Mom's Easy Chicken and Homemade Noodles
I was browsing chicken and noodle recipes, but there aren't many with homemade noodles and 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 and I am constantly making little changes to it, but it's always satisfying at the table. Comfort food at its best. Simple, filling and 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 was browsing chicken and noodle recipes, but there aren't many with homemade noodles and 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 and I am constantly making little changes to it, but it's always satisfying at the table. Comfort food at its best. Simple, filling and 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.
- 1 teaspoon salt
- 3 eggs
- 4 cups water
- salt & pepper
- 2 cans chicken broth
- 1 lb boneless skinless chicken breast
- 2 1/2-4 cups flour
- 4 -5 tablespoons milk
- 1 can cream of chicken soup (or vary flavor by using cre 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)
- Carbohydrate 3.31440944444444 g
- Cholesterol 46.2972624333333 mg
- Fat 1.57011978688889 g
- Fiber 0.376277783340878 g
- Protein 20.4176713721667 g
- Saturated Fat 0.612301359055556 g
- Serving Size 1 1 serving(s) (439g)
- Sodium 364.138228977565 mg
- Sugar 2.93813166110357 g
- Trans Fat 0.281720525722222 g
- Calories 114 calories
Step-by-step
- 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.
My Grandmother's Legacy: A Chicken and Noodle Soup Story
This isn't just a recipe; it's a piece of my family history, passed down from my grandmother to my mother, and now to me. It's a testament to the simple joys of home-cooked meals, the kind that warm you from the inside out, especially on a chilly winter evening. The aroma alone is enough to transport you back to simpler times, filled with laughter and the comforting clink of silverware against china.
The beauty of this recipe lies in its flexibility. It's not a rigid set of instructions, but rather a guideline, a starting point for culinary creativity. My grandmother’s original recipe was more of a suggestion, a framework built on love and experience. Over the years, my mother tweaked it, adapting it to her own tastes and the resources available. I’ve done the same, and now I'm sharing my evolved version with you, hoping it brings a little bit of my family’s warmth to your kitchen.
The Noodles: A Labor of Love
Many chicken noodle soups use store-bought noodles. But, the heart of this recipe lies in the homemade noodles. They're incredibly simple to make. The process of kneading the dough, rolling it out, and slicing it into delicate ribbons is almost meditative. It’s a hands-on experience that connects you to the generations who came before you, transforming a simple meal into something far more meaningful. The taste? It's sublime. There's a depth of flavor, a delicate chewiness you just can't replicate with commercially produced noodles.
The Chicken: A Comforting Classic
The chicken in this recipe is the anchor of the dish. Simple, yet deeply satisfying. We use boneless, skinless chicken breasts for ease, but you could certainly experiment with other cuts. The slow simmering ensures the chicken is incredibly tender, easily shredded with two forks, and perfectly integrated into the rich broth. It’s about creating a harmony of flavors, where each element complements the others, building toward a symphony of taste.
The Broth: The Soul of the Soup
The broth is the essence of this soup, the liquid gold that brings all the elements together. We begin by simmering the chicken in water, extracting all of its deliciousness. Then, we add chicken broth for an even richer taste. You can easily adjust the depth of flavor by using different types of broth, perhaps a herbed broth or even a homemade variation. The optional addition of water at the end allows you to control the consistency, creating a broth that is just right—neither too thick nor too thin.
The Finishing Touches: Elevate the Experience
The can of cream of chicken soup adds a creamy richness, but feel free to experiment! Cream of mushroom, cream of onion – the possibilities are endless. It all depends on what flavors you enjoy. We like to serve this over mashed potatoes, adding another layer of comforting textures and tastes. It’s a complete meal in itself, a wholesome and satisfying dish that evokes feelings of warmth, nourishment, and family connection. This is the kind of food that nourishes the soul as much as the body. It's a recipe to be cherished, adapted, and passed down through generations, a legacy of simple goodness and heartwarming flavors.
This isn’t merely a meal; it’s an experience. It’s a journey back in time, a taste of heritage, a symbol of connection to those who came before. It’s the comforting embrace of a family recipe, perfected over generations, and now shared with you. So, gather your ingredients, roll up your sleeves, and let the magic of homemade chicken and noodles fill your kitchen with warmth, love, and the delightful aroma of a cherished family tradition.
