Something about cold weather, grey skies, flu spreading like a wildfire, and a Sunday at home make me crave my grandma’s chicken and noodles. If you know my grandma, you know her noodles are famous. Woman’s got a way with carbs, I tell ya.
Now for these homemade chicken and noodles – I’m doing the whole shebang, full monty, whole ball of wax, everything from scratch, chicken and noodles. However, feel free to stop after the broth step and add store bought egg noodles or noodles found in your freezer section.
Step 1. Homemade Chicken Broth.
If you’ve never made broth, a couple of things you should know – 1. It’s the easiest thing you’ll ever do. 2. It makes your house smell oh-so-good.
Here’s what you need:
- 3-3½ lb. chicken
- 2 quarts water
- 1 quart chicken broth (I like to use Better Than Bouillon Chicken Base)
- 2 carrots
- 2 celery stalks
- 1 onion
- 1 tsp. parsley
- salt & pepper
- 2 bay leaves
First, chop your veggies.
When all is said and done, you’ll want 3 quarts of liquid. If your pot will not allow you to use all 3 quarts in this step, use the 2 quarts water to cover your chicken and then add the remaining liquid (chicken broth) when you pull your bird out. But if you can fit it all in – even better!
Bring to a boil, then reduce heat and cover. Simmer for about 1½ hours.
If using store bought noodles, skip to Step 3.
Step 2. Make Nellita’s Homemade Noodles.
With about 30 minutes left in your broth cooking time, prepare your noodles.
Here’s what you need:
- 5 egg yolks
- 5 half egg shells full of Carnation Evaporated Milk (I’ll explain)
- 1 tsp. baking powder
- 1 tsp. salt
- 2½-3 cups flour
First, add 5 egg yolks to a bowl/stand mixer. Save your whites and make an omelet tomorrow morning!
This is a Grandma recipe, so we are going to measure like Grandma. Grandma’s don’t use measuring cups, tablespoons, or teaspoons; they use pinches, dashes, and egg shells. Stay with me here…
In the largest half shell you have, measure out 5 half shells worth of Carnation milk. You better not mess up your shells, or you’ll be outta luck!
In another bowl, combine baking powder, salt, and 2½ cups of flour.
Add the flour mixture to your egg mixture. If using a stand mixer – use your pig tail attachment until a ball forms. If using a hand mixer – mix until it gets tough, and then finish combining with your hands.
Roll out your dough until it’s about 1/8″ thick. This is a serious forearm workout y’all!
Step 3. Assemble your homemade soup.
Remove your cooked chicken from the broth. Pour the broth through a strainer to remove all the mushy veggies and chicken fat. Add the broth back into your dutch oven, and add in remaining liquid if necessary.
- (4) carrots
- (2) celery stalks
- 1 Tbsp. turmeric
- 2 Tbsp. flour (mixed with a little warm water)
- salt & pepper to taste
Chop the carrots and celery.
While the veggies are boiling, shred your chicken.
After 10 minutes, add flour/water mixture to thicken your broth slightly. Then add in shredded chicken.
Now… for the grand finale… add your homemade noodles and let cook for 30-45 minutes until tender, OR add in your store bought noodles and cook for recommended time on the package.
Here’s a handy dandy printable version of this recipe: Homemade Chicken and Noodles.