Ingredients
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1
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4
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1
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2 1/2 - 4
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3
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4 - 5
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-
2
-
1
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10 3/4
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-
-
-
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Directions
Mom’s Easy Chicken & Homemade Noodles, I was browsing chicken & noodle recipes on Zaar, but there aren’t many with homemade noodles & IMHO that’s the best part. I am posting the current evolution of my mother’s my grandmother’s recipe before I start to forget it. The flour amounts are not specific because it’s always different. I just add more as needed to keep the dough workable. Sometimes use cans of herbed chicken broth or substitute seasoned salt for the regular salt. This is a recipe from memory & I am constantly making little changes to it, but it’s always satisfying at the table. Comfort food at it’s best. Simple, filling & especially good on a cold winter day. Don’t let the length of instructions intimidate. This is very easy, I’m just very detailed. I hope you will give it a try., I have a question about the water ingredients. As I read the recipe I am assuming the first water listed, 4 cups water is to cook the chicken breasts. So when I get to the part of the directions that say, “Add the chicken broth to the stock pot & bring broth & water to a boil.” Is it talking about the 10-3/4 oz. water? And why do you through away the stock from cooking the chicken? I would think it would add flavor to the soup? If anyone know the answers to my questions please respond. Thanks so much., So worth the extra effort. And really very easy. I added just a pinch of rosemary while the noodles were cooking. Delish! My 4 year old helped and loved it! Very family friendly and budget friendly, too. I imagine you could use a rotisserie chicken to save time. This is definitely a keeper for those chilly winter nights! Thank you!
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Steps
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1
Done
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In Large Stock Pot, Combine Chicken, Salt & Water. Bring to a Boil, Reduce Heat, Cover & Simmer Til Chicken Is Fully Cooked. |
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2
Done
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While Chicken Cooks, Combine Eggs & Salt in Mixing Bowl use a Stand Mixer With Dough Hook Attachment, but It Can Be Mixed by Hand With a Fork & Beat Eggs Slightly. Gradually Add Flour & Milk to Eggs & Continue Mixing Until the Flour Is Incorporated & Dough Is No Longer Sticky to the Touch. Slightly More or Less Flour May Be Necessary, Depending on the Size of Your Eggs. |
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3
Done
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When Dough Is Ready, Form Into a Ball & Turn Out Onto a Well Floured Surface. Knead by Hand a Few Times, Adding More Flour If It Gets Sticky Again. Pat Into a Round & Then Roll Out Into a Large Rectangle About 12x15 or So & 1/4 Inch Thick. Be Sure to Flip Dough Often, Keeping It Well Floured So It Doesn't Stick. |
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4
Done
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Starting at a Short End, Use a Pizza Cutter to Cut the Dough Into 1/4 Inch Wide or Smallerstrips. to Do the Cutting With a Sharp Knife: Flour the Top of Your Rectangle, Roll Up Jelly Roll Style & Slice Into 1/8 Inch Spirals. When All Strips Are Cut, Unroll If Needed & Toss Them With Enough Flour to Keep Them from Sticking Together. Spread Noodles Out in a Single Layer on Your Rolling Surface & Leave to Dry a Bit While You Are Finishing the Chicken. |
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5
Done
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When Chicken Is Cooked, Remove to a Cutting Board, Discarding the Water It Was Cooked in & Use Two Forks to Shred It Into Bite-Sized Lengths. |
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6
Done
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Add the Chicken Broth to the Stock Pot & Bring Broth & Water to a Boil. |
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7
Done
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Add Noodles & Whatever Flour Is With Them to the Boiling Pot. |
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8
Done
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Add the Shredded Chicken & Stir Gently. Reduce Heat to Low to Medium-Low and Simmer, Uncovered, For About 10 Minutes. |
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9
Done
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Add the Cream of Chicken Soup & Stir Well. If This Makes the Mixture Too Thick, Add Enough of the Optional Water to Make Your Desired Consistency. We Like It a Bit Stew-Like, but Still Thin Enough to Look Like Gravy on Mashed Potatoes. |
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10
Done
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Simmer All For Another 15-20 Minutes, Stirring Occasionally, or Until Noodles Are Tender. Timing Really Depends on How Thick Your Noodles Are Cut. We Like Them a Little on the Thick Side. Serve Over Mashed Potatoes. |
