Grandma Jiles Chicken Noodles Food

GRANDMA'S CHICKEN NOODLE SOUP

Steps:

• In a medium sized pot combine stock, veggies and spices except parsley.
• Bring to a boil and cook for 3 minutes.
• Add the chicken and cook for 8-10 minutes or until tender.
• Stir in parsley.
• While chicken is cooking, cook the noodles in a large pot as per package directions.
• Drain and add to soup.

GRANDMA'S EASY CHICKEN AND NOODLES

Steps:

• 1. Cook chicken meat in water with vegetables, bouillon, and seasonings. When meat is done remove it from pot. Allow to cool and cut in bite sized pieces.
• 2. Return meat to pot and add noodles. Bring heat back up to a simmer, cover, and cook until noodles are done. Your dish should not be soupy but thick. If need be thicken the juices with a bit of Wondra flour stirred in. Adjust seasonings.
• 3. This dish is usually served over mashed potatoes in Northern Indiana.

GRANDMA'S HOMEMADE CHICKEN NOODLES

Steps:

• The chicken can be whole pieces or bite sized whatever you prefer. I like to cut chicken breast into bite sized pieces.
• In a large soup pot boil chicken in water or chicken broth. Add garlic, salt and pepper to taste.
• While chicken is boiling combine flour, salt and eggs into a large mixing bowl. Start with a 1/4 cup of milk and add more milk or flour to get a pie crust type consistency.
• Roll out dough on a floured surface as thin as you like remembering that the noodles will probably double in thickness when cooking (Thinner the better in my mind). Cut the noodles with a pizza or noodle cutter. I typically cut them into 1/2 inch by 5 inch pieces.
• If the chicken is finished cooking then add the noodles into the boiling broth and cook until done. (If they are not finished you will see a white center, the noodles turn yellow when cooked) Takes about 5 minutes to cook at the thickness that I roll the noodles.
• Add the worcestershire sauce and butter.
• Serve in a bowl or plate depending on if you want lots of broth or not and I recommend sprinkling parmesean cheese over the top when finished.

GRANDMA'S CHICKEN NOODLE SOUP

Steps:

• Stock: Cut away any obvious fat from chicken and place only dark meat chicken parts in Dutch oven or stockpot; add water, onion, carrot, celery, parsley stems, peppercorns and cloves.
• Bring to boil, skim off foam at top and then add thyme; reduce heat to simmer; simmer 20 minutes and then add chicken breast; simmer another 25 minutes until chicken is tender.
• Remove the chicken but continue to simmer broth; as soon as chicken is cool enough to handle, remove meat from bones and return bones to broth; simmer another 20 minutes.
• Noodles: While the chicken and stock are simmering, make the noodles; in a food processor, process flour, eggs, oil, water, oregano, cheese and salt 45-60 seconds to mix and knead the pasta; (if making the pasta by hand, place flour on work surface and make a well in the center; add the other ingredients to the well and mix with hands to form dough; knead on floured surface for 10 minutes); cover dough and let rest 10-20 minutes.
• Divide dough in half and roll each as thinly as possible to a 14" square; trim the edges to make somewhat straight; lightly flour the surface of the dough; roll each square loosely, as for a jelly roll; cut each roll with sharp knife into 1/4" slices; shake slices open.
• Lay half of the noodles flat in a loose, overlapping mound; cut into 2" lengths and spread them out to dry for about 15 minutes; lay the other half of the noodles out flat to dry or drape on pasta dryer; when noodles are somewhat dry and do not stick together, roll in several loose circles of a few noodles each and seal in platic bag in a single layer; use in another dish of your choice within 2-3 days.
• Soup: Strain broth and return to pot; add stock and bring to a boil; add carrots and cook 2 minutes; add peas and noodles and cook another 2 minutes; add chicken, parsley, parmesan and salt and pepper to taste.

GRANDMA'S CHICKEN AND NOODLES

Steps:

• Use German/Amish-style egg noodles for best results.
• Boil chicken until the meat falls off the bone.
• Debone and cut it up into tiny pieces.
• Put mean back into water, boiling, and add the egg noodles.
• Add salt and pepper to taste.
• Boil until noodles grown in size and are soft, and all water is absorbed or boiled off.

GRANDMA JILES CHICKEN NOODLES

Steps:

• Cut up chicken, place in pot, cover with water. Add salt and onion. Cook until it boils, turn down and simmer until tender (about an hour). Remove chicken and leave a little water on it.
• Beat eggs with fork, add salt and flour a little at a time until you can't stir it.
• Throw dough out on floured board. Knead. Roll to 1/8" thick. Cut long thin strips.
• Make sure chicken soup is boiling then add noodles - one at a time (so they don't stick). Add all noodles and keep barely boiling for about an hour. Remove bones from chicken. When noodles are finished, add deboned chicken to soup and serve.