More Great Recipes: Main Dish

Chicken and Noodles


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 lb boneless skinless chicken breast
4 cups water
2 teaspoon salt
2 (14 1/2 ounce) cans chicken broth
1 (10 3/4 ounce) can cream of chicken soup (or vary flavor by using cream of celery, onion, or mushroom soup in place of the chicken)
10 3/4 ounces water (optional)
2 1/2-4 cups flour
3 eggs
4-5 tablespoons milk
salt & pepper


While chicken cooks, combine eggs & salt in mixing bowl (I use a stand mixer with dough hook attachment, but it can be mixed by hand with a fork) & beat eggs slightly. Gradually add flour & milk to eggs & continue mixing until the flour is incorporated & dough is no longer sticky to the touch. Slightly more or less flour may be necessary, depending on the size of your eggs.


When dough is ready, form into a ball & turn out onto a well floured surface. Knead by hand a few times, adding more flour if it gets sticky again. Pat into a round & then roll out into a large rectangle about 12×15 or so & 1/4 inch thick. Be sure to flip dough often, keeping it well floured so it doesn’t stick.


Starting at a short end, use a pizza cutter to cut the dough into 1/4 inch wide (or smaller)strips. (To do the cutting with a sharp knife: flour the top of your rectangle, roll up jelly roll style & slice into 1/8 inch spirals.) When all strips are cut, unroll if needed & toss them with enough flour to keep them from sticking together. Spread noodles out in a single layer on your rolling surface & leave to dry a bit while you are finishing the chicken.


When chicken is cooked, remove to a cutting board & use two forks to shred it into bite-sized lengths.


Add the chicken broth to the stock pot & bring broth & water to a boil.


Add noodles & whatever flour is with them to the boiling pot.


Add the shredded chicken & stir gently. Reduce heat to a simmer.


Let mixture simmer, uncovered, for about 10 minutes.


Add the cream of chicken soup & stir well.


If this makes the mixture too thick, add some extra water (I’ll usually use 10-3/4 oz, or one cream soup can full of water).


Simmer all for another 15-20 minutes, stirring occasionally, or until noodles are tender. Timing really depends on how thick your noodles are cut. We like them a little on the thick side.


Delicious served over mashed potatoes.


Serves 6


Pairs Well With


Notes

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