Grandma Myrtle's Chicken and Noodles

Total Time
1hr 40mins
Prep 30 mins
Cook 1 hr 10 mins

Everyone in my mom's family makes this for gatherings--definitely a family favorite. It's quite good when served on a heap of fresh mashed potatoes and is often even better the day after it was made.


  1. Cook 1 chicken in pot with water nearly covering chicken, 1 stalk of celery, and salt and pepper (to taste). Simmer slowly until chicken is tender.
  2. Remove meat from bones and cut into bite sized pieces.
  3. Add water to strained broth until desired amount is reached. If wanted, add 1 teaspoons instant chicken boullion or oleo.
  4. To make the noodles, combine 2 beaten eggs, 1 teaspoon salt, 1/4 cup milk, and then add 2 cups flour. (May also add extra egg yolk for color.) Roll thin; let stand for 20 minutes. Roll up loosely and slice. Spread out and let dry.
  5. Add chicken pieces to broth.
  6. Drop noodles into boiling broth and cook uncovered for about 10 minutes.
  7. If desired, cook chopped onions and carrots in butter or margarine and add them to the mix.


Most Helpful

This sounds just like my Grandma Bertha's chicken and noodles. I have not had them since I was a kid and mom used to make them. I remember sneaking a few noodles while they were drying. Way, way better than any store bought noodle you will ever find!

DbKnadler October 10, 2007

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