Homemade Chicken and Noodles

Homemade Chicken and Noodles

February 26, 2015

    This is probably Dave’s favorite meal, homemade chicken and noodles.  A few years ago, Dave came in the door after work.  As he came in, there was a really big smile on his face.  Those of you who know Dave, know that is not the norm.

  

  I asked why he was smiling.   It seems he had a rough day and told his crew he was leaving and going home to eat homemade chicken and noodles.  As he opened the door the smell of the chicken and noodles hit him.

   How funny is that?  I had not told him what I was making for dinner!

  

Homemade Chicken and Noodles

  • 2 cups flour
  • 3 egg yolks
  • 1 egg
  • 2 tsp. salt
  • 1/4 – 1/2 cup cold water

   Measure flour into a bowl and make a well in the center.  Add egg, yolks, and salt. Thoroughly mix the flour, eggs, and salt.

  Add water a little at a time, mixing thoroughly after each addition.   Add only enough to form the dough into a ball. 

   Place dough on a floured pastry cloth and knead the dough until smooth and elastic, about 8 to 10 minutes. Homemade Chicken and Noodles on MyHumbleHomeandGarden.com

   Invert the bowl, cover the dough with it and let the dough rest, covered for 10 minutes.

   Roll dough out thinly on a pastry cloth and cut the dough into noodles about 1/4″ wide.  Let them dry for a few hours.

Homemade Chicken and Noodles on MyHumbleHomeandGarden.com

 

 

   I usually make these early in the day and let them dry, turning them over in a couple of hours to dry on the other side.  After they have dried pull the noodles apart.

   Prepare the basic chicken and broth recipe.  After pulling the chicken from the bones and straining the broth, set the chicken to the side.  

    Bring the broth to a boil and begin adding your noodles.  Stir gently and cook until tender.

     If necessary, add extra chicken broth. ( I usually  have extra frozen in a freezer bag, but sometimes I just add a can of chicken broth.)

    Add the chicken and bring back to a boil, remove from the stove and serve, piping hot.


  ***Yes, I have one of the fancy pasta machines, but sometimes it is just easier to roll the dough out on a pastry cloth.  You can see in the picture I used a noodle cutter. Many years ago I bought that and used it often, but before that, I used a knife to cut the noodles.  Either way, it works and the noodles are delicious.

 

   I usually make these early in the day and let them dry, turning them over in a few hours to dry on the other side.

   *** A friend of mine made a comment one day about a lady who made her own noodles.   I told her I always make my own!   She couldn’t believe the woman and I, both took the time to do that, after all, it’s just flour and eggs.  Right?

 

     While that might be true.  There is a huge difference in taste!  Try this recipe and let me know if you agree or disagree!

 

   This recipe uses the same basic chicken and broth recipe  I use for chicken Brunswick stew, chicken pot pie, chicken and dumplings and chicken and rice soup. 

Homemade Chicken and Noodles on MyHumbleHomeandGarden.com

 

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