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Homemade Chicken and Noodles

Posted Nov 02 2012 5:08am

This is one of those recipes that is tried, true and mmmm, mmmm good!  This recipe came from my Granny and I have been eating it for many years.  We have had it for birthdays, holiday dinners, family gatherings, baby showers, and cold Winter nights.  

Making homemade noodles seems so intimidating.  I mean, really, homemade noodles?  But fear no more.  It is so easy you will want to make this soup every night.  You start with just 4 ingredients.  And yes, that is all it takes to make these noodles.  The original recipe calls for cream, but I didn't have any on hand and fat free evaporated milk has much less fat!  This batch I made is a double batch and it makes enough to feed 3 families.  I have made this recipe will all-purpose flour, wheat flour and a mix of both.  My favorite combination is 1/2 whole wheat flour and 1/2 all-purpose.  

 

Mix your dough in a mixer until it looks somewhat like this.  The dough should be fairly stiff, but soft enough to knead. 

Next flour a surface and roll out the dough as thin as you can.  If the dough is too thick, your noodles will be super puffy and thick and take forever to cook through.........literally forever.  

Next take a pizza cutter and begin to cut your dough into thin strips, the long ways.  Then change directions and cut them into your desired length. 

After they are cut, let them dry on your counter.  Let them dry for 1 hour.  Flip them over and sprinkle flour on them to help with the drying process.  

Next prepare your veggies.  I never measure on this one - I just start chopping and add however much I think looks good.   Then mix your broth in a large stock pot, and boil your chicken and onions together until the chicken is cooked through.  Remove chicken and cut into bite size pieces.  Add remaining veggies and boil for 10-15 minutes until they being to get tender.  

Then add your noodles.  You want to drop them in individually to prevent them from sticking together.  Add your chicken back in and boil for 15-20 minutes until the noodles are tender.  If you like a thicker soup, you can add 2 Tbsp flour and 1/2 cup milk.  

 Then dish yourself a big bowl and wonder why you never made homemade noodles before this.  This soup thickens over time because the noodles keep sucking up the liquid.  Just an fyi for leftovers.....if there are any!

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