Grandma Jiles Chicken Noodles Recipes

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HOME-STYLE CHICKEN & NOODLES



HOME-STYLE CHICKEN & NOODLES image

HOME-STYLE CHICKEN & NOODLES

Provided by Pamela Shank

Categories     Main Dishes

Number Of Ingredients 7

3 cups water
1 (32oz) box chicken broth
1 (12 oz) package frozen egg noodles
2 cups cooked chicken, shredded or cut in cubes (may use deli roasted chicken)
1 (10 3/4 oz) can cream of chicken soup (cream of chicken with herbs excellent also)
1 teaspoon kosher salt
1/2 teaspoon coarse black pepper

Steps:

  • Pour the water and chicken broth in a large dutch oven or saucepan. Bring to a boil over a high heat.
  • Stir in the noodles, reduce heat to low, cover and simmer 15 minutes. Stir frequently.
  • Stir in the chicken, soup, salt, and pepper. Bring to a boil, lower heat, cover and simmer for 30 minutes. Continue to stir frequently.
  • Turn heat off and allow the noodles to set for a few hours. If more than 2 hours, refrigerate.
  • Prior to serving, heat pan, slowly, over a low heat and stir frequently. Add more salt and pepper if needed to taste. If noodles are too thick, add small amounts of chicken broth to obtain desired thickness.

GRANDMA'S EASY CHICKEN AND NOODLES



Grandma's Easy Chicken and Noodles image

Grandma made two versions of this dish. For special occasions there were home made noodles and broth that cooked all day. This recipe, however, was the one she made when she was in a hurry or just making a regular meal. Nothing special, she said. But either version was so good!!!!

Provided by Kathie Carr @kathiecc

Categories     Chicken

Number Of Ingredients 9

2 pound(s) chicken breast meat
2 - quarts water
2 - chicken bouillon cubes
- salt, pepper
1/2 teaspoon(s) dried parsley flakes
1/2 cup(s) chopped celery
1 - finely chopped onion
1/2 cup(s) chopped carrots
2 pound(s) amish style wide egg noodles

Steps:

  • Cook chicken meat in water with vegetables, bouillon, and seasonings. When meat is done remove it from pot. Allow to cool and cut in bite sized pieces.
  • Return meat to pot and add noodles. Bring heat back up to a simmer, cover, and cook until noodles are done. Your dish should not be soupy but thick. If need be thicken the juices with a bit of Wondra flour stirred in. Adjust seasonings.
  • This dish is usually served over mashed potatoes in Northern Indiana.

GRANDMA'S CHICKEN SOUP WITH HOMEMADE NOODLES



Grandma's Chicken Soup with Homemade Noodles image

This is my beloved Grandmother's recipe. I have made noodles from scratch mixing, rolling, and cutting by hand. Today I use a dough mixer and pasta cutter to save time.

Provided by Kelly Nagy Cramer

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 8

1 gallon chicken stock
4 bone-in chicken breast halves
3 cups all-purpose flour
¼ teaspoon salt
3 eggs
2 tablespoons water, or as needed
½ teaspoon ground black pepper
1 pinch salt

Steps:

  • Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer.
  • Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together.
  • Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.
  • Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.

Nutrition Facts : Calories 489.8 calories, Carbohydrate 50.8 g, Cholesterol 179.4 mg, Fat 12.5 g, Fiber 1.9 g, Protein 41.2 g, SaturatedFat 3.6 g, Sodium 2021.5 mg, Sugar 1.8 g

GRANDMA'S NOODLES II



Grandma's Noodles II image

Homemade soup noodles.

Provided by Sandy

Categories     World Cuisine Recipes     European     Italian

Yield 4

Number Of Ingredients 5

1 egg, beaten
½ teaspoon salt
2 tablespoons milk
1 cup sifted all-purpose flour
½ teaspoon baking powder

Steps:

  • Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls.
  • Roll out dough, and let stand for 20 minutes.
  • Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours.
  • Drop into hot soup--cook for about 10 minutes.

Nutrition Facts : Calories 135.7 calories, Carbohydrate 24.5 g, Cholesterol 47.1 mg, Fat 1.7 g, Fiber 0.8 g, Protein 5.1 g, SaturatedFat 0.5 g, Sodium 372.9 mg, Sugar 0.5 g

GRANDMA'S HOMEMADE CHICKEN NOODLES



Grandma's Homemade Chicken Noodles image

This is an inexpensive meal for the whole family. Nice thick, homemade egg noodles in a chicken broth. My grandmother and mother both made this all the time when I was growing up and it was a household favorite.

Provided by George Cooks

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

3 cups flour
1/2 teaspoon salt
4 -6 eggs
1/4 cup milk
1/2 lb chicken
1 teaspoon Worcestershire sauce
garlic
salt
pepper
chicken broth
2 tablespoons butter
parmesan cheese

Steps:

  • The chicken can be whole pieces or bite sized whatever you prefer. I like to cut chicken breast into bite sized pieces.
  • In a large soup pot boil chicken in water or chicken broth. Add garlic, salt and pepper to taste.
  • While chicken is boiling combine flour, salt and eggs into a large mixing bowl. Start with a 1/4 cup of milk and add more milk or flour to get a pie crust type consistency.
  • Roll out dough on a floured surface as thin as you like remembering that the noodles will probably double in thickness when cooking (Thinner the better in my mind). Cut the noodles with a pizza or noodle cutter. I typically cut them into 1/2 inch by 5 inch pieces.
  • If the chicken is finished cooking then add the noodles into the boiling broth and cook until done. (If they are not finished you will see a white center, the noodles turn yellow when cooked) Takes about 5 minutes to cook at the thickness that I roll the noodles.
  • Add the worcestershire sauce and butter.
  • Serve in a bowl or plate depending on if you want lots of broth or not and I recommend sprinkling parmesean cheese over the top when finished.

Nutrition Facts : Calories 550.5, Fat 17.4, SaturatedFat 7.2, Cholesterol 254.8, Sodium 449, Carbohydrate 72.9, Fiber 2.5, Sugar 0.8, Protein 22.9

GRANDMA'S CHICKEN NOODLE SOUP



Grandma's Chicken Noodle Soup image

Homemade stock, homemade noodles, homemade soup, with a bonus serving of homemade pasta for two at another meal. Recipe is easily doubled. Don't double noodle recipe and use them all in the soup.

Provided by sugarpea

Categories     Clear Soup

Time 1h10m

Yield 2-3 serving(s)

Number Of Ingredients 24

1 lb dark chicken meat, skin on
1/2 lb chicken breast, skin on
5 cups water
1 small onion, quartered
1 carrot, peeled,cut in 5 pieces
1 stalk celery, cut in 5 pieces
1/8 cup parsley stems, reserve sprigs
2 whole peppercorns
2 whole cloves
1/2 tablespoon fresh thyme, minced or 1/2 teaspoon dried thyme leaves
1 1/2 cups flour
2 eggs
2 teaspoons olive oil
2 teaspoons water
2 tablespoons fresh oregano, minced or 1 teaspoon dried oregano
2 tablespoons parmesan cheese
1/2 teaspoon salt
2 cups canned best quality low sodium chicken broth or 2 cups homemade chicken stock
1 carrot, peeled,sliced very thinly
1/4 cup frozen peas, thawed
1 tablespoon parsley sprig, minced
2 tablespoons freshly grated parmesan cheese
generous grinding pepper
salt

Steps:

  • Stock: Cut away any obvious fat from chicken and place only dark meat chicken parts in Dutch oven or stockpot; add water, onion, carrot, celery, parsley stems, peppercorns and cloves.
  • Bring to boil, skim off foam at top and then add thyme; reduce heat to simmer; simmer 20 minutes and then add chicken breast; simmer another 25 minutes until chicken is tender.
  • Remove the chicken but continue to simmer broth; as soon as chicken is cool enough to handle, remove meat from bones and return bones to broth; simmer another 20 minutes.
  • Noodles: While the chicken and stock are simmering, make the noodles; in a food processor, process flour, eggs, oil, water, oregano, cheese and salt 45-60 seconds to mix and knead the pasta; (if making the pasta by hand, place flour on work surface and make a well in the center; add the other ingredients to the well and mix with hands to form dough; knead on floured surface for 10 minutes); cover dough and let rest 10-20 minutes.
  • Divide dough in half and roll each as thinly as possible to a 14" square; trim the edges to make somewhat straight; lightly flour the surface of the dough; roll each square loosely, as for a jelly roll; cut each roll with sharp knife into 1/4" slices; shake slices open.
  • Lay half of the noodles flat in a loose, overlapping mound; cut into 2" lengths and spread them out to dry for about 15 minutes; lay the other half of the noodles out flat to dry or drape on pasta dryer; when noodles are somewhat dry and do not stick together, roll in several loose circles of a few noodles each and seal in platic bag in a single layer; use in another dish of your choice within 2-3 days.
  • Soup: Strain broth and return to pot; add stock and bring to a boil; add carrots and cook 2 minutes; add peas and noodles and cook another 2 minutes; add chicken, parsley, parmesan and salt and pepper to taste.

Nutrition Facts : Calories 1048.5, Fat 33.8, SaturatedFat 9.7, Cholesterol 456.4, Sodium 1257.9, Carbohydrate 88.6, Fiber 6.4, Sugar 6.7, Protein 93

GRANDMA JILES CHICKEN NOODLES



Grandma Jiles Chicken Noodles image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 5

1 units frying chicken
1 teaspoons salt
1 units onion
3 units eggs
1 units flour

Steps:

  • Cut up chicken, place in pot, cover with water. Add salt and onion. Cook until it boils, turn down and simmer until tender (about an hour). Remove chicken and leave a little water on it.
  • Beat eggs with fork, add salt and flour a little at a time until you can't stir it.
  • Throw dough out on floured board. Knead. Roll to 1/8" thick. Cut long thin strips.
  • Make sure chicken soup is boiling then add noodles - one at a time (so they don't stick). Add all noodles and keep barely boiling for about an hour. Remove bones from chicken. When noodles are finished, add deboned chicken to soup and serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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