Prep 1 hr
Cook 2 hrs
Old fashioned Southern chicken and noodles
- 2 bone-in skin-on chicken breasts
- 20 baby carrots
- 3 celery ribs
- 1 whole sweet onion
- 2 tablespoons real butter
- 1⁄2 teaspoon basil
- 6 cups chicken broth
- 5 cups water
- 1⁄2 teaspoon parsley
- 4 eggs
- 2 pinches salt
- 1⁄4 teaspoon ground pepper
- 1⁄4 cup shortening
- 1⁄2 cup water
- 2 cups flour
- 5 cups chicken broth
- 2 cups water
- 3 cups flour
- 2 tablespoons cornstarch
- 2 tablespoons ice cold water
- 1 teaspoon onion powder
- Dice celery, carrots and onion and place in large stock pot.
- Add chicken breast, 6 cups chicken broth and 5 cups water, basil, salt and pepper to taste and 2 TBS butter.
- Bring to a boil then turn to medium to medium high heat and boil for 1 1/2 hour.
- While chicken is boiling make noodles.
- In large mixing bowl add 2 cups flour, parsley, eggs, 2 pinches of salt and 1/2 tsp ground pepper, shortening and stir.
- Once dough starts to form flour both hands and knead. Keep adding additional flour a little at a time until the dough quits sticking to your hands.
- Turn dough onto floured surface and with a floured rolling pin roll to 1/8 inch thickness.
- Using a pizza cutter cut noddles into thin 1 - 1 1/2 inch strips
- Lightly dust with flour.
- Sprinkle with onion powder.
- Cover with paper towels and let dry.
- Take chicken out of pot and let cool then de-bone and shred using two forks to shred
- Add chicken back to pot and bring back to a boil.
- Add the additional chicken broth and water and bring back up to a boil.
- Add noodles one at a time quickly to pot.
- In a small dish mix the cornstarch and cold water and make into a slurry then add to stock pot.
- Stir noodles every couple minutes to keep noodles from sticking to each other and cook for 20-30 minutes.
- Take one noodle out and taste to see if it's done which you can tell by it's firmness and less floury taste.