Old Fashioned Southern Style Chicken And Noodles

When it comes to simple homemade cooking that is not only delicious but simple… Then I am all for it. When I am feeling a bit under the weather or just need a big bowl of comfort soup then this is what I want.

Now with this you can make your own noodles or use store-bought noodles. Either works great. I like to make my own and I will include that recipe in the recipe below for you just in case you want to make them. They are super easy to make. You can make them in advance and freeze them if you like so you can just pull them out when ever.

INGREDIENTS:

2-4 Chicken Breasts ( boneless/skinless or bone in/skin on)
8-10 C. Water
1 Onion – Diced
2 Carrots – Diced
2 Celery – Diced (optional)
2 Cloves Garlic – Minced
2 Bay leaves
Salt and pepper – to taste
Seasonings of choice – season to your taste

Now when it comes to seasoning of choice I like to use chicken broth powder, garlic powder, onion powder, and parsley as my base seasonings. You can add what ever you want. I switch it up often but these are my go to’s. I also like to use Cajun seasoning from time to time. You do you. It is very forgiving with your seasonings.

PASTA NOODLES:

2 C. All-purpose flour
1/2 Tsp. salt
2 Eggs
Water or milk ( the amount depends on the humidity in your home.)

INSTRUCTIONS:

1. To a large pot add the chicken, water (or broth), onion, celery, carrots, garlic, bay leaves, seasonings of choice, salt and pepper. Stir and bring to a boil. Cook for 1 hour to 1 1/2 hours uncovered. Skim any foam from the chicken from the broth if needed and discard.
2. Meanwhile, while the chicken is about 30 minutes from being done you can make the egg noodles.
3. To a bowl add the flour and salt and mix together. Add the eggs and begin to knead together. Add a little bit of water or milk at a time while kneading until there is no more flour left and a stiff dough forms. Continue to knead the dough for about 5-7 minutes or until smooth.
4. Place the dough on a floured surface and roll the dough out to about 1/8 inch thick. You can add more flour if the dough starts to stick. Once the dough is rolled out you can cut the dough into 2 inch by 2 inch squares. Add a bit of extra flour and with your fingertips gently separate the noodles. You want them to be evenly coated with flour. Spread the noodles out and let them sit for about 10 to 20 minutes.
5. In the meantime the chicken should be done and you can remove it from the pot to a plate. Let the chicken cool slightly. Remove the bay leaves and discard.
6. Shred the chicken and sit aside.
7. Bring the soup back to a simmer and gently drop in the noodles. I like to add a few and then gently stir 1 to 2 times and then add more. Once all of the noodles are added let them cook for about 2 to 3 minutes.
8. Add the shredded chicken back to the pot and gently stir to combine. Check the seasoning and adjust to taste. It is ready to serve. You can serve however you like.

• If the broth is not thick enough for you then you can add about 2 tbsp of cornstarch to about 1/4 cup water and stir. Add a little of the slurry to the soup and stir. It should thicken very quickly. I do this from time to time when I want a more thicker broth.
• If you want a bit of richness then add in a pat or two of butter. Stir before serving.
• If you want a more creamy texture you can add in a bit of cream or milk. Stir before serving.
• I find that 2 chicken breasts is plenty of meat for 3 to 4 people. If you have a bigger family than I do you can add more chicken and double the noodle recipe. Don’t forget that if you want to use store-bought noodles or even egg noodles then by all means do so.
• Add a squeeze of lemon juice to brighten up the flavor. It’s so good. Add some fresh chopped parsley at the end or before serving for a wonderful flavor as well.
• Enjoy ya’ll!