Time 1h50m Yield 8 Number Of Ingredients 12 Steps:
In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel, and pepper. Pour broth over and bring to a boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes. While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough. Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot. Bring to a boil. Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small, chickpea sized, noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 11 Steps:
In large stock pot, combine chicken, salt & water. Bring to a boil, reduce heat, cover & simmer til chicken is fully cooked. While chicken cooks, combine eggs & salt in mixing bowl (I use a stand mixer with dough hook attachment, but it can be mixed by hand with a fork) & beat eggs slightly. Gradually add flour & milk to eggs & continue mixing until the flour is incorporated & dough is no longer sticky to the touch. Slightly more or less flour may be necessary, depending on the size of your eggs. When dough is ready, form into a ball & turn out onto a well floured surface. Knead by hand a few times, adding more flour if it gets sticky again. Pat into a round & then roll out into a large rectangle about 12x15 or so & 1/4 inch thick. Be sure to flip dough often, keeping it well floured so it doesn’t stick. Starting at a short end, use a pizza cutter to cut the dough into 1/4 inch wide (or smaller)strips. (To do the cutting with a sharp knife: flour the top of your rectangle, roll up jelly roll style & slice into 1/8 inch spirals.) When all strips are cut, unroll if needed & toss them with enough flour to keep them from sticking together. Spread noodles out in a single layer on your rolling surface & leave to dry a bit while you are finishing the chicken. When chicken is cooked, remove to a cutting board, (discarding the water it was cooked in) & use two forks to shred it into bite-sized lengths. Add the chicken broth to the stock pot & bring broth & water to a boil. Add noodles & whatever flour is with them to the boiling pot. Add the shredded chicken & stir gently. Reduce heat to low to medium-low and simmer, uncovered, for about 10 minutes. Add the cream of chicken soup & stir well. If this makes the mixture too thick, add enough of the optional water to make your desired consistency. we like it a bit stew-like, but still thin enough to look like gravy on mashed potatoes. Simmer all for another 15-20 minutes, stirring occasionally, or until noodles are tender. Timing really depends on how thick your noodles are cut. We like them a little on the thick side. Serve over mashed potatoes.
Time 1h45m Yield 4 servings. Number Of Ingredients 16 Steps:
Place the first nine ingredients in a Dutch oven; slowly bring to a boil. Reduce heat; skim foam. Cover and simmer for 1 hour or until chicken is tender. Refrigerate broth and chicken for several hours or overnight., For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg substitute and milk; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Roll into a very thin rectangle. Dust top of dough with flour. Roll up jelly-roll style. Cut into 1/4-in. strips. Unroll noodles; allow to dry for at least 1 hour., Skim fat from the broth. Strain broth and return to pan, discarding vegetables. Discard chicken skin. Bone and cube chicken when cool enough to handle; discard bones and set chicken aside. , Bring broth to a boil. Add noodles slowly; cook for 2-5 minutes or until tender. Add chicken; heat though. Garnish with chives and parsley if desired.,
Time 40m Yield 6 Number Of Ingredients 8 Steps:
In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.
Time 1h45m Yield 8 servings Number Of Ingredients 12 Steps:
Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the pot. Set the chicken aside to cool briefly. Shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard. Add the shredded chicken, carrots, celery and onions to the pot. Then add the salt, pepper, thyme and turmeric. Bring the mixture to a gentle boil, and then reduce the heat and simmer for 10 minutes. Stir in the noodles; no need to thaw them first! Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the splash of half and half (if you’re into that kind of thing) and the minced parsley into the pot. Simmer until the noodles are tender, about 15 minutes, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home.
Time 15m Number Of Ingredients 8 Steps:
Heat the oil in a large frying pan, then stir- fry the chicken for about 3 mins, until golden. Throw in the garlic and pepper and cook for 2 mins more. next, add the spring onions, beansprouts, noodles, sauce and 5 tbsp water and toss everything together for a final 2 mins cooking. Serve immediately.
More about “chicken with homemade noodles recipes”
Time 1h45m Yield 10 serving(s) Number Of Ingredients 12 Steps:
Put chicken breasts and water and salt and pepper in dutch oven/stew pot to boil. (Continue to low boil until noodles are made). Mix remaining ingredients (mixing by hand is the best way). Add flour (if needed) until you get firm not hard ball. Roll out on floured pastry sheet or where ever you roll out dough. Keep flouring and flipping dough till you have the thickness you desire (I recommend 1/8-inch). Flour flat dough then roll up. Cut to thickness desired (I recommend 5/8-inch). Before unrolling the strips, sprinkle flour on them, unroll them and add more flour mix them together, place noodles and all the flour in a bowl. Let set. Remove the chicken from the pot and cut into chunks or strips. Add the canned broth to the water. Bring to boil, add the noodles, remaining flour and the chicken to the pot stir well, bring to boil then simmer stirring often. Done in about an hour. Wonderful served over mashed potatoes.
