Wednesday, November 17, 2010

Chicken and Noodles over Mash Potatos

This is an awesome recipe that my mom made for us growing up and it is my great grandma's recipe.


2 eggs
1/2 tsp salt
2 T. oil
1 T cream or canned milk
1-2 C flour

Mix all ingredients together and add enough flour to make a stiff dough. Put on well floured surface and roll out thin. Flour both bottom and top and fold up and cut into long noodles. Unfold noodles and let them dry for several hours on a cooling rack.


1 whole chicken with the insides removed
1 onion
4-6 cups of water
2-4 Chicken bouillon cubes
Thickening agent (can use either sure jell or cornstarch)

Place chicken and onion in a large pot and cover 2/3 with water. Allow chicken to simmer in water covered until the meat begins to fall off the bone (this took about an 1 1/2 hours when I did it). Remove chicken and onion from the broth and allow it to cool. Take all the meat off the chicken bones and shred.
Place a handful of ice cubes in the cooled broth and stir. This will help all the left over fat to gel so that you can scoop it up and remove it from the broth. Bring broth to a boil and add as many bouillon cubes you feel are needed for a good flavoring. Add chicken and noodles and simmer until noodles are soft. Add as much thickening as needed to have a gravy consistency. (If you're using the sure jell you can just sprinkle it into the warm broth, if using cornstarch mix several tablespoons with cold water and slowly stir into broth). Salt and pepper to taste.

Serve over mashed potatoes.

1 comment:

BrittanyLane said...

Mason had this at school the other day and was telling me all about it. I've never heard of such a thing. I'll have to try it! (Especially since I know the kids already love it.)