This is a family recipe from my grandma. I have dumplings in quotes up there because it really is just chicken and noodles, but I can’t bring myself to call it chicken noodle soup.
Ingredients
- 3lb chicken or one whole chicken
- 2tbsp salt
- 1tbsp ground pepper
- 1tbsp chicken Bullion
- 1 cup heavy cream
For the Noodles
- 4 cups flour
- 1tsp baking powder
- 1tbsp salt
- 3 eggs
- Chicken stock from soup
Tools
- Large stockpot
- Cutting Board
- Knife
- Tongs
- 1 large bowl
- Noodle Maker (Optional)
Method
- Put the chicken in the pot, cover with water (usually around 4-6 cups). You want to make sure you have excess broth, because the noodles really soak it up when you have leftovers
- Bring the water to a boil and skim off any impurities. They usually just look like floating white goop.
- Boil for ~1hour
- Strain the stock into your large bowl and allow the chicken to cool
- While the chicken is cooling, start to prepare your noodles. On your large cutting board or in another large bowl, put the dry ingredients in. (4 cups flour, 1tbsp salt, 1tsp baking powder) and form a bowl in the middle of the flour
- Add the eggs to the center of your bowl of flour and begin beating the eggs and incorporating a little more flour each time. Add chicken stock until all the flour is incorporated.
- Make sure to flour your cutting board, and roll out the noodles. If you have a noodle maker, just use the thickest setting
- Cut the noodles into roughly 1/2″ wide and 1″ long strips
- Shred the chicken with your tongs, and throw the stock and chicken back into the stockpot
- Bring the stock to a boil, and add the noodles one at a time
- After all of the noodles are in the soup, cook for another 5 minutes, turn the heat off, and add the cream
Bruce Family Kitchen 