Grandma Myrtles Chicken And Noodles Food

HOME-STYLE CHICKEN & NOODLES

Steps:

• Pour the water and chicken broth in a large dutch oven or saucepan. Bring to a boil over a high heat.
• Stir in the noodles, reduce heat to low, cover and simmer 15 minutes. Stir frequently.
• Stir in the chicken, soup, salt, and pepper. Bring to a boil, lower heat, cover and simmer for 30 minutes. Continue to stir frequently.
• Turn heat off and allow the noodles to set for a few hours. If more than 2 hours, refrigerate.
• Prior to serving, heat pan, slowly, over a low heat and stir frequently. Add more salt and pepper if needed to taste. If noodles are too thick, add small amounts of chicken broth to obtain desired thickness.

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 CHICKEN AND NOODLES

Steps:

• 1. Start Soup by adding leg quarters, 10 bullion cubes and salt and pepper to taste. (add the additional seasonings and cubes if you are making the one pot meal.) Boil keeping your broth level with 3/4th of your soup pot. When you can poke the chicken with a fork and the meat falls off strain broth. Return broth to pan and clean the meat only from the chicken quarters. Return meat to pot. This is the point where you can add your additional veggies if you wanted the one pot meal option.
• 2. While soup is cooking chicken to perfection... Batter eggs in a large bowl until completely mixed whites and yolks. Stir in salt and pepper. Mix flour in until dough is only slightly tacky but can be handled without sticking to you. This makes for a solid noodle. You can roll this dough out flat on top of flour with a floured rolling pin and cut to slightly larger noodles with a pizza cutter or you can cut it into shape or dip out small teaspoon sized dough lumps and drop them into the soup once your chicken has been returned to the pot.
• 3. add the noodles or dumplings in slowly while stirring the soup making sure they do not stick while cooking. after all the dough has been added cook for an additional ten to fifteen minutes to your preference. Serve over mashed potatoes with fried chicken or have the one pot version and enjoy!!

GRANDMA'S CHICKEN NOODLE SOUP

Steps:

• In a medium saucepan, bring about 4 cups of water to a boil. Add noodles and oil and boil 8 minutes. Drain. Rinse under cool running water. Drain again.
• In a large saucepan or Dutch oven, bring broth, salt, pepper, and poultry seasoning to a boil. Stir in vegetables. Reduce heat, cover, and simmer 15 minutes.
• In a small bowl, mix cornstarch and water together until cornstarch is completely dissolved. Gradually add to soup, stirring constantly. Add noodles and chicken. Heat through and serve.

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 HOMEMADE CHICKEN NOODLE SOUP

Steps:

• Put the butter and oil in a large pot over medium heat. When the butter is melted, add the onion, garlic, carrots and celery. Cook 5 minutes, stirring, or until the onion is softened.
• Add the chicken, broth, turmeric, 2 teaspoons salt, black pepper, lemon and Parmesan rind. Stir. Bring to a simmer, then lower the heat and partially cover the pan. Let the soup bubble gently for 45 minutes. The chicken should be very tender and shred easily with a fork. Remove the cheese rind and lemon slices and discard.
• When the soup is almost done, bring a medium pot of water to a boil. Cook the pasta until al dente, according to package directions. Drain.
• Add the noodles and dill to the soup. Serve warm in bowls, sprinkled with cheese and celery leaves.

GRANDMA'S CREAMY CHICKEN WITH NOODLES

Steps:

• 1. Prepare all vegetables and place in a small bowl.
• 2. Pull the flesh off the chicken with your fingers, into strips, and place into another small bowl.
• 3. In a large frying pan add the oil, ginger and garlic and when hot add all the vegetables. Stir until they are softened (about 5 minutes).
• 4. Add lemon juice, mustard and parsley and stir through.
• 5. Add chicken stock and then 2 minute noodles (you can use one of the flavor sachets if your stock isn't strong enough). Then crumble the dried noodles into the pan. Stir through until all are softened, about 2 minutes.
• 6. Add the lite cream and the chicken pieces and adjust the liquid if needed (use a little more cream or milk or even hot water). When all is heated through, serve in soup bowls with a fork.

GRANDMA MYRTLE'S CHICKEN AND NOODLES

Steps:

• Cook 1 chicken in pot with water nearly covering chicken, 1 stalk of celery, and salt and pepper (to taste). Simmer slowly until chicken is tender.
• Remove meat from bones and cut into bite sized pieces.
• Add water to strained broth until desired amount is reached. If wanted, add 1 teaspoons instant chicken boullion or oleo.
• To make the noodles, combine 2 beaten eggs, 1 teaspoon salt, 1/4 cup milk, and then add 2 cups flour. (May also add extra egg yolk for color.) Roll thin; let stand for 20 minutes. Roll up loosely and slice. Spread out and let dry.
• Add chicken pieces to broth.
• Drop noodles into boiling broth and cook uncovered for about 10 minutes.
• If desired, cook chopped onions and carrots in butter or margarine and add them to the mix.

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.