Grandma Myrtles Chicken And Noodles Recipes

GRANDMA'S CHICKEN SOUP WITH HOMEMADE NOODLES

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.

GRANDMA'S EASY CHICKEN AND 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.

GREAT-AUNT NINA'S NOODLES AND CHICKEN

Steps:

• Place the carrots, onions and celery in the bottom of a slow cooker. Place the whole chicken on top of the vegetables and season with salt and pepper. Pour in the white wine and sprinkle basil over the top. Cover and cook on Low setting for 8 to 10 hours.
• In a medium bowl, stir together the eggs, water, salt, shortening and flour to form a stiff dough. After I've mixed in as much flour as possible using a fork, I knead the dough with my hand in the bowl to incorporate as much flour as possible. Let the dough rest for a few minutes.
• Roll the dough out on a well-greased board to 1/8 inch thickness. Use a pizza cutter or pie crust cutter to cut into strips about 1/2 inch wide and 3 inches long. Dust lightly with flour, and leave to dry for a few hours while the chicken cooks.
• When the chicken is done, remove the meat and vegetables to a platter. Transfer the juices to a large pot and stir in 2 quarts of chicken broth. Bring to a boil and add the noodles. Cook for about 10 minutes, until tender. Meanwhile, remove the meat from the chicken and shred. Discard bones and skin. When the noodles are done, return the vegetables to the pot and add shredded chicken meat. Serve.

GRANDMA MYRTLE'S CHICKEN AND NOODLES

Steps:

• Cook 1 chicken in pot with water nearly covering chicken, 1 stalk of celery, and salt and pepper (to taste). Simmer slowly until chicken is tender.
• Remove meat from bones and cut into bite sized pieces.
• Add water to strained broth until desired amount is reached. If wanted, add 1 teaspoons instant chicken boullion or oleo.
• To make the noodles, combine 2 beaten eggs, 1 teaspoon salt, 1/4 cup milk, and then add 2 cups flour. (May also add extra egg yolk for color.) Roll thin; let stand for 20 minutes. Roll up loosely and slice. Spread out and let dry.
• Add chicken pieces to broth.
• Drop noodles into boiling broth and cook uncovered for about 10 minutes.
• If desired, cook chopped onions and carrots in butter or margarine and add them to the mix.