HOMEMADE CHICKEN AND NOODLES

Homemade Chicken and Noodles image

Provided by Lauri Myers

Categories Chicken

Time 1h45m

Number Of Ingredients 18

EGG NOODLES
2 1/2 c all purpose flour
1 pinch salt
2 eggs, beaten
1/2 c milk
1 Tbsp butter
CHICKEN AND STOCK
1 whole fryer chicken
2 whole carrots, cut up
2 celery stalks, cut up
1/2 onions, yellow, medium (diced optional)
1 tsp salt
1/2 tsp turmeric, ground
1/4 tsp white pepper (more to taste)
1/4 tsp thyme, dried
2 tsp parsley flakes
16 oz egg noodles
3 Tbsp all purpose flour

Steps:

1. Egg noodles In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
3. Allow to air dry before cooking.
4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
5. Chicken stock Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes. Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.
6. Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.
7. Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.
8. Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes. Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.