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Chicken & Noodles Recipe

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This recipe for Chicken & Noodles, by , is from Angie's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Angie Sewell

Category:
Category:
 

Chicken Broth for Noodles


Ingredients:  
Ingredients:  
4-5 lb. chicken
4 c. water
4 c. chicken broth
1 carrot, roughly chopped
1 medium onion, cut into quarters
1 stalk of celery, roughly chopped
1 t. salt
1/4 t. freshly ground pepper

Directions:
Directions:
Place the chicken in a Dutch oven or other large pot, and add the water, broth, carrot, onion, celery and salt. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and allow it to cool enough to handle. Remove the carrot, onion and celery pieces from the broth and discard. Reserve the broth. Bone the chicken, discarding all skin, bones and cartilage, and tear meat into bite-size pieces. Set aside. Cook the noodles in the broth. Add the chicken when the noodles are done and heat through.
 

Noodles


Ingredients:  
Ingredients:  
For each batch of noodles (I usually triple or quadruple for holidays but make them all at the same time):
1 c. flour
1 egg plus 2 egg yolks
eggshell of milk
Dash of salt

Directions:
Directions:
Put flour in bowl. Make a deep depression in the middle of the flour. Add whole egg(s) and yolks. Add milk. Sprinkle with salt. With a fork, start stirring in the depression and gradually stir around until flour is incorporated (as much as possible) into the eggs and milk. Put of mixture (for single batch, for double, etc.) on well-floured surface. Knead slightly and roll very thin. Let dry on wax paper until ready to cut. Repeat with remaining dough. Cut noodles thin for chicken. Cut noodles wide for beef.

 

 

 

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