Talk about a classic. Who doesn’t have a fond childhood memory of chicken and noodles? Whether it was served on a cold day to help you warm up from the inside out or it was served to you by a loved one when you needed help to you recover from a cold, this dish is as close to a hug as food can get. This recipe is even more comforting when Nana makes homemade noodles.  The recipe Nana uses to cook her chicken and dressing is the same recipe she uses here to make her chicken and noodles.

If you grow your own chickens and have too many roosters or have let some get too big, check out Nana’s pork chop with brine recipe to discover a method that will tenderize your tough meat.

 

Ingredients

Chicken

  • 3-4 pound chicken
  • enough water to cover chicken
  • 2 tablespoon chicken bouillon
  • 1 tablespoon onion granules
  • 1 tablespoon granulated garlic
  • 1 tablespoon poultry seasoning
  • 1 teaspoon black pepper
  • salt to taste

Noodles

  • 2 eggs
  • 1/3 cup evaporated milk (save remainder in a 12 ounce can)
  • 1/4 teaspoon baking powder
  • 1 tablespoon oil
  • 1 teaspoon salt
  • dash of pepper
  • 1 ½ to 2 cups flour
  • 1 cup of cream

 

Instructions

Chicken Instructions

  • Place chicken into a large pot and cover with water; add next six ingredients. Bring to a boil and simmer until chicken is cooked through, 30-40 minutes. Nana uses an electric pressure cooker and puts it on the poultry setting for 15 minutes, then slow releases the pressure.
  • Once chicken is cooked remove chicken to a pan. Strain broth and use for cooking noodles. Let cool, then remove chicken from the bone.

Making the Noodles

  • Mix all ingredients except flour and cream.
  • Add 1 ½ cups of flour. Mix until it pulls away from side of bowl. If dough is sticky, add more flour until it is no longer sticky.
  • Roll dough from 1/8- to 1/16-inch thickness on a floured surface. Cut into strips. (Hint: Nana rolls her dough out on several floured plastic cutting sheets. Then she can just rake them into boiling broth.)
  • Drop into boiling broth, stirring frequently to keep noodles from sticking together. Cook until tender.
  • After the noodles are cooked, add deboned chicken.

Remaining Steps

  • After the noodles are cooked, add deboned chicken.
  • Add remainder of evaporated milk and 1 cup of cream to the broth. Simmer for 10 – 15 minutes.
  • As noodles set in broth and cream, they seem to expand; so remember NOT to cut your noodle strips too large.