Chicken & Southern-Style Noodles

READY IN: 3hrs
YIELD: 10 bowls




  • 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.