CHICKEN AND NOODLES

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Chicken and Noodles image

My aunt made these the entire time I was growing up. She was my hero when it came to cooking. I have literally spent my entire life trying to match them. I finally figured it out the other day so I'm posting it here so I don't forget how I did it. I hope you all enjoy them as much as our family has over the years.

Provided by KayKayPuff

Categories     Very Low Carbs

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 8

5 -6 chicken thighs
water
2 -3 chicken bouillon cubes
10 large eggs
flour, enough to form a dough (see note about dough)
2 -3 chicken bouillon cubes
1 -3 teaspoon cornstarch, heaping
water

Steps:

  • For the stock:.
  • In a large stockpot, place chicken thighs in water. Leave about a 2-3 inch space from top of the pan.
  • Add bouillon cubes.
  • Bring to a boil, cover and reduce heat to medium.
  • Allow chicken to cook throughly.
  • When it's done, remove chicken from stock and pull the meat off the bone discarding skin and bones.
  • Strain broth.
  • You can refrigerate the broth if you need to.
  • For the noodles:.
  • In a large bowl combine eggs and flour.
  • When dough is ready, roll out on a floured surface to desired thickness. Remember that these will expand when you cook them so you want them to be pretty thin when rolling.
  • When rolled, use a pizza cutter to cut out 1/4 to 1/2 inch strips the length of the dough.
  • Once you have them cut length wise, cut them width wise to make normal noodle length.
  • *NOTE: You don't want this dough to be wet. You want to add enough flour that it's pliable and easy to roll out. I can't give you an exact amount because it changes each time I make the noodles.
  • *Note 2: Make sure that the noodles stay covered pretty well in flour when cutting or they will stick together.
  • Putting it all together:.
  • Bring broth back to a boil.
  • Add noodles, reduce heat to medium and cook until al dente.
  • Add 1 heaping tsp cornstarch to a bit of water and mix until cornstarch is dissolved. Add this mixture to your noodles and stir well.
  • Add the extra bouillon cubes and stir well.
  • Let cook 15 minutes, stirring occasionally.
  • If desired thickness is not reached yet, repeat the cornstarch until you reach it.

Nutrition Facts : Calories 148.3, Fat 10.3, SaturatedFat 3, Cholesterol 209.3, Sodium 335.9, Carbohydrate 0.8, Sugar 0.6, Protein 12.2

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