Homemade Chicken and Noodles

This is my family's absolute favorite meal. It feeds a lot of people and is more filling than you think.

Print the one-page PDF

• 1 qt. rich chicken broth
• 6 cups cooked chopped chicken
• (or less)
• 2 tsp. salt
• 6 eggs
• 6 Tbs. milk or cream
• 3tsp. salt
• 1 tsp. baking powder
• 6 cups flour (or less)
  

Start with about a quart of rich broth in a 2 gallon stock pot (use more if canned broth). Add cooked chopped or shredded chicken.

I used 6 cups of meat, but you could used less. That is almost the amount I got from 1 whole chicken.

See my post on whole chicken vs. chicken breasts here for information on how to cook the meat and get the broth.

Add enough water to fill pot about 3/4 full. If you fill it any more, it will boil over when you add the noodles.

Add 2 tsp. salt. Bring to a rolling boil while you make the noodles.



Mix with 6 eggs (whisked), 6 Tbs. milk or cream, 3 tsp. salt and about 1 tsp. baking powder. 

Make a paste.

Then add 3 cups all purpose flour to make a sticky ball.



Add enough flour to make it workable on a surface without sticking to your hands.



Set on floured surface and knead in enough to make consistency like sugar cookie dough when it is ready to roll out. You will use up to 6 cups flour total in this recipe. You may substitute half of it with whole wheat flour if you wish.



Roll to 1/2 inch thickness and spread flour over top.



I use a mincer to cut my noodles. One like this can be purchased at Bed, Bath & Beyond for about $5.



Cut noodles making sure to press hard enough to hit hard surface underneath.



Cut long noodles in half by going across once.



Pull all flour on table in and sift through noodles so they won't stick together.



Put in broth a few at a time so they don't clump in the pot.



Stir briefly to separate and let boil around 5 minutes.

Cool in bowls or in pot. If you have leftovers, add liquid when reserving.

The noodles will soak up liquid as they set.

Print this post