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.
My Mom's Homemade Chicken and Egg Noodles
- 1 Whole Chicken
- Dash of salt
- 2 Bay Leaves
- 1 48 oz box Swanson's Low Sodium Chicken Broth
- For the noodles
- 1 Tsp Salt
- Place the chicken in a large stock pot (I use my7 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 noodle 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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