chicken and noodles

Chicken and Noodles

Mom would often start making chicken and noodles early Sunday mornings so most of the work would be done when we left for church then all she had to do when we got home was cook the noodles in the prepared chicken stock and serve it over mashed potatoes. (None of those instant potatoes either, she always made them from scratch, in fact all her food was from scratch.) I know some of you are going; “that’s a lot of starch”… but I’m guessing the reason Mom did it was to feed a big family and it wouldn’t cost very much per serving – and besides – it was sooooo good.
Because Mother’s Day is this Sunday I decided to post this recipe for Chicken and Noodles in her memory. It truly is one of my favorite “comfort foods” as it makes me think of Mom every time I make it.
Mom usually made the chicken and noodles all in one day but I like to take two days. I like to use crockpots for most of the steps from cooking the chicken and making the stock to cooking the potatoes and keeping everything warm until serving time.

Day 1:
  • Make chicken stock in crock pot (see recipe below).
  • Peel potatoes and put in a solution of vinegar/water. Use a proportion of 1 T white vinegar for every 2 cups of water – make enough to cover the peeled potatoes, cover and place in the refrigerator overnight.
  • Make thickening paste by rubbing a proportion of 1 Tbsp flour with 1 Tbsp butter to create a smooth paste. You can make this ahead of time and freeze the 2 Tablespoon balls of paste to add to gravies or to thicken soups, etc. Then all you have to do is drop the balls of paste into the slow cooker until you have a proportion of 2 T. paste for every cup of liquid or to your desired thickness.
Day 2:
  • Make egg noodles (see recipe below)
  • Cook potatoes in crock potrice potatoes (see recipe below)
  • Combine the stock, chicken and homemade noodles in crock pot. (See directions below)
  • Serve!
Chicken Stock

1 whole chicken
1 onion, roughly chopped
4 carrots, peeled and cut in chunks
3 celery stalks, including leaves, cut in chunks
2 bay leaves
2 t. peppercorns
1 T. dried parsley
1 t. thyme
2 t. kosher salt
water to cover
Place vegetables, spices and the chicken in a crock pot and cover with water. Set the crock pot on low cover and cook for about 8 hours. Remove the chicken and allow to cool slightly, then remove meat, cut in pieces, place in airtight container and refrigerate.
Carefully pour the broth from the crock pot through a strainer and refrigerate until ready to use. Discard solids.

Mashed Potatoes

3 lbs Yukon Gold potatoes
water to cover potatoes in crock pot
1 tsp salt
1/2 tsp pepper
1/4 cup butter
1/4 cup buttermilk
1/2 cup sour cream
Scrub and peel potatoes and cut into 1 inch pieces. (At this point I place the peeled potatoes in a solution of 1 T. white vinegar to 2 cups of water and place in refrigerator overnight.)
Place potatoes and in crock pot; sprinkle with salt. Add enough water to cover.
Cook on low for 4 to 6 hours until a sharp knife inserted in the middle of one of the pieces slips off easily.
Drain potatoes and put potatoes through a potato ricer back into crock pot; stir in butter, buttermilk, and sour cream. If potatoes are too thick thick at this point add more buttermilk to achieve desired consistency. Turn crock pot to WARM until serving time.
Freeze any leftover potatoes in serving size portions for up to 6 months.

Egg Noodles

1 1/3 cup all-purpose flour
1 t. salt
2 eggs – (room temp.)
2 T. water
2 t. oil
Add the flour and salt to a food-processor and pulse. Beat the eggs and combine with the water and oil. Slowly add egg solution one teaspoon at a time to the food-processor while it is running. Once the mixture just starts form small beads stop and remove the dough.
Form into a ball and knead for 5 to 10 minutes on the counter top.
Once the dough is fully kneaded, wrap in plastic wrap and let rest for about 1 hour before rolling.
I use an Atlas Pasta Maker to roll and cut my pasta. You can do it like Mom did and roll it out with a rolling-pin and cut wide strips of dough and then cut into desired width noodles. Mom would then spread the cut noodles out on a clean sheet on the dining room table, sprinkle them with flour and let them dry until we got home from church.
To roll the dough with the Atlas Pasta Maker, flatten it slightly and roll through the widest setting about 10 times, folding the dough in half each time you pass it through. Sprinkle the rollers and dough lightly with flour if it happens to stick.

Next, run the dough through the rollers just once on each setting without folding. Keep rolling the dough until you reach the second to last setting. How far you roll out the dough will also depend on the dish you are making, and your pasta machine. If you desire ultra-thin pasta, you may want to roll the dough right through to the last setting. Once the dough has been rolled to the desired thickness, you can run it through the cutters of the pasta machine to make desired size noodles. (Makes 8 cups cooked noodles)
Notes:
Fresh pasta is best if eaten the same day it is made. However it will keep for a day or two in the refrigerator. Once shaped, it can be frozen for up to one month.
These noodles can not be cooked al dente as it is not dried like commercially dried pasta.

Finishing the Chicken and Noodles:

Place the pre-made chicken stock to a crock pot about 1 hour before serving time. Use enough stock to cover the amount of noodles you are serving. (Pre-measure stock so you know how much thickener you should use to thicken the stock.)
Drop in your homemade noodles and cook in crock pot for about 30 min. and then add cooked chicken pieces and for the last 15 min. (At this point I like to add frozen peas.) To thicken the liquid add the butter/flour paste balls until desired thickness is acquired.
Of course you can really speed up the whole process and use canned chicken stock, deli rotisserie chicken and dried egg noodles – but it wouldn’t be nearly as good!

Chicken Stock
 
Author:
Ingredients
  • 1 whole chicken
  • 
1 onion, roughly chopped
  • 4 carrots, peeled and cut in chunks
  • 3 celery stalks, including leaves, cut in chunks
  • 2 bay leaves
  • 2 t. peppercorns
  • 1 T. dried parsley
  • 1 t. thyme
  • 2 t. kosher salt
  • water to cover
Instructions
  1. Place vegetables, spices and the chicken in a crock pot and cover with water. Set the crock pot on low cover and cook for about 8 hours. Remove the chicken and allow to cool slightly, then remove meat, cut in pieces, place in airtight container and refrigerate.
 Carefully pour the broth from the crock pot through a strainer and refrigerate until ready to use. Discard solids.

 
Mashed Potatoes
 
Author:
Ingredients
  • 3 lbs Yukon Gold potatoes
  • water to cover potatoes in crock pot
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup butter
  • 
1/4 cup buttermilk
  • 1/2 cup sour cream
Instructions
  1. Scrub and peel potatoes and cut into 1 inch pieces. (At this point I place the peeled potatoes in a solution of 1 T. white vinegar to 2 cups of water and place in refrigerator overnight.)
 Place potatoes and in crock pot; sprinkle with salt. Add enough water to cover.
 Cook on low for 4 to 6 hours until a sharp knife inserted in the middle of one of the pieces slips off easily.
 Drain potatoes and put potatoes through a potato ricer back into crock pot; stir in butter, buttermilk, and sour cream. If potatoes are too thick thick at this point add more buttermilk to achieve desired consistency. Turn crock pot to WARM until serving time.
 Freeze any leftover potatoes in serving size portions for up to 6 months.

 
Egg Noodles
 
Author:
Ingredients
  • 1 1/3 cup all-purpose flour
  • 1 t. salt
  • 2 eggs - (room temp.)
  • 
2 T. water
  • 
2 t. oil
Instructions
  1. Add the flour and salt to a food-processor and pulse. Beat the eggs and combine with the water and oil. Slowly add egg solution one teaspoon at a time to the food-processor while it is running. Once the mixture just starts form small beads stop and remove the dough.
 Form into a ball and knead for 5 to 10 minutes on the counter top.
 Once the dough is fully kneaded, wrap in plastic wrap and let rest for about 1 hour before rolling.
 I use an Atlas Pasta Maker to roll and cut my pasta. You can do it like Mom did and roll it out with a rolling-pin and cut wide strips of dough and then cut into desired width noodles. Mom would then spread the cut noodles out on a clean sheet on the dining room table, sprinkle them with flour and let them dry until we got home from church.
 To roll the dough with the Atlas Pasta Maker, flatten it slightly and roll through the widest setting about 10 times, folding the dough in half each time you pass it through. Sprinkle the rollers and dough lightly with flour if it happens to stick. Next, run the dough through the rollers just once on each setting without folding. Keep rolling the dough until you reach the second to last setting. How far you roll out the dough will also depend on the dish you are making, and your pasta machine. If you desire ultra-thin pasta, you may want to roll the dough right through to the last setting. Once the dough has been rolled to the desired thickness, you can run it through the cutters of the pasta machine to make desired size noodles. (Makes 8 cups cooked noodles)
 Notes: 
Fresh pasta is best if eaten the same day it is made. However it will keep for a day or two in the refrigerator. Once shaped, it can be frozen for up to one month.
These noodles can not be cooked al dente as it is not dried like commercially dried pasta.

 

 

potatoes recipe inspired by: www.momontimeout.com

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: