Homemade Chicken And Bumpy Noodles Recipes

MOM'S EASY CHICKEN & HOMEMADE NOODLES

Steps:

• 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.

HOMEMADE CHICKEN AND "BUMPY" NOODLES

Steps:

• 1. In a large pot place chicken, vegetables, spices and water to cover 4 inches over meat.
• 2. bring to a boil, then lower heat and simmer, covered until meat is tender.
• 3. pull chicken pieces out of pot and drain in colander over a bowl to catch juices. let cool
• 4. remove skins and tear meat off bone. put meat back in pot. proceed to making the noodles.
• 5. In a large bowl, combine flour, granules and baking powder.
• 6. add eggs one at a time, blending in well.
• 7. stir in milk
• 8. at this step you may need to add more flour. The dough should not be too stiff
• 9. turn chicken pot on and bring it to a boil. You will be adding noodles to the hot liquid as it cooks.
• 10. On a floured board, dust liberally with additional flour and rolling pin.
• 11. place about 2/3 cup of dough at a time on the flour and knead some in to make it easy to roll out.
• 12. roll out thin and using a pizza cutter make strips your desired widths. Using a large sharp knife, lift a few noodles at a time into boiling pot. stir frequently and repeat this step until all noodles are in pot.
• 13. cook 20 minutes, slowly, stirring frequently. season to taste.
• 14. serve by themselves or with mashed potatoes.

INCREDIBLY EASY CHICKEN AND NOODLES

Steps:

• In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.