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My Mom’s Homemade Chicken and Egg Noodles


I’m sharing a very special recipe with you today. I told you about my mom’s recipe for Spaghetti and Meatballs a few weeks ago. Her homemade Chicken and Noodle recipe is the other meal that feels like home. It’s one of those that I don’t remember loving as much growing up, but when I’m having one of those days that I want my “mommy” it is the food that I want for comfort… You know, ladies, what kind of day I’m talking about? When you want to crawl in bed under your favorite blanket, give up your motherhood responsibilities for the day and have your mom take care of you? This meal is the be all and end all of comfort food.

This is not a soup recipe. It is a thick, hearty meal served best over homemade mashed potatoes. Budget friendly and incredibly easy, once you try this delicious meal, you’ll certainly have requests for it to be in your mealtime rotation time and time again.

Recipe: My Mom’s Chicken and Noodles as shared by my mom, Pat Wogan

  • 1 Whole Chicken
  • Dash of salt
  • 2 Bay Leaves
  • 1 48oz box Swanson’s Low Sodium Chicken Broth


Place the chicken in a large stock pot (I use my 7 1/4 Le Creuset Dutch Oven). Add water until it is covering the entire chicken. Add a dash of salt, bay leaves and chicken broth. Boil over medium high heat until the chicken (when tested in the thigh) reaches a temperature of 180 degrees. Remove the bay leaves and the chicken from the broth. Allow the chicken to cool then debone adn remove the skin from the chicken and tear the meat into bite size pieces. (I used boneless, skinless chicken thighs when I made this recently, and they worked well. The broth wasn’t as good as when I’ve used a whole chicken, but for those of you who don’t like to deal with whole chickens (hand raised) chicken thighs were a fine substitute.

For the noodles

  • Eggs
  • 1 Tsp Salt
  • Flour


This is where you can customize the recipe for how large or small of a group you are serving. For every 1/2 cup of flour you will need 1 egg. So, to serve my family of 6, I use 4 eggs and 2 cups of flour.

In a medium sized bowl, whisk your eggs. Add the salt and whisk again. Next, add the flour. Stir the mixture with a fork until flour is completely incorporated and the dough is stiff.

Flour a large bread board / cutting board heavily. Dump your dough mixture out onto the floured board. Knead additional flour into the dough. Unlike pie crust (you don’t want to work pie crust too much) you want to continue to add flour to the dough until it is thick and smooth in texture. Just work with it and use your instincts.

Roll out the dough (again… make sure your board is well floured so your noodles won’t stick) until very thin. Once your dough is rolled out, using a pizza cutter, slice your dough into thin vertical strips. Make a couple of slices horizontally until your noodles are a desired size (in the picture above, I had very long noodles… I probably should have cut them in thirds instead of just halved. I also could have rolled them out to be even thinner).

Return your pot of broth and water to a boil. Once boiling, add your noodles to the pot, one at a time, stirring so they don’t stick together. Once all of your noodles are in the pot, reduce the heat, add your chicken pieces back to the pot and simmer for 30 minutes. Serve over mashed potatoes with the noodles, chicken and broth. Enjoy!




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Comments

  1. That’s pretty much how we make it too! No store bought broth, and lots of carrots, celery and onions. We serve ours over mashed potatoes too, and when I talk about it, everyone always freaks at the horror of so many carbs.

  2. Noodlefan says:

    I made this recipe and it was unbelievable. Couldn’t believe how good it was! Very easy to make and full of homemade chicken noodle goodness. I recommend skipping the mashed potatoes and serving with homemade dinner rolls. The noodles themselves are good enough for anyone..no need to water them down with potatoes.

  3. Kristen,
    So glad u posted this. I used to have it as a kid and loved it.
    I was curious as to 1 Tsp per 1/2 cup of flour or 1 Tsp for 4 eggs and 2 cups flour?

    Sean

  4. Called my grandma to get her noodle recipe. Well my luck she’s not home. Sooooo happy to have found this. My grandmother of course does it by eye, which over the phone would be quite difficult for me. This is perfect, def a comfort food for me. Perfect weather too!

  5. This is one of my all-time favorite dishes! My grandmother used to make this for me when I would visit, thanks for sharing it. Mallory, I had the same problem trying to get the recipe from her over the years. She had done it so often she could ‘see’ and ‘feel’ when the dough was good or not; getting a hard-fast recipe was always a challenge.

  6. I remember my mom making these homemade noodles for chicken, beef, and just about any other meat! With gravy over mashed potatoes was the best!

  7. This is a recipe our family makes. we call it potpie because when my great grandfather made it for his family they called it Pa’s pie. It is so good.

  8. I don’t think I knew ou back in 2010, so I’m commenting now. :-) I want those noodles in my life. I need them! They’re so long and thick… ok, now this is getting naughty. I’ll go now.

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