Make and share this Chicken & Southern-Style Noodles recipe from Food.com.
Provided by tabasco0697
Categories One Dish Meal
Time 3h
Yield 10 bowls, 10 serving(s)
Number Of Ingredients 21
Steps:
- Dice celery, carrots and onion and place in large stock pot.
- Add chicken breast, 6 cups chicken broth and 5 cups water, basil, salt and pepper to taste and 2 TBS butter.
- Bring to a boil then turn to medium to medium high heat and boil for 1 1/2 hour.
- While chicken is boiling make noodles.
- In large mixing bowl add 2 cups flour, parsley, eggs, 2 pinches of salt and 1/2 tsp ground pepper, shortening and stir.
- Once dough starts to form flour both hands and knead. Keep adding additional flour a little at a time until the dough quits sticking to your hands.
- Turn dough onto floured surface and with a floured rolling pin roll to 1/8 inch thickness.
- Using a pizza cutter cut noddles into thin 1 - 1 1/2 inch strips
- Lightly dust with flour.
- Sprinkle with onion powder.
- Cover with paper towels and let dry.
- Take chicken out of pot and let cool then de-bone and shred using two forks to shred
- Add chicken back to pot and bring back to a boil.
- Add the additional chicken broth and water and bring back up to a boil.
- Add noodles one at a time quickly to pot.
- In a small dish mix the cornstarch and cold water and make into a slurry then add to stock pot.
- Stir noodles every couple minutes to keep noodles from sticking to each other and cook for 20-30 minutes.
- Take one noodle out and taste to see if it's done which you can tell by it's firmness and less floury taste.
Nutrition Facts : Calories 435, Fat 14.2, SaturatedFat 4.7, Cholesterol 99.1, Sodium 951.9, Carbohydrate 53.6, Fiber 2.7, Sugar 2.7, Protein 20.8
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