Homemade Chicken And Bumpy Noodles Food

FARMHOUSE CHICKEN AND NOODLES

Steps:

• Place the chicken breast-side up in a 6-8 quart Dutch oven or other heavy-bottomed pot. Arrange the celery, carrot, onion, bay leaf and thyme around the chicken. Add cool water to just barely cover the chicken. Sprinkle in the salt and pepper.
• Cover the pot and bring to a simmer. Cook for about 1 - 1 ½ hours, or until the chicken is falling apart. Turn off the heat and let it rest in the broth for 30 minutes.
• Remove the chicken from the broth and shred the meat into medium-size pieces. Discard the skin and bones.
• Strain the broth and return to the pot. Discard the vegetables and herbs.
• Return chicken to the pot with the broth. Bring to a simmer; add the noodles. Cook for about 6-8 minutes for wide egg noodles, or until the pasta is al dente (cooked, but still slightly firm). Turn off the heat; stir in lemon juice. Taste and season with additional salt and pepper, if necessary.

OLD FASHIONED CHICKEN AND NOODLES

Steps:

• cut chicken into bite-size pieces
• put 4 cups of water in a saucepan and bring to a quick boil
• add the chicken, cook briefly, drain chicken and set aside
• add the broth to a large dutch oven and bring it to a simmer
• add the par-cooked chicken
• stir in 1 teaspoon of salt, you may need to add more salt later, this is just to get you started
• add 2 teaspoons Italian Seasonings and the bay leaf and stir in as well
• cover and let the chicken simmer gently for 60 minutes
• meanwhile, make the noodle dough, if using
• put the flour and salt in the bowl of a KitchenAid Mixer, mix the eggs, water, and oil together
• pour the liquid ingredients in the bowl with the flour
• add the dough hook, and run the mixer on low
• once it comes together let the machine knead the dough for 1 minute
• remove from the bowl, cover with plastic wrap and refrigerate until ready to roll out
• once the chicken is tender it's time to roll the dough
• set up your machine, dust it with flour, dust a clean counter with flour as well, divide the dough in half or thirds
• run it through the machine, on the KitchenAid I went to setting three, those make thick noodles, you can roll it out thinner if you like
• lay the finished dough on the prepared counter, sprinkle with a little flour
• repeat with the rest of the dough
• use a pizza cutter or a knife to cut the noodles to your desired size, the bigger the noodles the longer it takes to cook (but fresh noodles cook quickly)
• if you've had the broth lose volume during the cooking time, add another quart of water, don't worry it won't thin it down too much, the flavor just gets concentrated and adding water will just make it taste right
• bring the broth back to a low boil, add the noodles, stirring as you go, once the noodles are all added, it will start to get thick as the noodles cook and the extra flour adds to the broth
• check for doneness after 5 minutes, continue checking until they are cooked to your preference
• now is the time to taste for salt and pepper and add as needed

HOMEMADE CHICKEN AND "BUMPY" NOODLES

Steps:

• 1. In a large pot place chicken, vegetables, spices and water to cover 4 inches over meat.
• 2. bring to a boil, then lower heat and simmer, covered until meat is tender.
• 3. pull chicken pieces out of pot and drain in colander over a bowl to catch juices. let cool
• 4. remove skins and tear meat off bone. put meat back in pot. proceed to making the noodles.
• 5. In a large bowl, combine flour, granules and baking powder.
• 6. add eggs one at a time, blending in well.
• 7. stir in milk
• 8. at this step you may need to add more flour. The dough should not be too stiff
• 9. turn chicken pot on and bring it to a boil. You will be adding noodles to the hot liquid as it cooks.
• 10. On a floured board, dust liberally with additional flour and rolling pin.
• 11. place about 2/3 cup of dough at a time on the flour and knead some in to make it easy to roll out.
• 12. roll out thin and using a pizza cutter make strips your desired widths. Using a large sharp knife, lift a few noodles at a time into boiling pot. stir frequently and repeat this step until all noodles are in pot.
• 13. cook 20 minutes, slowly, stirring frequently. season to taste.
• 14. serve by themselves or with mashed potatoes.

CREAMY CHICKEN AND NOODLES

Steps:

• Heat the butter and EVOO in a large, deep skillet over medium to medium-high heat. Lightly brown the mushrooms, 10 to 12 minutes. Stir in the thyme, leeks, carrots and celery, and sprinkle with salt and pepper. Cook, partially covered, until the vegetables soften, 10 minutes. Sprinkle in the flour and stir 1 minute, and then pour in the wine, letting it absorb. Add the stock and bring to a bubble. Stir in the cream, season with a little nutmeg and let the sauce thicken a bit. Add the chicken and cook to heat through.
• Bring a pot of salted water to a boil and cook the noodles to al dente. Stir the Dijon mustard into the creamy chicken, and then combine the sauce with the noodles and chopped herbs.

OLD FASHIONED CHICKEN AND WAFFLES

Steps:

• Clean and wash chicken and place in a very large pot with onion, celery, carrots, parsley, 1 teaspoon salt, and ½ teaspoon pepper. Cover with water and place the lid on top.
• Bring the mixture to a boil, and allow to boil for about 30 minutes. Then, turn the temperature to low and cook for 2 ½ - 3 hours or until the chicken is cooked and tender.
• Drain the chicken and vegetables from the pot, save the cooking liquid!
• Add the cooking liquid back to the pot along with 2 cups of store-bought stock. Cook the noodles as per the package instructions. Drain the noodles when done, reserving the cooking liquid.
• While the noodles are cooking, debone the chicken and cut it into small bite-size pieces.
• Add the drained noodles back to the pot. Stir in condensed soup and milk to the noodles.
• Stir in the chicken pieces and cooked vegetables. Add some of the reserved cooking liquid if the mixture is too dry. Season to taste with salt and pepper. Serve.

CHICKEN WITH HOMEMADE NOODLES

Steps:

• Place the first nine ingredients in a Dutch oven; slowly bring to a boil. Reduce heat; skim foam. Cover and simmer for 1 hour or until chicken is tender. Refrigerate broth and chicken for several hours or overnight., For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg substitute and milk; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Roll into a very thin rectangle. Dust top of dough with flour. Roll up jelly-roll style. Cut into 1/4-in. strips. Unroll noodles; allow to dry for at least 1 hour., Skim fat from the broth. Strain broth and return to pan, discarding vegetables. Discard chicken skin. Bone and cube chicken when cool enough to handle; discard bones and set chicken aside. , Bring broth to a boil. Add noodles slowly; cook for 2-5 minutes or until tender. Add chicken; heat though. Garnish with chives and parsley if desired.,

MOM'S EASY CHICKEN & HOMEMADE NOODLES

Steps:

• In large stock pot, combine chicken, salt & water. Bring to a boil, reduce heat, cover & simmer til chicken is fully cooked.
• 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 12x15 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, (discarding the water it was cooked in) & 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 low to medium-low and simmer, uncovered, for about 10 minutes.
• Add the cream of chicken soup & stir well. If this makes the mixture too thick, add enough of the optional water to make your desired consistency. we like it a bit stew-like, but still thin enough to look like gravy on mashed potatoes.
• 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. Serve over mashed potatoes.

CHICKEN AND NOODLES

Steps:

• Start by putting the chicken in a pot and covering it with water. Bring the water to a boil, and then reduce the heat to low. Simmer for 45 minutes. Remove the chicken from the pot. Set the chicken aside to cool briefly.
• Shred the chicken with 2 forks, reserving the bones. Return the bones to the pot and boil for 20 minutes. Remove the bones from the pot and discard.
• Add the shredded chicken, carrots, celery and onions to the pot. Then add the salt, pepper, thyme and turmeric. Bring the mixture to a gentle boil, and then reduce the heat and simmer for 10 minutes. Stir in the noodles; no need to thaw them first!
• Finally, mix the flour with 1/2 cup water until smooth. Stir the flour mixture, the splash of half and half (if you're into that kind of thing) and the minced parsley into the pot. Simmer until the noodles are tender, about 15 minutes, tasting and adding more salt if needed at the end. The soup should be thick and stew-like and your kitchen should smell like home.

TASTY CHICKEN NOODLES

Steps:

• Mix the cornflour with the fish sauce and sugar, then gradually add 8 tbsp water until smooth. Cook the noodles in a pan of boiling water for 4 mins.
• Meanwhile, heat the oil in a wok, then stir-fry the pepper, garlic and spring onions for about 3 mins. Tip in the chicken, spices and peas, stir-fry for a couple of secs more, then pour in the fish sauce and flour mix. Stir until thickened, then toss in the drained noodles and basil or coriander.

CHICKEN AND MUSHROOMS OVER NOODLES

Steps:

• Combine flour and 1/4 tsp salt on a pastry board and make well in the center.
• whisk eggs, milk, and oil in a bowl until well blended.
• Gradually pour egg mixture into the well in the flour while mixing with fingertips.
• Knead dough about 10 minutes or until it's elastic.
• Separate dough into three pieces and wrap with plastic wrap and allow to sit approximately 30 minutes.
• Remove dough and roll flat on lightly floured counter top as flat as possible without tearing.
• Using knife, pizza cutter, etc.
• Cut noodles about 1/4- 1/2 inch wide.
• Drop noodles into pot of salted boiling water and allow to cook about 10 minutes.
• Drain noodles and rinse with cold water; set aside.
• Cut chicken into small pieces and brown in the melted butter over medium high heat.
• Add onion to chicken and cook covered for 5 minutes.
• Add mushrooms, water, salt, and paprika and mix well.
• Bring to a boil, reduce heat and cover.
• Allow to simmer 45 minutes.
• Mix sour cream and flour together until smooth, then add to pan and mix until entire recipe is smooth.
• Add noodles and bring to a boil.
• Reduce heat and allow to simmer 5 minutes.
• Remove from heat and allow to sit about 5 minutes or until sauce thickens to desired point.
• **This is actually my lazy way.
• If you're trying to impress, start the noodles during the 45 minute simmer time and have done about the same time as the chicken.
• Ladle the chicken and sauce over the warm noodles and garnished with chopped scallions.

QUICK CHICKEN NOODLES

Steps:

• Heat the oil in a large frying pan, then stir- fry the chicken for about 3 mins, until golden.
• Throw in the garlic and pepper and cook for 2 mins more. next, add the spring onions, beansprouts, noodles, sauce and 5 tbsp water and toss everything together for a final 2 mins cooking. Serve immediately.

INCREDIBLY EASY CHICKEN AND NOODLES

Steps:

• In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.

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.

FAVORITE HOMEMADE CHICKEN AND NOODLES

Steps:

• Put chicken breasts and water and salt and pepper in dutch oven/stew pot to boil.
• (Continue to low boil until noodles are made).
• Mix remaining ingredients (mixing by hand is the best way).
• Add flour (if needed) until you get firm not hard ball.
• Roll out on floured pastry sheet or where ever you roll out dough.
• Keep flouring and flipping dough till you have the thickness you desire (I recommend 1/8-inch).
• Flour flat dough then roll up.
• Cut to thickness desired (I recommend 5/8-inch).
• Before unrolling the strips, sprinkle flour on them, unroll them and add more flour mix them together, place noodles and all the flour in a bowl.
• Let set.
• Remove the chicken from the pot and cut into chunks or strips.
• Add the canned broth to the water.
• Bring to boil, add the noodles, remaining flour and the chicken to the pot stir well, bring to boil then simmer stirring often.
• Done in about an hour.
• Wonderful served over mashed potatoes.