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Chicken and noodles

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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)


  1. 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.
  2. 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.
  3. Drop contents of bowl onto a floured surface, flour hands, and knead by hand until dough is stiff .
  4. 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.
  5. 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.
  6. Unfold individual noodles. Separate noodles into small piles. This size recipe there should be about 6 piles.
  7. Once chicken is cooked, take chicken from the broth and set on a plate to cool.
  8. 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.
  9. let the noodles simmer on medium to medium low for about 30 minutes.
  10. 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.
  11. Remove chicken skin and Pull chicken from bones into bite size pieces. Once noodles are close to cooked, add chicken to mixture.
  12. 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.
  13. Serve with salt or pepper to taste on top.

Recipe Tags

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

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