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Grandma Myrtle's Chicken and Noodles

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“Everyone in my mom's family makes this for gatherings--definitely a family favorite. It's quite good when served on a heap of fresh mashed potatoes and is often even better the day after it was made.”
READY IN:
1hr 40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook 1 chicken in pot with water nearly covering chicken, 1 stalk of celery, and salt and pepper (to taste). Simmer slowly until chicken is tender.
  2. Remove meat from bones and cut into bite sized pieces.
  3. Add water to strained broth until desired amount is reached. If wanted, add 1 teaspoons instant chicken boullion or oleo.
  4. To make the noodles, combine 2 beaten eggs, 1 teaspoon salt, 1/4 cup milk, and then add 2 cups flour. (May also add extra egg yolk for color.) Roll thin; let stand for 20 minutes. Roll up loosely and slice. Spread out and let dry.
  5. Add chicken pieces to broth.
  6. Drop noodles into boiling broth and cook uncovered for about 10 minutes.
  7. If desired, cook chopped onions and carrots in butter or margarine and add them to the mix.

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