Back in July, my friend, Teri, came over for a pie crust lesson and we made four different pies with four kinds of crust (single, single pre-baked, double, and double lattice-top). Then in August, I went to her place and she taught me to cook some simple homestyle meals–the kind my hubby was raised on and that seem to be a foreign language to me. My brain goes “fish stew, curried caulifower, red beans and rice, shrimp scampi,” and his brain goes, “steak, pot roast, fried chicken, chicken pot pie.” Our brainwaves needed to be synched up and Teri was up to the challenge of teaching me how to cook like the Midwestern housewife I am. Except I’m not a housewife, really, since I work, but you get the point.
We made several of her family’s favorite meals and she taught me to make chicken noodles almost as an afterthought without a recipe. The only chicken noodles I’ve ever had are those at our family reunion every year brought by someone I’m not even sure I’m related to, and I was excited to learn how to make them because they are one of the dishes I enjoy most each year. I just LOVE me some egg noodles. Something about their texture…I adore it. Thick with some bite to them and they soak up all the yummy flavor of whatever you cook them in, in this case, chicken!
As the title indicates, there isn’t much to this recipe. Pretty much just chicken and noodles cooked in broth! I did add (too much) turmeric because I wanted to give them a yellow tint but I went overboard, as you can see. The above picture are the leftovers from the batch Teri and I made, with no turmeric added, and the other ones are mine, which I added 1/2 teaspoon to, so I’d recommend just a pinch at a time if you want yours to have a little extra color. I also added thyme to mine because I love the flavor of thyme with chicken, but if you want classic chicken noodles, just stick with the recipe and don’t go rogue like I did.
This is a very simple recipe and even the noodles go pretty fast. If you want to go a slower and more flavorful route, you can boil an entire chicken, which will also give you your own homemade broth.
Printable recipe with picture
2 (32 oz.) cartons chicken broth (8 cups)
4 chicken bouillon cubes
3 lbs. skinless, boneless chicken breasts
¼ cup cold water
2 teaspoons salt
4-5 cups all-purpose flour
Pour the chicken broth into a stockpot. Add the bouillon cubes and the chicken breasts and bring to a boil. Reduce heat and simmer until tender and no longer pink in the middle, 5-10 minutes. Turn off heat & remove chicken from broth onto a plate to cool.
In a large bowl, beat together the eggs, water, and salt. Stir in enough flour to form a stiff dough. Flour a surface to roll the dough out on and pull off small chunks of dough at a time (about 1/6 of the dough) with floured hands to roll thin. Use plenty of flour on the outside, adding more as you roll so it doesn’t stick to the surface or rolling pin. Use a rotary mincer or pizza cutter to cut the noodles and separate them onto a plate.
After you’ve cut your first batch of noodles, turn the heat back on your broth to bring it to a boil. While waiting on that, shred the cooled chicken your fingers or two forks. When you’re done shredding the chicken, the broth should be boiling. Reduce heat to medium and sprinkle the noodles over the top, stirring to keep them separated.
Continue pulling off chunks of dough, rolling them out, separating the noodles and adding them to the simmering broth as you finish each batch. Once all the noodles are in, stir in the chicken and heat through before serving. The only broth remaining, which will not be much, will be thickened from the flour on the noodles, which is what you want, but you can add more broth if there’s not enough liquid to finish all the noodles. The noodles will thicken even more upon standing.
*Veronica’s Note: you can add a little turmeric to give the noodles more color, not more than ¼ teaspoon.
*Disclaimer: this post contains an affiliate link and I will earn a commission if you choose to purchase the herb mincer I linked to. :)
As much as I enjoy cooking I’ve never made homemade noodles. You’ve made it seem so easy, I think I will give it a try. I love me some chicken and noodles too :) It will go good with this chilly weather in MI too!
I love the look of this dish! I just made German spaetzle tonight and my hubby, 3 year old, and I gobbled the entire big batch up in one meal! Funny that you had egg noodles posted tonight too. (ok, night for us in Russia, you must be just starting your day) I love your blog. Thanks for being so good at It. =)
I love homemade pasta! And I know what you mean about learning the Midwestern comfort foods–my brain also naturally goes to curries and stir fries and such, but I do want to master the foods of my husband’s upbringing like the pot roast, spaghetti, etc.
That is some SERIOUS comfort food right there! No doubt about it!!
This reminds me of childhood. So comforting! I’ve never made my own noodles before though…will have to give that a try this fall/winter :)
I usually always make Kim Dells noodles.. but maybe i will give these a shot tonight. Without the chicken. :)
is that like home-made pasta? they do look interesting… perfectly shaped i have to say. is this something traditionally American?
Yes, this like pasta but very thick. And yes, chicken noodles are a staple here in the midwest US.
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going to try this tonight hope I don’t mess it up never made my own noodles before
Hope it turned out great for you!
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I grew up on this too! The only difference in this recipe and the one I grew up on is the addition of a can of cream of chicken soup. It gives that yellow color without compromising any flavor. Just a family secret I enjoy sharing when I can :)
YUM! I’ll have to try that.
Your chicken noodle soup looks yummy! Its time for it to make this again. Been a little while!
Your chicken noodle soup looks yummy! Its time to make this again. Been quite some time!
Your chicken noodle soup looks delicious! Its time for it to make this again. Been some time!
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