Homemade Chicken and Noodles

Homemade Chicken and Noodles

5 stars from 1 rating of Creamy Chicken Pilau

Home Style Chicken and Noodles

Homemade noodles are easy to make and can be cut in any length you desire. What is really nice about making your noodles is that you can add your own favorite seasonings to the dough. Even better is the ease of not having to dry them before cooking the noodles. Simply make your dough, roll it out, cut it into strips of desired length and cook when your broth is ready. This is a hearty rich dish that your entire family can appreciate. It's sure to be a family favorite!

Homemade Chicken and Noodles

Source

Cook Time

Prep time: 1 hour 30 min
Cook time: 40 min
Ready in: 2 hours 10 min
Yields: 12 servings

Ingredients

  • 8 Chicken legs, with skin
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 1 Tsp Garlic Powder
  • 6 Cups All Purpose Flour
  • 6 Eggs, Beaten
  • 1/4 Tsp Pepper
  • 1/4 Tsp Salt
  • 1/4 Tsp Garlic Powder

Easy Soup Base

  1. In a large stock pot boil the chicken legs with enough water to more than cover the chicken. Add the 1 Tsp of salt, 1 Tsp of pepper, 1 Tsp of garlic powder and 1 Tsp of dried parsley. Bring contents to a boil and continue boiling for one hour or until chicken falls off the bone. The fatty skin of the chicken makes a very tasty chicken broth and is full of natural flavor!
  2. In a large bowl combine 6 cups of flour with 1/2 Tsp salt, 1/2 Tsp pepper and 1/2 Tsp garlic powder. Crack 6 eggs into a large bowl or pitcher and pour in 1 cup of milk. Beat the egg mixture with a wire whisk and slowly pour into the center of the flour mixture. Mix the flour and egg mixture together with a fork. Add flour to your hands and knead the dough into a ball. Add a little flour if the dough is to sticky. Roll out onto floured surface and with a rolling pin and cut into strips with a pizza cutter. Use flour to keep the noodles from sticking to each other or to the rolling pin.
  3. Using a colander drain the chicken broth into a large bowl. Take the chicken off the bones and either use the chicken meat in the broth or reserve for another dish. Add the broth back to the stock pot and add the freshly made noodles. Stir as you add them to prevent them from sticking to each other. Cover the pan with a lid immediately and simmer for 15-20 minutes stirring occasionally to prevent sticking. Cook an additional 10 minutes uncovered or until noodles are tender.
  4. This dish can be used as a soup, served over mashed potatoes or over golden brown biscuits.

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Comments 1 comment

Kristen Howe profile image

Kristen Howe 11 months ago from Northeast Ohio

Denise, this looks delicious and easy enough to make a home. thanks for the recipe!

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