Babas Homemade Chicken And Noodles Recipe 455

CHICKEN WITH HOMEMADE NOODLES

Steps:

• Place the first nine ingredients in a Dutch oven; slowly bring to a boil. Reduce heat; skim foam. Cover and simmer for 1 hour or until chicken is tender. Refrigerate broth and chicken for several hours or overnight., For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg substitute and milk; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Roll into a very thin rectangle. Dust top of dough with flour. Roll up jelly-roll style. Cut into 1/4-in. strips. Unroll noodles; allow to dry for at least 1 hour., Skim fat from the broth. Strain broth and return to pan, discarding vegetables. Discard chicken skin. Bone and cube chicken when cool enough to handle; discard bones and set chicken aside. , Bring broth to a boil. Add noodles slowly; cook for 2-5 minutes or until tender. Add chicken; heat though. Garnish with chives and parsley if desired.,

CHICKEN AND NOODLES

Steps:

• Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the pot. Set the chicken aside to cool briefly.
• Shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
• Add the shredded chicken, carrots, celery and onions to the pot. Then add the salt, pepper, thyme and turmeric. Bring the mixture to a gentle boil, and then reduce the heat and simmer for 10 minutes. Stir in the noodles; no need to thaw them first!
• Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the splash of half and half (if you're into that kind of thing) and the minced parsley into the pot. Simmer until the noodles are tender, about 15 minutes, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home.

OLD FASHIONED CHICKEN AND NOODLES

Steps:

• cut chicken into bite-size pieces
• put 4 cups of water in a saucepan and bring to a quick boil
• add the chicken, cook briefly, drain chicken and set aside
• add the broth to a large dutch oven and bring it to a simmer
• add the par-cooked chicken
• stir in 1 teaspoon of salt, you may need to add more salt later, this is just to get you started
• add 2 teaspoons Italian Seasonings and the bay leaf and stir in as well
• cover and let the chicken simmer gently for 60 minutes
• meanwhile, make the noodle dough, if using
• put the flour and salt in the bowl of a KitchenAid Mixer, mix the eggs, water, and oil together
• pour the liquid ingredients in the bowl with the flour
• add the dough hook, and run the mixer on low
• once it comes together let the machine knead the dough for 1 minute
• remove from the bowl, cover with plastic wrap and refrigerate until ready to roll out
• once the chicken is tender it's time to roll the dough
• set up your machine, dust it with flour, dust a clean counter with flour as well, divide the dough in half or thirds
• run it through the machine, on the KitchenAid I went to setting three, those make thick noodles, you can roll it out thinner if you like
• lay the finished dough on the prepared counter, sprinkle with a little flour
• repeat with the rest of the dough
• use a pizza cutter or a knife to cut the noodles to your desired size, the bigger the noodles the longer it takes to cook (but fresh noodles cook quickly)
• if you've had the broth lose volume during the cooking time, add another quart of water, don't worry it won't thin it down too much, the flavor just gets concentrated and adding water will just make it taste right
• bring the broth back to a low boil, add the noodles, stirring as you go, once the noodles are all added, it will start to get thick as the noodles cook and the extra flour adds to the broth
• check for doneness after 5 minutes, continue checking until they are cooked to your preference
• now is the time to taste for salt and pepper and add as needed

BABA'S HOMEMADE CHICKEN AND NOODLES RECIPE - (4.5/5)

Steps:

• Boil a fat hen with onion and celery until meat falls off the bone ; remove chicken, celery and onion from broth - leave broth in large soup pot. Noodles: Beat eggs with a fork or whisk (in large bowl) Stir in: 10 Tbs. evaporated milk (2/3 cup) In a separate bowl, mix together 1 tsp salt, ½ tsp baking powder and 2 cups of flour Mix with milk and egg mixture Add about another cup of flour until dough is stiff. (approx.. 3 cups total) On a floured surface, roll dough until about 1/8 inch thick rectangle Let dry 15-30 minutes Roll up the flattened dough (Be sure there's still flour on both sides so it won't stick together...it will look like a log) Slice ¼ inch wide - don't make too wide Unroll slices and pinch to about 3-inch strips Let "dry" on cookie sheets for about an hour or put in freezer; then in bags when frozen Drop (a few at a time) into boiling chicken broth; if frozen, drop in while frozen Bring to full boil. Turn down to a simmer, cover and cook until tender; stir often. (Cover and cook 15-20 min.) Can add in some of the chicken from the hen.

HOMEMADE CHICKEN AND NOODLES RECIPE

Steps:

• Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes. Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes. Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached. Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors. Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes. Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

MOM'S EASY CHICKEN & HOMEMADE NOODLES

Steps:

• In large stock pot, combine chicken, salt & water. Bring to a boil, reduce heat, cover & simmer til chicken is fully cooked.
• While chicken cooks, combine eggs & salt in mixing bowl (I use a stand mixer with dough hook attachment, but it can be mixed by hand with a fork) & beat eggs slightly. Gradually add flour & milk to eggs & continue mixing until the flour is incorporated & dough is no longer sticky to the touch. Slightly more or less flour may be necessary, depending on the size of your eggs.
• When dough is ready, form into a ball & turn out onto a well floured surface. Knead by hand a few times, adding more flour if it gets sticky again. Pat into a round & then roll out into a large rectangle about 12x15 or so & 1/4 inch thick. Be sure to flip dough often, keeping it well floured so it doesn't stick.
• Starting at a short end, use a pizza cutter to cut the dough into 1/4 inch wide (or smaller)strips. (To do the cutting with a sharp knife: flour the top of your rectangle, roll up jelly roll style & slice into 1/8 inch spirals.) When all strips are cut, unroll if needed & toss them with enough flour to keep them from sticking together. Spread noodles out in a single layer on your rolling surface & leave to dry a bit while you are finishing the chicken.
• When chicken is cooked, remove to a cutting board, (discarding the water it was cooked in) & use two forks to shred it into bite-sized lengths.
• Add the chicken broth to the stock pot & bring broth & water to a boil.
• Add noodles & whatever flour is with them to the boiling pot.
• Add the shredded chicken & stir gently. Reduce heat to low to medium-low and simmer, uncovered, for about 10 minutes.
• Add the cream of chicken soup & stir well. If this makes the mixture too thick, add enough of the optional water to make your desired consistency. we like it a bit stew-like, but still thin enough to look like gravy on mashed potatoes.
• Simmer all for another 15-20 minutes, stirring occasionally, or until noodles are tender. Timing really depends on how thick your noodles are cut. We like them a little on the thick side. Serve over mashed potatoes.

BAPA'S CHICKEN NOODLE SOUP

Steps:

• Melt butter in a large Dutch oven over medium heat. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add water, chicken, carrots, bouillon, marjoram, pepper and bay leaf and bring to a boil. Reduce heat and simmer until vegetables are tender, about 25 minutes. Remove bay leaf.
• Stir in egg noodles and parsley, increase heat, and bring to a boil. Reduce heat and simmer until noodles are tender, about 10 minutes.

INCREDIBLY EASY CHICKEN AND NOODLES

Steps:

• In a large pot, mix all the ingredients except the noodles.
• Bring to a boil, then stir in the noodles.
• Simmer over low heat for 30 minutes or until the noodles are tender, stirring occasionally.
• This can also be done in a crock pot.
• I get the soup ingredients hot on the stove and then pour it into the crock pot along with the noodles.
• Cook for 2 to 4 hours on low heat.

OLD-FASHIONED CHICKEN AND NOODLES

Steps:

• In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel, and pepper. Pour broth over and bring to a boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes.
• While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough.
• Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot. Bring to a boil. Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small, chickpea sized, noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.