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 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. |
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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. |
