Grammy's Chicken and Noodles
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 424.4
- Total Fat: 9.4 g
- Cholesterol: 290.3 mg
- Sodium: 997.4 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 1.1 g
- Protein: 48.3 g
View full nutritional breakdown of Grammy's Chicken and Noodles calories by ingredient
Introduction
This is a recipe my Grammy made for us when we were kids. It is a little time intensive, but it just tastes like home to me. You can try it with wheat flour as well, but I have found the texture to be grainy. This is a recipe my Grammy made for us when we were kids. It is a little time intensive, but it just tastes like home to me. You can try it with wheat flour as well, but I have found the texture to be grainy.Number of Servings: 6
Ingredients
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1 whole 4-5lb chicken (uncooked)
2 cups water
8 cups (2 cartons) reduced sodium chicken broth
2 cups flour
5 eggs
Pepper to taste
Directions
1. Place two cups of water in a large pot
2. Cut up whole chicken and submerge wings, legs, thighs and breasts in the large pot.
3. Add 4 cups (1 carton) of chicken broth, cover and lightly boil until the chicken is cooked.
4. While chicken is cooking, (use your Kitchen Aid mixer if you have one with the dough hook), mix flour and eggs. If you don't have a mixer, just make a well in the flour and work in eggs.
5. Once a nice dough has formed, roll it out about 1/8 thin.
6. Using plenty of flour to make sure the dough does not stick to itself, roll up the dough like a jelly roll.
7. Slice sections as thin as you can get them and lay out on the counter to dry. (the noodles will plump up as you cook them, so important that they are skinny)
8. Strain chicken and return liquid to the pot.
9. Add the additional 4 cups of chicken broth and let that come to a boil.
10. Remove as much of the meat from the chicken as possible and shred.
11. Add chicken back to the pot.
12. Once the noodles have dried out a bit, add them to the broth and chicken.
13. Let cook for 15 mins.
14. Add pepper to taste and enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user OASIS23.
2. Cut up whole chicken and submerge wings, legs, thighs and breasts in the large pot.
3. Add 4 cups (1 carton) of chicken broth, cover and lightly boil until the chicken is cooked.
4. While chicken is cooking, (use your Kitchen Aid mixer if you have one with the dough hook), mix flour and eggs. If you don't have a mixer, just make a well in the flour and work in eggs.
5. Once a nice dough has formed, roll it out about 1/8 thin.
6. Using plenty of flour to make sure the dough does not stick to itself, roll up the dough like a jelly roll.
7. Slice sections as thin as you can get them and lay out on the counter to dry. (the noodles will plump up as you cook them, so important that they are skinny)
8. Strain chicken and return liquid to the pot.
9. Add the additional 4 cups of chicken broth and let that come to a boil.
10. Remove as much of the meat from the chicken as possible and shred.
11. Add chicken back to the pot.
12. Once the noodles have dried out a bit, add them to the broth and chicken.
13. Let cook for 15 mins.
14. Add pepper to taste and enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user OASIS23.
Member Ratings For This Recipe
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TOUDLES
Now that's Chicken and noodles, I season mine more add a handfull of parsley, 1/2 onion cut in chunks, celery stalk chopped, 2 bay leaves, and 1/2 teaspoon dried thyme to the chicken while it is cooking. Making noodles like this with my Mom is a memory cherished by all her kids and gran'kids - 10/10/12
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SHE_WIZARD
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MARSHA48