mozzarella cheese

Instructions

Preheat your oven to 375°F (190°C). Lightly coat a casserole dish with non-stick cooking spray.
Cook the egg noodles according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant.
Add the mixed vegetables to the skillet and cook until they are tender.
In a small bowl, whisk together the Greek yogurt, chicken broth, dried thyme, salt, and pepper.
In a large bowl, combine the cooked chicken, cooked egg noodles, sautéed vegetables, and the Greek yogurt mixture. Stir until everything is well-coated.
Transfer the mixture to the prepared casserole dish and sprinkle the shredded mozzarella cheese on top.
Bake the casserole in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
Allow the casserole to cool for a few minutes before serving.

Creamy Chicken and Egg Noodle Casserole

For those who enjoy a rich and indulgent dish, this creamy chicken and egg noodle casserole is sure to hit the spot. With its creamy sauce and comforting flavors, it’s perfect for a cozy dinner.

Ingredients

To make this creamy chicken and egg noodle casserole, gather the following ingredients:

2 cups of cooked chicken, shredded or diced
8 ounces of egg noodles
1/4 cup of unsalted butter
1/4 cup of all-purpose flour
2 cups of milk
1 cup of chicken broth
1 cup of frozen peas
1 cup of sliced mushrooms
1/2 cup of grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, for garnish

Instructions

Preheat your oven to 375°F (190°C). Lightly grease a casserole dish with butter or cooking spray.
Cook the egg noodles according to the package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth and bubbly.
Gradually whisk in the milk and chicken broth, making sure to remove any lumps. Continue cooking and stirring until the sauce thickens.
Add the frozen peas, sliced mushrooms, cooked chicken, cooked egg noodles, and grated Parmesan cheese to the saucepan. Stir until everything is well-combined. Season with salt and pepper to taste.
Transfer the mixture into the prepared casserole dish, spreading it evenly.
Bake the casserole in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley for added freshness.

Serving Suggestions

This creamy chicken and egg noodle casserole pairs well with a side salad or steamed vegetables. It can also be enjoyed on its own for a satisfying and filling meal.

One-Pot Chicken Alfredo with Egg Noodles

If you’re a fan of creamy pasta dishes, you’ll love this one-pot chicken Alfredo with egg noodles. With its rich sauce and tender chicken, it’s a perfect weeknight dinner that comes together in no time.

Ingredients

To make this one-pot chicken Alfredo with egg noodles, you will need:

2 boneless, skinless chicken breasts, diced
8 ounces of egg noodles
2 tablespoons of butter
2 cloves of garlic, minced
1 cup of heavy cream
1 cup of grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, for garnish

Instructions

In a large pot, melt the butter over medium heat. Add the diced chicken breasts and minced garlic. Cook until the chicken is browned and cooked through.
Remove the cooked chicken from the pot and set aside.
In the same pot, bring water to a boil and cook the egg noodles according to the package instructions. Drain and set aside.
Return the cooked chicken to the pot. Add the heavy cream and grated Parmesan cheese. Stir until the sauce is smooth and creamy. Season with salt and pepper to taste.
Add the cooked egg noodles to the pot and toss everything together until the noodles are well-coated in the sauce.
Serve the one-pot chicken Alfredo with egg noodles hot, garnished with fresh parsley for a pop of color.

Garnish Ideas

Enhance the visual appeal and flavors of your one-pot chicken Alfredo with these garnish ideas:

Sprinkle some additional grated Parmesan cheese on top.
Add a pinch of red pepper flakes for a touch of heat.
Top with crispy bacon bits for added texture and flavor.

Chicken and Egg Noodle Stir-Fry with Vegetables

For a quick and satisfying meal that’s bursting with flavors, try this chicken and egg noodle stir-fry with vegetables. With its crispy noodles and vibrant vegetables, it’s a dish that never fails to impress.

Ingredients

To make this chicken and egg noodle stir-fry with vegetables, gather the following ingredients:

2 boneless, skinless chicken breasts, sliced
8 ounces of egg noodles
2 tablespoons of soy sauce
2 tablespoons of oyster sauce
1 tablespoon of sesame oil
2 cloves of garlic, minced
1 red bell pepper, sliced
1 cup of broccoli florets
1 cup of sliced carrots
1 cup of snap peas, trimmed
Green onions, sliced, for garnish

Instructions

Cook the egg noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil. Set aside.
In a large pan or wok, heat some oil over medium-high heat. Add the sliced chicken breasts and cook until they are browned and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the minced garlic, sliced red bell pepper, broccoli florets, sliced carrots, and snap peas. Stir-fry until the vegetables are tender-crisp.
Add the cooked egg noodles and the sauce mixture to the pan. Toss everything together until the noodles and vegetables are evenly coated in the sauce.
Return the cooked chicken to the pan and stir-fry for a few more minutes to heat through.
Serve the chicken and egg noodle stir-fry hot, garnished with sliced green onions.

Tips for Crispy Noodles

To achieve perfectly crispy noodles in your stir-fry, follow these tips:

Use dried egg noodles instead of fresh ones. The dried noodles have a better texture for stir-frying.
Cook the noodles just until al dente as they will continue to cook when added to the stir-fry.
Spread the cooked noodles out on a large baking sheet and let them cool and dry thoroughly before adding them to the pan. This will prevent them from becoming clumpy.

Homemade Chicken and Egg Noodle Soup

When you’re feeling under the weather or simply in need of some comfort, nothing beats a homemade chicken and egg noodle soup. With its soothing broth and tender ingredients, it’s like a warm hug in a bowl.

Ingredients

To make this homemade chicken and egg noodle soup, you will need:

1 whole chicken, cut into pieces
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
4 cloves of garlic, minced
8 cups of chicken broth
2 cups of egg noodles
1 teaspoon of dried thyme
Salt and pepper to taste
Fresh parsley, for garnish

Instructions

In a large pot, heat some oil over medium heat. Add the diced onion, sliced carrots, sliced celery, and minced garlic. Sauté until the vegetables are tender.
Add the chicken pieces to the pot and pour in the chicken broth. Season with dried thyme, salt, and pepper. Bring the mixture to a boil and then reduce the heat to low. Let the soup simmer for about 30 minutes or until the chicken is cooked through.
Remove the chicken pieces from the pot and shred the meat using two forks. Return the shredded chicken to the pot.
Add the egg noodles to the soup and cook until they are tender, following the package instructions.
Taste the soup and adjust the seasoning if needed. Serve hot, garnished with fresh parsley.

Serving Suggestions

Serve this homemade chicken and egg noodle soup with some crusty bread or crackers for a complete and satisfying meal. It’s perfect for lunch or dinner, and even makes delicious leftovers for the next day.

Creamy Lemon Chicken and Egg Noodles

For a refreshing twist on the classic chicken and egg noodle combination, try this creamy lemon chicken and egg noodles recipe. With its bright and tangy flavors, it’s a dish that will wake up your taste buds.

Ingredients

To make this creamy lemon chicken and egg noodles dish, you will need:

2 boneless, skinless chicken breasts, sliced
8 ounces of egg noodles
2 tablespoons of butter
2 cloves of garlic, minced
1 cup of heavy cream
Zest and juice of 1 lemon
Salt and pepper to taste
Optional: Fresh dill or parsley, for garnish

Instructions

In a large skillet, melt the butter over medium heat. Add the sliced chicken breasts and minced garlic. Cook until the chicken is browned and cooked through.
Remove the cooked chicken from the skillet and set aside.
Bring water to a boil in a separate pot and cook the egg noodles according to the package instructions. Drain and set aside.
In the same skillet, add the heavy cream, lemon zest, and lemon juice. Stir until the mixture is well-combined and heated through. Season with salt and pepper to taste.
Add the cooked chicken and egg noodles to the skillet. Toss everything together until the noodles and chicken are evenly coated in the creamy lemon sauce.
Serve the creamy lemon chicken and egg noodles hot, garnished with fresh dill or parsley, if desired.

Optional Additions

To add even more flavor and texture to your creamy lemon chicken and egg noodles, consider incorporating these optional additions:

Sautéed asparagus or green beans for a pop of green color and freshness.
Grated Parmesan cheese sprinkled on top for a savory and tangy kick.
Lemon slices or wedges served alongside for an extra lemony touch.

Chicken and Egg Noodle Salad

If you’re looking for a light and refreshing meal option, try this chicken and egg noodle salad. Packed with protein, vegetables, and tossed in a flavorful dressing, it’s a perfect choice for a quick and nutritious lunch.

Ingredients

To make this chicken and egg noodle salad, gather the following ingredients:

2 boneless, skinless chicken breasts
8 ounces of egg noodles
1 cup of cherry tomatoes, halved
1 cucumber, sliced
1 cup of shredded carrots
1 cup of shredded red cabbage
2 green onions, sliced
Fresh herbs, such as basil or cilantro, for garnish

Instructions

Preheat your grill or grill pan to medium-high heat. Season the chicken breasts with salt and pepper. Grill the chicken until cooked through, about 6-8 minutes per side. Set aside to cool.
Cook the egg noodles according to the package instructions. Drain and set aside.
Once the chicken has cooled, slice it into thin strips.
In a large bowl, combine the cooked egg noodles, cherry tomatoes, sliced cucumber, shredded carrots, shredded red cabbage, and sliced green onions.
Toss the salad with your desired dressing or choose from the dressing options provided below.
Add the sliced chicken to the salad and gently mix everything together.
Serve the chicken and egg noodle salad chilled, garnished with fresh herbs.

Dressing Options

Customize your chicken and egg noodle salad with one of these delicious dressing options:

Asian Sesame Dressing: In a small bowl, whisk together 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sesame oil, 1 tablespoon of honey, and 1 teaspoon of grated ginger.
Lemon Vinaigrette: In a small bowl, whisk together the juice of 1 lemon, 3 tablespoons of olive oil, 1 tablespoon of Dijon mustard, 1 teaspoon of honey, and salt and pepper to taste.
Greek Yogurt Ranch Dressing: In a small bowl, whisk together 1/2 cup of plain Greek yogurt, 1/4 cup of buttermilk, 1 tablespoon of chopped fresh dill, 1 tablespoon of chopped fresh parsley, 1 clove of minced garlic, 1 teaspoon of lemon juice, and salt and pepper to taste.

Choose the dressing that suits your taste preferences and drizzle it over the salad just before serving.

Classic Chicken Lo Mein with Egg Noodles

If you’re craving a Chinese takeout favorite, try making this classic chicken lo mein with egg noodles at home. Packed with savory flavors and tender chicken, it’s a dish that will satisfy your taste buds.

Ingredients

To make this classic chicken lo mein with egg noodles, you will need:

2 boneless, skinless chicken breasts, sliced
8 ounces of egg noodles
2 tablespoons of vegetable oil
1 onion, sliced
2 cloves of garlic, minced
1 cup of sliced mushrooms
1 cup of sliced bell peppers
1 cup of shredded carrots
2 cups of shredded cabbage
1/4 cup of low-sodium soy sauce
2 tablespoons of oyster sauce
1 tablespoon of hoisin sauce
1 tablespoon of cornstarch
Optional: Additional sauce for serving, such as Sriracha or soy sauce
Optional: Additional toppings, such as sesame seeds or sliced green onions

Instructions

Cook the egg noodles according to the package instructions. Drain and set aside.
In a large pan or wok, heat the vegetable oil over medium-high heat. Add the sliced chicken breasts and cook until they are browned and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the sliced onion, minced garlic, sliced mushrooms, sliced bell peppers, shredded carrots, and shredded cabbage. Stir-fry until the vegetables are tender-crisp.
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, and cornstarch. Pour the sauce mixture into the pan with the vegetables and stir until the sauce thickens.
Add the cooked egg noodles and the cooked chicken to the pan. Toss everything together until the noodles, chicken, and vegetables are well-coated in the sauce.
Serve the classic chicken lo mein hot, with additional sauce or toppings if desired.

Additional Toppings

Elevate the flavors of your classic chicken lo mein with these additional toppings:

Sprinkle some sesame seeds on top for a nutty and toasty flavor.
Drizzle some Sriracha sauce or additional soy sauce for a spicy kick.
Garnish with sliced green onions for a pop of freshness and color.

Enjoy your homemade version of this beloved takeout dish!