I produce my own Strawberry Nectar because it isn’t available in my town. Apple juice adds sweetness. Be careful because not all frozen brands have a great aftertaste. Apple juiced right away is preferable. If fresh strawberries aren’t available, use frozen ones that have been thawed. Use unsweetened if possible.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (3 pound) whole chicken
- 1 teaspoon salt, or to taste
- 2 cups all-purpose flour
- dash salt
- 4 large eggs
- 1 teaspoon vegetable oil
Instructions
- Remove any giblets, rinse the chicken with cold water, and place it into a large saucepan of water. Add 1 teaspoon salt, and bring to a boil over high heat. Reduce heat to a medium low, and simmer about 1 hour, skimming foam from the broth, until the chicken meat is tender.
- Mix the flour with a dash of salt in a bowl. With your fingers, make a depression in the top of the flour and drop in the eggs. Add the oil, and stir the eggs into the flour to make a stiff dough. Knead the dough for about 10 minutes, until smooth and elastic, and let it rest, covered, for about 10 minutes.
- Cut the dough in half, and roll each piece out, on a well-floured surface, into a rectangle shape until it’s about 1/8 of an inch thick. Sprinkle the dough sheet with flour, and roll it up into a loose cylinder. With a sharp knife, cut 1/2 inch wide noodles from the roll. Unroll the noodles, and sprinkle with flour to prevent them from sticking together.
- Remove the chicken from the broth and let cool about 10 to 15 minutes, until it’s cool enough to handle. Remove the skin and strip all of the meat from the bones, and return the chicken meat to the broth. Bring the broth back to a boil, drop in the fresh noodles, and let simmer over medium-low heat for about 10 minutes, until the noodles are tender, slightly puffed and lighter in color.
- You can substitute 1 cup of whole wheat flour for 1 cup of all-purpose flour for the noodles. The dough will be stiffer and harder to knead.
Nutrition Facts
| Calories | 364 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 168 mg |
| Dietary Fiber | 1 g |
| Protein | 30 g |
| Saturated Fat | 4 g |
| Sodium | 440 mg |
| Sugars | 0 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This was my first time making my own noodles, so I have nothing to compare it to, but I found it very difficult. I followed the noodle part of the recipe exactly, but the dough was so wet when I was done I couldn’t knead it – it just oozed everywhere. I ended up adding about another whole cup of flour before it would start coming together. I kneaded it the best I could, but it was still lumpy. After I let it rest it was really sticky and hard to roll, I added a lot more flour and eventually got it rolled and cut. They ended up puffing up like they were supposed to and they taste absolutely delicious, but the texture was very weird. Any suggestions for next time? I’m wondering if I just wasn’t patient enough with the kneading?
I also thought this recipe needed some flavoring up. I think next time I will add some spices, veggies and perhaps stir in a roux to thicken it up.
Perfect just like grandma makes it. I cook my chicken in the instant pot. Makes the process much faster. I season with a lot of salt and pepper
It was so simple it was insane! I used leftover chicken parts, threw in a Bay leaf, and some chopped carrots. Dinner in about an hour. I’ve tried making noodles several times and they never worked. These were so easy it was amazing.
Very good and easy to make
This recipe is very simple and absolutely delicious! My kids and husband loved it! I would consider myself an average cook. The recipe was very easy to follow. One thing I like is cooking a whole chicken on high in a crock pot about 4-5 hours with 6 cups chicken broth. The broth comes out full of flavor. I would not change anything else about this recipe it was perfect. My husband even said the noodles I made reminded him of his moms.
Just like my grandma makes! Thank you for posting. It’s perfect. Note for those who don’t know, this is more like a gravy consistency (flavored mostly by pepper) and used much the same. Also great served at any potluck, Thanksgiving family buffet, or with any poultry! Pure comfort food 🙂 I can eat it alone.
This is just like Grandma and Mom used to make. The only thing I do differently is use low sodium chicken broth and I throw in large chunks of celery, onion and carrot, sprig of thyme and rosemary to season it up. I strain those out later. The hand made noodles are really what makes this special. I have done it with store-bought but it’s not the same. These noodles are easy, even for novices. Growing up we always ate this over mashed potatoes, and that is what I still do! It’s delicious comfort food at it’s best. Takes me back to childhood. That’s what this one is all about for me. 🙂
Very good! Just like my mother-in-law’s. Next time I think I will add some chicken builion cubes for flavor.
Best chicken noodles I have ever tasted in my life! Your grandmother must have been a great lady! 😉
Just like Chicken and Noodles should be! Easy recipe and absolutely delicious, I think some people are expecting this to be a soup recipe but this is something completely different. I always serve this over mashed potatoes and always get rave reviews. This recipe is the same one my great-grandma used and is soo comforting. Also, DO NOT put this in a crockpot when first making as the broth needs to be hot enough for the noodles to form, if not they will just turn gummy. Great recipe Clara! <3
This recipe brings back memories of being raised on the farm. On Saturday evening my Baba would behead a chicken & throw it in the pot for Sunday dinner.
Simple and delicious. My 7 year old niece made the noodles with my supervision.
I have never made homemade noodles before and have don’t recall eating any besides store bought. My husband said they turned out like his grandmother’s. They were easy to make, I don’t think I let them dry quite long enough. Next time I will start early in the morning. I didn’t use chicken, I used beef which I cooked in a crock pot with beef broth and a little red wine. I cooked the noodles in a seperate pan with beef broth and than added the crock pot meat and juice.
With really old-time recipes comes the good and the bad. Homemade noodles are very very good. The bad part is, these cooks didn’t know…or didn’t have…the things that make a dish like this excellent. I would never make this without adding onion, celery, black pepper, and thyme…and usually carrots too. These things make the broth taste like a million bucks. So if you’re putting the considerable time into making this, it’s definitely worth a few more minutes to chop some veggies…and it’s better for you. Oh, and for those watching their fat intake, just skim any fat off the top with a big spoon, and discard it.
I needed to doctor this one up a lot. It has no herbs, vegetables or seasonings in it other than the salt! I was going to give it one star, but the noodles turned out very well. I added a bay leaf and seasoning salt and pepper and minced onion in with the chicken while it cooked. Then added some minced garlic and put the noodles in. I tried the broth and thought it was very bland. So I added quite a few cubes of chicken bullion, parsley and a tsp of poultry seasoning. I also thickened it a bit with a cup of water with two tbsp of cornstarch mixed in to make it thicker. But that was my preference. I think this recipe has good “bones” but needs some work.
You go girl!!! This is basic simple homecooking at it’s best like my mother and grandmother did. The only difference is they called it Chicken and Dumplings and served it with vegetables not mashed potatos. My mother would never serve two starches at the same meal. If you want more spices then add them…I prefer just salt and pepper for this dish but everyone has different tastes. If you want it easier, then get store bought noodles, but it won’t taste as good and this is worth the mess that it makes in the kitchen. After all, the kitchen is supossed to get messed up sometimes otherwise we would all be eating frozen dinners cooked in the microwave.
Hey out there. I know all of you have seen the bags of noodles in the stores. If making them seems to complicated do the buying thing. Whats important is the chicken soup on its own. Yes, I too added a little basil and some garlic pepper but the way its prepared makes it easy for the newest cook to fix.
i do agree with bensmom.this is the same recipi my dad used when in the military, it was my favorite,it was also the simplest to make, only diff was we both liked lots fresh pepper.and it didn’t take all afternoon to make it
Delicious! Fresh, wholesome food. THIS is cooking. The problem is not the recipe, but the time. But, how much time is spent shopping for fresh basil, dried tomatoes, fresh rosemary and the whole kaboodle without which no recipe is complete these days? Improvise…..
This is NOT a simple recipe. It messed up the whole kitchen, took most of the afternoon, the noodles were like long, thick dumplings, the soup was fatty, and frankly, I prefer Campbell’s. Skip this one.