Chicken and Noodles
"My aunt made these the entire time I was growing up. She was my hero when it came to cooking. I have literally spent my entire life trying to match them. I finally figured it out the other day so I'm posting it here so I don't forget how I did it. I hope you all enjoy them as much as our family has over the years."
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
-
For the stock
- 5 -6 chicken thighs
- water
- 2 -3 chicken bouillon cubes
-
For the noodles
- 10 large eggs
- flour, enough to form a dough (see note about dough)
-
Other
- 2 -3 chicken bouillon cubes
- 1 -3 teaspoon cornstarch, heaping
- water
directions
- For the stock:.
- In a large stockpot, place chicken thighs in water. Leave about a 2-3 inch space from top of the pan.
- Add bouillon cubes.
- Bring to a boil, cover and reduce heat to medium.
- Allow chicken to cook throughly.
- When it's done, remove chicken from stock and pull the meat off the bone discarding skin and bones.
- Strain broth.
- You can refrigerate the broth if you need to.
- For the noodles:.
- In a large bowl combine eggs and flour.
- When dough is ready, roll out on a floured surface to desired thickness. Remember that these will expand when you cook them so you want them to be pretty thin when rolling.
- When rolled, use a pizza cutter to cut out 1/4 to 1/2 inch strips the length of the dough.
- Once you have them cut length wise, cut them width wise to make normal noodle length.
- *NOTE: You don't want this dough to be wet. You want to add enough flour that it's pliable and easy to roll out. I can't give you an exact amount because it changes each time I make the noodles.
- *Note 2: Make sure that the noodles stay covered pretty well in flour when cutting or they will stick together.
- Putting it all together:.
- Bring broth back to a boil.
- Add noodles, reduce heat to medium and cook until al dente.
- Add 1 heaping tsp cornstarch to a bit of water and mix until cornstarch is dissolved. Add this mixture to your noodles and stir well.
- Add the extra bouillon cubes and stir well.
- Let cook 15 minutes, stirring occasionally.
- If desired thickness is not reached yet, repeat the cornstarch until you reach it.
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RECIPE SUBMITTED BY
I am a 26 year old sahm and wife. I have only been cooking for about 3 years now. I love to cook and bake. I taught myself all I know and am now passing on my skills to my daughter. I have fibromyalgia and bipolar disorder. I work from home managing websites for people who don't have time to do it themselves.
