Chicken and Noodles
A few years ago my mother-in-law gave me her recipe for homemade noodles, they are so easy to make and quite delicious. I make them a little thicker then what the recipe calls for and even put a little twist in them, makes for a "meatier" (ha, I don't think that's even a word, but you get it) noodle.
Mom Emerson's Homemade Noodles
1 egg, beaten
2 T. milk
1/2 tsp. salt
1 cup flour
In mixing bowl combine egg, milk and salt
Stir in enough of the flour to make a stiff dough.
Cover and let rest for 10 minutes.
On floured surface roll dough to a 16 x 12 inch rectangle, let stand for 20 minutes.
Loosely roll up dough and cut into 1/4 inch slices, then unroll and cut into desired lengths ( I do not do this step, I find it much easier to use a pizza cutter and cut them to what I want)
Spread them out on a cooling rack and allow them to dry for 2 hours. ( I just leave them on the counter, and turn them half way through)
Store in airtight container till ready to use. (I've always use mine the day I make them)
Cook noodles as directed in recipes or drop into large amount of boiling salted water or soup and cook uncovered for 10-15 minutes.
To make the Chicken and Noodles pictured above:
1/2 large onion, chopped
2 carrots, diced
2 celery, diced
1 T. olive oil
8 - 12 cups of chicken stock ( I used 1 tsp. Organic Better Than Bullion Chicken Base in 10 cups of water)
dried bay leaf
2 large chicken breast or 4 small (I used boneless, skinless)
salt and pepper to taste
cornstarch (I use Let's Do Organic Organic Cornstarch)
To hot stock pot add olive oil, celery, carrots and onion, saute, just enough to draw out flavor.
To taste add garlic powder, thyme and rosemary.
Pour in broth or add Better Than Bullion Chicken Base and 10 cups of water.
Then add raw chicken, and bay leaf.
Cook over medium high until chicken is tender.
Once chicken is finished you may need to add a little more water or broth depending on what you want.
Either break up chicken with a spoon or remove and cut in chunks and return to pot.
Add noodles and boil until cooked through. (see noodle recipe)
Salt and pepper to taste.
You may wish to thicken the broth at this point by adding a cornstarch slurry (equal parts liquid and cornstarch mixed together prior to adding)
Be sure to remove bay leaf prior to serving.
Makes about 6 servings.
Great served with a crusty bread and a glass of milk. :o)
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