Directions: |
Directions:Noodles: Beat eggs with milk and salt (milk makes a lighter colored noodle; can leave out). Incorporate flour 1 cup at a time. Once mixed, sprinkle flour on counter, turn out dough (will be a little sticky) and kneed using palms of hands 3-4 minutes until dough is smooth. Wrap with plastic wrap and let sit for 20-30 minutes at room temperature (egg absorbs the flour and gluten relaxes). After resting, kneed another minute and then divide dough into two portions. Roll out on large, lightly floured cutting board in rectangle shape as thin as you can (noodles plump when cooked). Add light dusting of flour over entire surface. Take sharp knife and slice down the middle, flip one-half over onto the remaining portion, cut in half again, add to remaining portion. Continue cutting and stacking dough with flour between layers (to prevent sticking) until you have a rectangle about 3 inches x 16 inches (doesn’t have to be perfect!). Then use the sharp knife to slice ¼-inch wide noodles down the 3-inch side of the stack. Essentially making a 3-in long x 1/4-inch wide x 1/8 inch thick noodle. Or you can use a pasta cutter and create longer, thicker, or wider noodles (get creative). Spread cut noodles on baking sheets in single layer and cover with dry dishtowel to dry 6-8 hours (overnight preferred).
Chicken: Cut onion, celery, and carrots into chucks and place in bottom of slow cooker. Season chicken with approximately 1 tsp. salt and ½ tsp. pepper. Place chicken (remove giblet bag inside cavity if present) breast-side down over vegetables. Add water until crock pot half full. Cook on high for 4-5 hours or low 8-10. Remove chicken, allow to cool slightly, then debone and shred the chicken (save broth). Put in fridge for later use. Option -- boil chicken for about 30 minutes if needed sooner.
Pour broth and vegetables from the slow cooker through strainer into large (6-qt heavy bottom) pot. Add enough water to broth to boil noodles (3- 4 quarts). If not enough chicken flavor in broth, add chicken base, bouillon cubes and/or poultry seasoning. Bring to a boil and stir in dry noodles (leave residue flour on noodles). Turn heat to medium and boil 10-15 minutes until noodles are soft or al dente. Stir in milk and butter. Add salt and pepper to taste. Simmer for another 15-20 minutes. Broth and noodles will thicken from the flour left on the noodles. Add chicken and heat. If too thin, make corn starch slurry (2-3 Tablespoons of corn starch mixed with ½ cup water); if too thick, add milk, water or chicken stock. Will thicken considerably if left to sit.
Serve over mashed potatoes or as a side dish. |
This recipe for Granny Opal's Chicken & Noodles is from