Happy 2014! I hope everyone had a wonderful Christmas and New Year. We are still recovering here from all of our traveling. By January 1, we had celebrated Christmas four times and had a room full of toys for Miss Pebbles that still hadn't been put away. I'm still not completely done unpacking, but it's nice to be able to sit at the computer a minute and chat about one of my favorite recipes.
I was reminded of this recipe today when the cold wind whipped through my sweater - chicken and noodles is the thing to eat when it's cold outside! It's economical, delicious, and the smell of it cooking will fill your whole house with warm fuzzies!
This is a recipe that I grew up with. My Popie was famous for it - he would have all of the family over for chicken and noodles and oatmeal bread. My mom carried on the tradition, and now I love to make it for my family. :)
You begin with a whole chicken. Remove the gizzards and other fun stuff on the inside and place it in a large stockpot. Cover it with water and sprinkle with poultry seasoning and thyme. Bring it to a boil, and then turn it down a bit and let it simmer until the chicken is cooked through and pulling away from the bone. I generally let mine simmer for about 30-60 minutes on one side and then flip it over and let it continue simmering for another 30-60 minutes. (My uncle says that's way too long to cook the chicken, but I disagree...maybe someday we'll have a cook-off!)
After the chicken is done, remove it to a separate dish and set it aside to cool. When it's cool enough to touch, remove the meat from the bones. Meanwhile, strain the broth and keep it in the stockpot.
(P.S. So sorry there's no picture of the above process - my hands kind of had chicken juice all over them.)
The noodles are the star of this dish! To make them, mix together an egg (large or jumbo size), 1/2 teaspoon salt, some thyme to taste, and up to 1 cup of flour. I generally don't use a full cup of flour - you just want enough to make a stiff dough. Knead it all together with your hands until the dough is really stiff and elastic (meaning it doesn't want to stay stretched when you try to stretch it out).
Roll the dough very, very thin...
Then roll it up into a jelly-roll style log and cut thin noodles. Be sure to separate them right after cutting so that they don't stick together.
I love these noodles so much that I generally make 2 batches. :)
Bring the remaining broth to a boil and drop the noodles in. Pour in the chicken on top of them, and boil everything for about 10 minutes. At that point, the noodles will be cooked and tender, and the result will be fabulous!
If you want to do it right, serve the chicken and noodles in shallow bowls or plates. In fact, if you want to really do it right, serve it with a fork! This is hearty food - you'll love every bite.
Chicken and Noodles
- Whole fryer chicken (3-4 lbs.)
- 1 egg (large or jumbo)
- 1/2 t. salt
- 1 cup flour
- Pepper and thyme to taste
Cook a whole chicken in water; sprinkle with thyme, salt, and pepper. When cooked, remove chicken meat from bones and save broth.
Combine thyme, 1/2 t. salt, 1 jumbo egg, and up to 1 cup flour; dough should be stiff. Roll flat, roll up, and then cut into thin noodles. Boil noodles in about 1 quart of broth for 10 minutes. Add chicken and cook through.