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Moms Easy Chicken & Homemade

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Ingredients

Adjust Servings:
1 lb boneless skinless chicken breast
4 cups water
1 teaspoon salt
2 1/2 - 4 cups flour
3 eggs
4 - 5 tablespoons milk
salt & pepper
2 (14 1/2 ounce) cans chicken broth
1 (10 3/4 ounce) can cream of chicken soup (or vary flavor by using cream of celery, onion, or mushroom soup in place of the chicken)
10 3/4 ounces water (optional, if needed)
4 - 6 cups mashed potatoes (optional, for serving)

Nutritional information

503.6
Calories
88 g
Calories From Fat
9.8 g
Total Fat
3 g
Saturated Fat
149.7 mg
Cholesterol
1753.6 mg
Sodium
69.2 g
Carbs
3.5 g
Dietary Fiber
3 g
Sugars
31.8 g
Protein
710g
Serving Size

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Moms Easy Chicken & Homemade

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    Cuisine:

    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.

    • 95 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    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

    1
    Done

    In Large Stock Pot, Combine Chicken, Salt & Water. Bring to a Boil, Reduce Heat, Cover & Simmer Til Chicken Is Fully Cooked.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    Starting at a Short End, Use a Pizza Cutter to Cut the Dough Into 1/4 Inch Wide (or Smaller)strips. (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.

    5
    Done

    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.

    6
    Done

    Add the Chicken Broth to the Stock Pot & Bring Broth & Water to a Boil.

    7
    Done

    Add Noodles & Whatever Flour Is With Them to the Boiling Pot.

    8
    Done

    Add the Shredded Chicken & Stir Gently. Reduce Heat to Low to Medium-Low and Simmer, Uncovered, For About 10 Minutes.

    9
    Done

    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.

    10
    Done

    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.

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    Grace White

    Pastry prodigy whipping up delicate and delicious pastries with finesse.

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