Homemade Chicken and Noodles
(This recipe is part of the “Ultimate Comfort Food Experience“)
I’ve had to learn to give myself permission to enjoy small indulgences without the guilt that tries to accompany it. I’m an “all or nothing” type of personality. It was not always this way for me concerning food though. When I was younger, I never considered what we ate as a family. I just fixed foods that we all loved: lasagna, biscuits and gravy, cinnamon rolls, etc.
As I have grown older I’ve become more conscientious of the food we put in our mouths. But I’m also not afraid to give in to some of the heartier pleasures of life. The old saying “All work and no play, makes Jack a dull boy,” has the same connotation concerning food. Therefore, recently I have returned to some of my old favorites. For this post, I have chosen Homemade Chicken and Noodles.
There are certain foods that make us nostalgic and sentimental. Homemade Chicken and Noodles is one of those for me. It is the dish I remember most about my childhood days. My mom would fix it at least once a week while we were growing up. It definitely has an emotional connection to days gone by. But of course, that is what “Comfort Food” is all about, taking us back to a time and place where life was satisfying.
The trick to getting a full flavored dish is how you cook the chicken. Onions with skins, unpeeled carrots and celery with their leaves all go into a heavy dutch oven. Add bone-in chicken breasts with the skin. Cover it with a good chicken broth and cook it for about 50-60 minutes in the oven. The flavor from the combination is … (let’s see, what’s a really good descriptive word?) … scrumpdillyicious. That’s a real word, believe it or not, well at least in the Urban Dictionary.
I was originally intimated by making homemade noodles. But, oh my goodness, they are so easy. With just a few ingredients and about 15 minutes, you can have the most tender noodles to throw in your broth.
What’s interesting and different about these Homemade Chicken and Noodles, you eat them over mashed potatoes. I have found few people who have tried them this way. You’ve got to give it a whirl at least once. I think you will find it most appetizing. It’s richer and heartier than soup.
“Garlic” Mashed potatoes will take the dish to a new dimension. It is easy to add roasted garlic. I cut off the tops of two garlic bulbs, drizzle with olive oil and wrap in foil. They roast in the oven for about 35 minutes on 400° F. Once they are cool, squeeze out the soft garlic from the bulb. Mash them up with a fork and throw them into your potatoes when you whip them up. You will love the depth of flavor the garlic adds to your potatoes.
I hope you enjoy these Homemade Chicken and Noodles as much as I have enjoyed returning to them.Print
Homemade Chicken and Noodles
Big chunks of chicken and tender noodles are in this full-flavored dish. Eat the chicken and noodles over garlic mashed potatoes and you have the “Ultimate Comfort Food.”
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Total Time: -25576078.183333 minute
- Yield: 10 servings
- 3 cups All-Purpose Flour
- 2 teaspoons Kosher Salt
- 2 teaspoon Baking Powder
- 5 large Eggs
- 1/2 – 3/4 cup Milk
Chicken and Noodles
- 6-8 ribs of celery, with leaves
- 1 1/2 large Sweet Onions, skins on and quartered
- 4 large Carrots, unpeeled
- 4 large Bone-In Chicken Breasts, skin on
- 2 – 32 oz Chicken Broth
- 1 stick of Butter
- Kosher Salt, to taste
- Freshly Ground Pepper, to taste
- 1/2 cup All Purpose Flour mixed with 1/2 cup Water (use as needed)
- Combine the dry ingredients in a medium-size mixing bowl and whisk together.
- Make a well in the center of the flour mixture. Add the eggs and milk. Start with 1/2 cup of milk and add additional as needed. Stir together. You are looking for a dough that is somewhat sticky because you will work more flour in as you knead it.
- Turn the dough onto a floured surface and knead for about 7 or 8 minutes adding more flour as needed.
- Divide the dough into 2 balls. Add more flour to your surface, work with one ball at a time, and roll out the dough to your desired thickness. Use plenty of flour to prevent the dough from sticking.
- Use a pizza cutter and cut strips. Add more flour as you separate the noodles. Set them aside and repeat with the other ball of dough. Lay the noodles out on the counter until ready to cook.
Homemade Chicken and Noodles
- Preheat oven to 450° F. Add all ingredients to a large dutch oven and cook for 50-60 minutes or until an instant-read thermometer is 165°.
- Remove Chicken from the pan. When the chicken is cool, cut into cubes.
- Strain the broth through a cheesecloth and discard veggies.
- Bring the broth to a boil and add noodles. Reduce heat to medium and cook for 9-10 minutes or until tender. Add the stick of butter.
- To thicken the broth further, whisk 1/2 cup flour and 1/2 water until smooth. Begin with a small amount of flour/water mixture. Add it to the broth and stir constantly. Continue with more flour/water mixture until you achieve the desired consistency. It should be more like gravy than soup.
- Add chicken. Serve over mashed potatoes.
- These noodles freeze very well. Let the noodles dry for about 20 minutes and place them in a freezer ziplock bag. You can take them directly from the freezer into the hot broth when you are ready to cook them.
- When you are thickening the broth, start with a small amount of the flour/water mixture, maybe 1/4 of a cup. Make sure the broth is hot when you add it as this is what helps thicken the Chicken and Noodles.
- Calories: 497
- Sugar: 1 g
- Sodium: 902 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 174 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 206 mg