Gram's Chicken and Noodles

READY IN: 2hrs 5mins


  • 1
    (4 -5 lb) roasting chickens, giblets removed
  • 14
    cups chicken stock (112 ounces)
  • 48
    ounces water
  • 2
    (16 ounce) packages frozen home style egg noodles (I use Reames brand)
  • salt and pepper, to taste


  • In a large stockpot, place the whole chicken, the water, broth and bouillon cubes, and slowly bring to a light boil; boil, uncovered, for about 45 minutes - 1 hour, until chicken is done through but not yet falling off the bone.
  • Remove chicken and set aside to cool a bit.
  • Cool the broth and skim the fat off, I use a fat seperator for this, returning the de-fatted broth to the washed stockpot.
  • When chicken is cool enough to handle, but still warm, pull off the skin and seperate the meat from the bones, leaving chunks in good bite-sized pieces. Set aside or refrigerate. At this point everything can be refrigerated and kept for 2 days.
  • Bring stock to boil and add the thawed noodles, a handful at a time, and boil for about 45 minutes, stirring often to prevent them from sticking together. In this time the liquid will become thicker, like a gravy. If you feel you would like more liquid, add canned chicken broth to your taste.
  • It's ready to eat now, but I always keep it on the stove with the heat turned off for a couple hours to blend. Reheat gently and serve.