This is a simple ingredient chicken and noodles. Perfect for cold days, for people who are sick, or just because!
Chicken and noodles
- Servings: 2-4
- Yield: 4
- Prep Time: 15 min
- Cooking Time: 1 hr 30 min
- 1 whole chicken breast with skin
- 1 whole chicken thigh or two drumsticks with skin
- 2 cups flour
- 4 eggs
- Salt to taste
- ¼ corm starch (optional)
- Add raw chicken to a large boiling pot. Add enough water just to cover the chicken. Sprinkle a pinch or two of salt over chicken. Bring to a boil, Cover with a lid and let simmer for about 45 minutes to create a nice fresh broth.
- Place flour in a mixing bowl, add about 1 tsp of salt. make an indent in the flour to create a bowl. Add eggs to center of flour and mix together with a knife until eggs are mixed and dough is sticky.
- Drop contents of bowl onto a floured surface, flour hands, and knead by hand until dough is stiff .
- Roll out to about ¼ inch thick, making sure to flour surface, and flip dough once to make sure noodles do not stick to the counter.
- Once rolled to correct thickness, fold dough in half, then half again. Use a pizza cutter or large knife to cut noodles to about ½ inch wide.
- Unfold individual noodles. Separate noodles into small piles. This size recipe there should be about 6 piles.
- Once chicken is cooked, take chicken from the broth and set on a plate to cool.
- Add noodles to the broth one small pile at a time then stir. This is very important because if all noodles are added at once, the noodles willl clump together.
- let the noodles simmer on medium to medium low for about 30 minutes.
- For a thicker broth, mix ¼ of corn starch with about ¼ cup of water. Mix really well, then pour into broth after noodles are added and stir.
- Remove chicken skin and Pull chicken from bones into bite size pieces. Once noodles are close to cooked, add chicken to mixture.
- Taste test noodles to know if done. 30 mins is approximate estimate. Noodles are done once they are soft with no dough or dried center.
- Serve with salt or pepper to taste on top.
This recipe is a long time family recipe of mine that has been made for generations. It's a "by the feel" recipe. The amount of flour for kneading is approximate As It depends on humidity levels. The cooking times also depend on temperatures, amount of water, and noodles.
For a larger recipe that serves 8-10 people, use a whole chicken. Double the eggs and flour