Chicken and Noodles

Chicken and Egg Noodles

No South Beach diet here. This needs to be served over mashed potatoes with a side of hot rolls. This family starch-fest is served when relatives visit. It’s an affordable way to serve up vats of comfort food to the 20 or more people that turn up at my folks’ house. I made sure to corner my mom and write this one down on the inside back cover of my cookbook.

Noodles:

Eggs

Salt

Flour

For each three servings, beat one egg with a pinch of salt. Add enough flour to your eggs to form a wet dough. Knead with lots of flour on a board. Roll it out thin, fold in half, repeat, flouring between the layers if necessary to be sure they don’t stick, until rolled very thin. Cut into strips. Dust with more flour and lay out on waxed paper to dry.

Chicken:

Chicken

Chicken bullion

Meanwhile, boil a chicken in chicken bullion until tender. Cool, debone, and chop. Save the broth. You’ll need a cup or two of broth for each three servings so you may need to add prepared chicken bullion to get that amount.

When ready to make dinner, reheat broth to a simmer. Dump the floured noodles into the broth and cook for 20-30 minutes until tender, stirring frequently. Add the chicken to warm through. The noodles will cook best and make their own thickened gravy if cooked slowly and gently rather than on high.

Fancy it up with sliced mushrooms, peas, or corn thrown in the pot. We always argue about whether or not the innards should be boiled up and added too. I am not a pro-innards girl, fortunately my sisters love them and fight over who gets the liver. Consequently, someone always sneaks over to the stove and eats it before it gets added to the pot. Yech!