☑ How To Make MOM'S EASY CHICKEN & HOMEMADE NOODLES

How to Make MOM'S EASY CHICKEN & HOMEMADE NOODLES Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

MOM'S EASY CHICKEN & HOMEMADE NOODLES


INGREDIENTS

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)


DIRECTIONS

In large stock pot, combine chicken, salt & water. Bring to a boil, reduce heat, cover & simmer til chicken is fully cooked. While 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. When 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. Starting 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. When 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. Add the chicken broth to the stock pot & bring broth & water to a boil. Add noodles & whatever flour is with them to the boiling pot. Add the shredded chicken & stir gently. Reduce heat to low to medium-low and simmer, uncovered, for about 10 minutes. Add 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. Simmer 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.




by: Tinkerbell

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