Saturday, October 23, 2010
Chicken & noodles is one of my all time favorites. My grandma used to make it for me all the time. I never learned how she actually made it, but I think my version is close. Her version was thicker and we would pour it over homemade mashed potatoes. Talk about carb overload, but it was so delicious. My grandma was also a great baker, she never bought baked goods and never ever ever made something from a box, that was forbidden. I spent many weekends baking things with my grandma. When I make this dish I think about her and what an amazing women she was.
1 whole chicken cut up
2 carrots diced
2 stalks celery diced
1 onion diced
2 turnips diced
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon pepper
1/4 teaspoon thyme
2 bay leaves
1 carton chicken stock
noodles- you don't have to make your own, but they are so delicious and super easy!
2 cups flour
directions for the noodles follow the soup recipe
Place the chicken in a large pot and fill it with water until the chicken is covered.
Bring the water to a boil and then simmer for about 30 minutes.
Take the chicken out and start to remove the meat from the bones and skin.
Shred the chicken as you take it apart. Then set the chicken aside. Discard the water from the pan that you cooked the chicken in (you could make this into your own stock - but I am lazy when it come to bones). Don't remove the brown bits from the pan.
Melt the butter in the pan.
Gather up your cut veggies and add them to the butter when it is melted.
add the salt, turmeric, pepper and thyme. Cook veggies until they are soft about 10 minutes.
add the stock and bay leaves. Bring to a boil and then simmer for about 20 minutes.
add the chicken.
Now it's time to add the most delicious part of this recipe...the noodles. yum yum yum. You can cheat and use frozen Reames Noodles, they are pretty close to home cooked. Let the noddles cook for 2-3 minutes and then you are ready to eat! This is seriously the best chicken & noodles I have ever made. I think part of the reason is the meat, we get our chicken from Cedar Valley Farm and it is so delicious!
Directions for the noodles
Put the flour in a bowl, create a small hole in the middle of the flour.
add the eggs- only 2 are shown here, but make sure to do 4. For this recipe, it is always 2 eggs per 1 cup of flour. Feel free to make a bigger batch - for the soup you will only need half of this recipe, but you can easily put the other half in the freezer and use it another time.
Get your hands in there and start working the flour and eggs into a ball.
Once it is in a ball, place it on a floured surface and knead, knead, knead it.
Eventually it will become smooth.
Roll the dough out on a floured surface. You'll want to roll it out pretty thin. Make sure to keep the surface floured, so you will be able to get the noodles up off the surface.
I used a pizza wheel to cut stripes in the dough. You can use any type of knife.
For this recipe you want the noodles shorter so cut them horizontal as well. At this point you can either cook them or wrap them in parchment paper and put in the freezer for another time. You will never want to buy egg noddles again!
at 11:20 AM