Grandmas Chicken And Noodles Recipes

GRANDMA'S NOODLES II

Steps:

• Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls.
• Roll out dough, and let stand for 20 minutes.
• Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours.
• Drop into hot soup--cook for about 10 minutes.

GRANDMA'S CHICKEN CASSEROLE

Steps:

• Heat oven to 350°F.
• Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
• In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

HOME-STYLE CHICKEN & NOODLES

Steps:

• Pour the water and chicken broth in a large dutch oven or saucepan. Bring to a boil over a high heat.
• Stir in the noodles, reduce heat to low, cover and simmer 15 minutes. Stir frequently.
• Stir in the chicken, soup, salt, and pepper. Bring to a boil, lower heat, cover and simmer for 30 minutes. Continue to stir frequently.
• Turn heat off and allow the noodles to set for a few hours. If more than 2 hours, refrigerate.
• Prior to serving, heat pan, slowly, over a low heat and stir frequently. Add more salt and pepper if needed to taste. If noodles are too thick, add small amounts of chicken broth to obtain desired thickness.

GRANDMA'S CHICKEN AND NOODLES

Steps:

• 1. Start Soup by adding leg quarters, 10 bullion cubes and salt and pepper to taste. (add the additional seasonings and cubes if you are making the one pot meal.) Boil keeping your broth level with 3/4th of your soup pot. When you can poke the chicken with a fork and the meat falls off strain broth. Return broth to pan and clean the meat only from the chicken quarters. Return meat to pot. This is the point where you can add your additional veggies if you wanted the one pot meal option.
• 2. While soup is cooking chicken to perfection... Batter eggs in a large bowl until completely mixed whites and yolks. Stir in salt and pepper. Mix flour in until dough is only slightly tacky but can be handled without sticking to you. This makes for a solid noodle. You can roll this dough out flat on top of flour with a floured rolling pin and cut to slightly larger noodles with a pizza cutter or you can cut it into shape or dip out small teaspoon sized dough lumps and drop them into the soup once your chicken has been returned to the pot.
• 3. add the noodles or dumplings in slowly while stirring the soup making sure they do not stick while cooking. after all the dough has been added cook for an additional ten to fifteen minutes to your preference. Serve over mashed potatoes with fried chicken or have the one pot version and enjoy!!

GRANDMA'S EASY CHICKEN AND NOODLES

Steps:

• 1. Cook chicken meat in water with vegetables, bouillon, and seasonings. When meat is done remove it from pot. Allow to cool and cut in bite sized pieces.
• 2. Return meat to pot and add noodles. Bring heat back up to a simmer, cover, and cook until noodles are done. Your dish should not be soupy but thick. If need be thicken the juices with a bit of Wondra flour stirred in. Adjust seasonings.
• 3. This dish is usually served over mashed potatoes in Northern Indiana.

GRANDMA'S CHICKEN SOUP WITH HOMEMADE NOODLES

Steps:

• Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer.
• Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together.
• Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.
• Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.

OLD FASHIONED HOMESTYLE CHICKEN AND NOODLES

Steps:

• For the stock, place chicken in a large stockpot and add water to cover. Bring to a boil, skim off foam, and add celery, onion, carrots and salt. Reduce heat and simmer for about 1 hour.
• Remove the chicken and set aside to cool. Once cooled enough to handle, remove the meat tearing into bite sized pieces and discard the bones and skin. Strain but reserve the broth, discarding the vegetables. Return the stock to the pot.
• For the stew, add the chopped onion, carrots and celery to the stock. Bring to a boil. Reduce heat and add the chicken base, pepper, poultry seasoning and thyme. Simmer for 15 minutes.
• Add the mushrooms and noodles. Combine the evaporated milk and cornstarch to make a slurry; stir in. Bring up to a boil, reduce heat and simmer for another 15 minutes.
• Add the shredded chicken to the pot, simmer for another 5 to 10 minutes or until chicken is warmed through, noodles are tender and sauce is thickened.
• Taste and adjust salt as needed.
• May be left on a low simmer to reach desired thickness if stirred occasionally, which is what I usually do.

GRANDMA'S CHICKEN NOODLE SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Add egg noodles and oil, and boil for 8 minutes, or until tender. Drain, and rinse under cool running water.
• In a large saucepan or Dutch oven, combine broth, salt, and poultry seasoning. Bring to a boil. Stir in celery and onion. Reduce heat, cover, and simmer 15 minutes.
• In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Stir in noodles and chicken, and heat through.

GRANDMA'S HOMEMADE CHICKEN NOODLES

Steps:

• The chicken can be whole pieces or bite sized whatever you prefer. I like to cut chicken breast into bite sized pieces.
• In a large soup pot boil chicken in water or chicken broth. Add garlic, salt and pepper to taste.
• While chicken is boiling combine flour, salt and eggs into a large mixing bowl. Start with a 1/4 cup of milk and add more milk or flour to get a pie crust type consistency.
• Roll out dough on a floured surface as thin as you like remembering that the noodles will probably double in thickness when cooking (Thinner the better in my mind). Cut the noodles with a pizza or noodle cutter. I typically cut them into 1/2 inch by 5 inch pieces.
• If the chicken is finished cooking then add the noodles into the boiling broth and cook until done. (If they are not finished you will see a white center, the noodles turn yellow when cooked) Takes about 5 minutes to cook at the thickness that I roll the noodles.
• Add the worcestershire sauce and butter.
• Serve in a bowl or plate depending on if you want lots of broth or not and I recommend sprinkling parmesean cheese over the top when finished.

GRANDMA'S CHICKEN AND SLIDERS

Steps:

• Follow our Recipe for Savory Herb Roasted Whole Chicken. https://www.hwcmagazine.com/recipe/savory-herbed-roasted-whole-chicken/
• Remove your Savory Herb Roasted Whole Chicken from the pan and tent with Aluminum foil to keep warm. (Reserve all those delectable juices in the pan from the roasted chicken for the chicken broth gravy for the sliders)
• In a large pot place olive oil, chopped celery, onions, carrots, garlic, salt and pepper and cook until slightly translucent and soft. (If you wanted to you could have slow cooked your vegetables with the roasted chicken in the oven and this is nice as well)
• Add reserved juice from your Savory Herb Whole Roasted Chicken, additional chicken broth, bay leaves, paprika and salt and pepper to taste and bring to a boil. Then reduce and simmer for 1/2 hour.
• Strain and remove all vegetables and bay leaves from broth and bring broth back up to a boil
• Add sliders to broth (recipe below)
• While your chicken soup broth is cooking, make your sliders.
• Beat one egg in a large bowl. Add 4 cups all-purpose flour to bowl and gently stir in the egg.
• Next, add approximately 1- 1.5 cups or more of cooled chicken broth to flour while stirring. Add enough broth so that the flour mixture just starts to form a nice dough ball. You dough should just pull together. If your dough is too wet, add a little more flour. On the other hand, if your dough is too dry, add a little cooled chicken soup broth.
• Liberally flour a clean surface and lightly knead dough just a couple of times to form into a ball. Do NOT over knead your dough as this can make your noodles tough.
• Flatten bread lightly with hands and add more flour on top of dough and on to your rolling pin. Roll to about 1.8th of inch flat or as flat as you can get it as they puff up quite a bit when cooked.
• Cut dough into long slices and then cut each slice into about 1.5 inches long.
• Coat the fresh homemade noodles with lots of flour and do not shake off excess. (First this prevents the noodles from sticking together. In addition, it helps thicken the broth to a nice and thick consistency like a gravy for your sliders. Yum!)
• Grandma used to make a few little small dough balls. She said you were the lucky one if you got one in your bowl. (Totally optional, but fun for the kids)
• Drop the homemade sliders (noodles) into the boiling chicken broth a handful at a time. Be sure to leave on the extra flour to help thicken the chicken broth.
• The broth will start to thicken, and the noodles will float up to the top when they are cooked (about 15-20 minutes). It really depends on how thick your noodles are. Sliders do take longer to cook compared to regular noodles.
• Boil slider noodles until they are soft and pillowy. They should have a slight tooth bite but be light and pillowy. The time needed to get to this stage depends on how large and thick you cut your noodles. Our noodles took between 15 minutes to get to this stage. The sliders will float up to the top of the pot when they are getting close to be done.
• We found that you need this extra time up to almost 25-30 minutes to let all the flavors mingle, the broth to thicken and to get rid of the flour taste. Unlike a traditional noodle, sliders are heartier and stay aldente as long as you have enough broth in the pot.
• Now, your broth should be thick almost like a soup gravy and your sliders are pillowy soft but still have a little tooth bite feel. Salt and pepper and season to taste. If your broth is too thin, mix a little flour and water slurry and add to the chicken broth and bring up to a boil.
• Allow to continue to boil for several minutes to remove the flour taste and for the flavors to mingle. On the other hand, if your soup broth is too thick and your noodles do not have enough liquid to boil, you will need to add more chicken broth to your pot. Then, re-season as needed.
• Serve sliders alongside of sliced Savory Herb Roasted Whole Chicken and mashed potatoes for the full comfort food experience.
• We hope you enjoy Grandma's Chicken and Sliders the worlds perfect comfort food! (Tonight, a rare event. We actually have leftovers and looking forward to eating it tomorrow as it is even better the next day)

GRANDMA'S CHICKEN AND NOODLES

Steps:

• Use German/Amish-style egg noodles for best results.
• Boil chicken until the meat falls off the bone.
• Debone and cut it up into tiny pieces.
• Put mean back into water, boiling, and add the egg noodles.
• Add salt and pepper to taste.
• Boil until noodles grown in size and are soft, and all water is absorbed or boiled off.