Talk about a classic. Who doesn’t have a fond childhood memory of chicken and noodles? They are even better with Nana’s homemade noodles. The chicken recipe is the same as the one used with her chicken and dressing recipe.

We let some of our chickens get too big for cooking, but she brined them into delicious tenderness. If interested in how to cook homegrown poultry, contact us.

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.