Chicken and Noodles
We grew up eating chicken and noodles over mashed potatoes, but this also makes a good chicken and noodle soup with vegetables added. I also make noodles and add beef broth and leftover beef roast, leftover gravy from roast for beef and noodles. Sorry I don't have a picture right now, but if I make them soon, will add the picture. Enjoy!
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1 Tbspwhite vinegar
32 ozchicken broth
5 Tbspwater or milk
3 call purpose flour
1 Tbspchicken bouillon
How to Make Chicken and Noodles
- For noodles, mix egg yolks, salt, vinegar and water or milk together. In a very large bowl, put sifted flour and make a well in center. Start mixing from center of bowl, gradually pulling in flour until you have it all incorporated. Knead the dough for a few minutes. Make 3 rounds and then cover with plastic wrap for 15-30 minutes and let rest. Dust your surface well with flour before attempting to roll out the dough. Roll each round out very thin and dust with flour. Roll up jelly-roll style and then cut noodles thin or thick whichever your preference. Spread the noodles out and let dry for at least an hour, but longer if you have time.
Bake fryer chicken in oven at 350 degrees until chicken comes off bone. Take chicken out of broth. Use chicken broth from chicken and also canned broth and bouillon. Bring broth to a boil and then add noodles. Stir well and then reduce to a simmer and cook until tender. Depending on the thickness of your noodles, time will be 10-20 minutes. Then add amount of chicken back in with noodles you desire.