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Old Fashioned Homestyle Chicken & Noodle




Source of Recipe


Deep South Dish






List of Ingredients



• 1 (4-5 pound) whole hen or chicken
  
• 2 stalks of celery with leaves
  
• 1 medium onion, cut into large chunks
  
• 2 carrots, cut into large chunks
  
• 2 teaspoons of salt
  
• 1/2 cup of chopped onion
  
• 1/3 cup of chopped carrot
  
• 1/3 cup of chopped celery
  
• 2 tablespoons Better than Bouillon Chicken Base
  
• Fresh cracked pepper, to taste
  
• Dash of poultry seasoning
  
• 1/2 teaspoon of dried thyme, crushed
  
• 8 ounce package of fresh mushrooms, sliced
  
• Homemade noodles (recipe below) or 1 (24-ounce) package of Reames or Grandma's frozen egg noodles
  
• 1 can of evaporated milk
  
• 2 tablespoons of cornstarch
  






Instructions



1. Place chicken in a large stockpot and add water to cover. Bring to a boil, skim off foam, and add celery, onion, carrots and salt. Reduce heat and simmer for about 1 hour. Remove the chicken and set aside to cool. Once cooled enough to handle, remove the meat tearing into bite sized pieces and discard the bones and skin. Strain but reserve the broth, discarding the vegetables. Return the stock to the pot.
   
   
   
2. Add the chopped onion, carrots and celery. Bring to a boil. Reduce heat and add the chicken base, pepper, poultry seasoning and thyme. Simmer for 15 minutes. Add the mushrooms and noodles, and combine the evaporated milk and cornstarch to make a slurry; stir in. Bring up to a boil, reduce heat and simmer for about 15 minutes. Add the shredded chicken to the pot, simmer for another 5 to 10 minutes or until chicken is warmed through, noodles are tender and sauce is thickened. Taste and adjust salt as needed. Can be left on a low simmer to reach desired thickness if stirred occasionally, which is what I usually do.
   
   
   






Final Comments


Feeds an army - recipe can be divided in half. Does not freeze.

Homemade Noodles
2 cups of all purpose flour
1 teaspoon of salt
1 egg
1 tablespoon of water, more or less

Sift a cup of flour with the salt into a roomy bowl. Make a well in the center and add the egg and water. Work the dough together until stiff. Knead until dough is smooth. Form into a ball. Sift the other cup of flour on the counter or a working surface and place the dough on top. Roll out to an 18-inch circle, cut in half, stack, cut in half again; continue this until strip length is the desired size. Run a sharp knife down the stack cut into noodles. Toss the cut noodles with some of the excess flour to keep them from sticking. Drop the noodles into the simmering broth, cover and simmer on medium about 25 to 30 minutes.