Big chunks of chicken and tender noodles are in this full-flavored dish. Serve these 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:1 hour 20 minutes
Yield:10 servings 1x
Category:One Pot Meal
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
6 large Garlic Cloves, crushed, paper still on
4 large Bone-In Chicken Breasts, skin on
2 – 32 oz Chicken Broth
1 stick of Butter
2 teaspoon Kosher Salt
1 teaspoon Freshly Ground Pepper
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. Wrap in plastic wrap and let sit for about 20 minutes.
Add more flour to your surface, work with one ball at a time, and roll out the dough to your desired thickness. Use additional flour as needed 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 to sit for another 20 minutes to dry out just a bit before you add them to the stock.
Homemade Chicken and Noodles
Preheat oven to 450° F. Add celery, onions, carrots, garlic, chicken, salt and pepper and the chicken stock 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 stock through a cheesecloth and discard veggies.
Bring the stock to a boil and add noodles. Reduce heat to medium. Stir occasionally while cooking 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 the flour/water mixture. Add it to the broth and stir constantly but gently so you don’t break up the noodles. 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.
Use a large bowl with a large metal sieve for straining the chicken stock. It helps if you add a doubled piece of cheesecloth to the sieve to remove any additional particles that were collected while the stock was cooking.
When cooking the noodles, stir occasionally so they do not stick to the bottom of the pan but stir gently as to not break the noodles apart.
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.
Dried out noodles freeze wonderfully for a later use in another soup recipe. Let the noodles sit out o the countertop for about 1 hour to fully dry out and transfer them to a large ziplock bag to freeze.
Serving Size:1 serving Chicken and Noodles
Saturated Fat:10 g
Unsaturated Fat:7 g
Trans Fat:0 g
Keywords: Chicken and Noodles, Homemade Chicken and Noodles, One Pot Meal, Soup Recipes, Easy Chicken Recipes