MOM'S EASY CHICKEN & HOMEMADE NOODLES RECIPE - …
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 I 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.
Total Time 1 hours 15 minutes
Prep Time 45 minutes
Cook Time 30 minutes
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large stock pot, combine chicken, salt & water. Bring to a boil, reduce heat, cover & simmer til chicken is fully cooked.
- While chicken cooks, combine eggs & salt in mixing bowl (I 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.
- 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.
- 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.
- 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.
- Add the chicken broth to the stock pot & bring broth & water to a boil.
- Add noodles & whatever flour is with them to the boiling pot.
- Add the shredded chicken & stir gently. Reduce heat to low to medium-low and simmer, uncovered, for about 10 minutes.
- 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.
- 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.
Nutrition Facts : Calories 503.6, FatContent 9.8, SaturatedFatContent 3, CholesterolContent 149.7, SodiumContent 1753.6, CarbohydrateContent 69.2, FiberContent 3.5, SugarContent 3, ProteinContent 31.8
EASY RECIPES: CROCKPOT CHICKEN AND NODDLES
Provided by Crystal VanTassel-Lopez
Total Time 6 hours 5 minutes4S
Prep Time 5 minutes
Cook Time 6 hours 4S
Number Of Ingredients 5
Steps:
- Place the chicken breasts (frozen is ok) in the crockpot.
- Pour the two cans of cream of chicken over top.
- Pop the lid on it and cook for 4-6 hours on high or 8-10 hours on low.
- While this is cooking your children and husband will tell you it smells like the best dinner they will ever have. Promise.
- When the chicken is done cooking, start a large pot on the stove to boil water for the noodles.
- Boil noodles according to the bag directions.
- While the noodles are going, remove the chicken from the crockpot and dice or shred.
- Add the can of chicken broth (or stock) to the soup that is still in the crockpot and whisk until well combine.
- Add your shredded chicken back to the crock.
- Drain the noodles once they are done cooking.Toss them into the crockpot.
- Add salt and pepper to taste.
- Stir the noodle, meat and soup mixture until everything is well coated.
- Serve it up!
Nutrition Facts : Calories 250 calories, CarbohydrateContent 11 grams carbohydrates, CholesterolContent 101 milligrams cholesterol, FatContent 7 grams fat, FiberContent 0 grams fiber, ProteinContent 35 grams protein, SaturatedFatContent 1 grams saturated fat, ServingSize 1, SodiumContent 3289 grams sodium, SugarContent 4 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 3 grams unsaturated fat
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