1/4 Photos of Mom's Easy Chicken & Homemade Noodles
1 hr 15 mins
I was browsing chicken & noodle recipes on Zaar, but there aren't many with homemade noodles & IMHO that's the best part. I am posting the current evolution of my mother's (my grandmother's) recipe before I start to forget it. The flour amounts are not specific because it's always different. I just add more as needed to keep the dough workable. Sometimes I use cans of herbed chicken broth or substitute seasoned salt for the regular salt. This is a recipe from memory & I am constantly making little changes to it, but it's always satisfying at the table. Comfort food at it's best. Simple, filling & especially good on a cold winter day. Don't let the length of instructions intimidate. This is very easy, I'm just very detailed. I hope you will give it a try.
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Units: US | Metric
- 1 lb boneless skinless chicken breast
- 4 cups water
- 1 teaspoon salt
- 2 1/2-4 cups flour
- 3 eggs
- 4 -5 tablespoons milk
- salt & pepper
- 2 (14 1/2 ounce) cans chicken broth
- 1 (10 3/4 ounce) can cream of chicken soup (or vary flavor by using cream of celery, onion, or mushroom soup in place of the chicken)
- 10 3/4 ounces water (optional, if needed)
- 4 -6 cups mashed potatoes (optional, for serving)
- 1In large stock pot, combine chicken, salt & water. Bring to a boil, reduce heat, cover & simmer til chicken is fully cooked.
- 2While 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.
- 3When 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.
- 4Starting 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.
- 5When 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.
- 6Add the chicken broth to the stock pot & bring broth & water to a boil.
- 7Add noodles & whatever flour is with them to the boiling pot.
- 8Add the shredded chicken & stir gently. Reduce heat to low to medium-low and simmer, uncovered, for about 10 minutes.
- 9Add 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.
- 10Simmer 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.
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Nutritional Facts for Mom's Easy Chicken & Homemade Noodles
Serving Size: 1 (710 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 503.6
- Calories from Fat 88
- Total Fat 9.7 g
- Saturated Fat 3.0 g
- Cholesterol 149.7 mg
- Sodium 1753.6 mg
- Total Carbohydrate 69.1 g
- Dietary Fiber 3.5 g
- Sugars 3.0 g
- Protein 31.7 g