Classic Egg Noodles and Chicken
When it comes to comfort food, few dishes can rival the nostalgic warmth of classic egg noodles and chicken. This classic combination brings together tender, hand-rolled noodles and succulent chicken in a rich, savory broth that’s perfect for any season. As a home cook, there’s something incredibly satisfying about creating this dish from scratch, knowing that each step, from kneading the dough to simmering the chicken, is infused with love and care. Let’s dive into the joys of making homemade egg noodles with chicken and explore some tips and insights to help you recreate this timeless meal in your own kitchen.
Why Homemade Egg Noodles Are Better
There’s a world of difference between store-bought pasta and homemade egg noodles. The texture, flavor, and freshness of homemade noodles are unparalleled.
I remember the first time I made egg noodles from scratch; I was amazed at how something so simple could taste so extraordinary. The process might seem daunting at first, but with a few simple ingredients and a bit of patience, you’ll be rewarded with noodles that are tender yet have a delightful bite.
Ingredients and Preparation
The beauty of egg noodles lies in their simplicity. All you need are flour, eggs, and a pinch of salt. The process of mixing and kneading the dough is almost therapeutic, transforming humble ingredients into a pliable, silky dough. Here’s a little trick: if you let the dough rest for about 30 minutes after kneading, it becomes much easier to roll out.
When I first started making these noodles, I was hesitant about getting the dough just right. But after a few tries, I found that the key is to trust your instincts and not be afraid to get your hands messy. Rolling out the dough and cutting it into noodles of your desired thickness and length allows for a personalized touch that elevates the dish.
Creating a Flavorful Chicken Base
Building the Broth
A great chicken noodle dish starts with a flavorful broth. The goal is to maximize the flavor to create a rich and comforting base for your noodles.
- Start by seasoning your chicken with salt, pepper, and the herbs or spices
- Place chicken in a skillet and fill until chicken is partially covered with water(about 3/4 of the thigh is covered). Bring water to a simmer, cover and let simmer for 20-25 minutes or until internal temperature is 170-175° Fahrenheit. If you are using a different cut of chicken, cooking time may vary. Once the chicken is fully cooked remove the chicken with a slotted spoon and set it aside to cool. Cover the skillet and set aside.
- Bring water to a simmer, cover and let simmer for 20-25 minutes or until internal temperature is 170-175° Fahrenheit. If you are using a different cut of chicken, cooking time may vary. Once
- Once the chicken is fully cooked remove the chicken with a slotted spoon and set it aside to cool. Cover skillet and set aside
Shredding the Chicken
Once the chicken is cooked through, remove it from the broth, let it cool slightly, and then shred it into bite-sized pieces. This step ensures that every spoonful of your noodle dish will have tender chunks of chicken. Pro tip: use two forks to shred the chicken—it’s quick and keeps your fingers clean.
Bringing Egg Noodles and Chicken Together
With your homemade noodles and rich chicken broth ready, it’s time to combine these elements into a harmonious dish.
Cooking the Noodles
Start by bringing a pot of chicken broth and water to a boil, then add the egg noodles. Let it return to a boil and cook until the noodles reach the desired tenderness, which should take approximately 8-10 minutes.
The noodles will absorb the flavors of the broth, becoming infused with savory goodness. Cooking time may vary depending on the thickness of your noodles. Using a slotted spoon, remove the noodles.
Leave about 1/4 cup of the seasoned water in the skillet and return the shredded meat to the skillet, heating it for a few minutes until it is warmed through.
Then, add the cream of mushroom soup, cream of chicken soup, and 1 1/4 cups of the chicken broth used to cook the noodles. If you prefer a thinner sauce, you can add additional chicken broth to reach your desired consistency.
Finally, on medium-low heat add the egg noodles to the sauce and heat for an additional 5-8 minutes.
Serving Suggestions
Homemade egg noodles with chicken is a versatile dish that can be enjoyed on its own or with a variety of accompaniments. Serve it with a side of crusty bread for dipping, or pair it with a simple green salad for a balanced meal. For a touch of indulgence, top each bowl with a sprinkle of grated Parmesan cheese.
Making homemade chicken and egg noodles is more than a meal—it’s an expression of love and tradition. Making homemade chicken and egg noodles is more than a meal—it’s an expression of love and tradition.The process may require a bit more effort than opening a can of soup, but the rewards are well worth it. "The rich, homemade flavors, satisfying noodle texture, and comforting warmth of the chicken broth make this dish stand out."
Whenever I make this dish, it brings back memories of family gatherings and cozy nights at home. There’s something incredibly heartwarming about serving a bowl of homemade egg noodles with chicken.
So, roll up your sleeves, dust off your rolling pin, and dive into the delightful world of homemade egg noodles with chicken. We love to hear from our readers so please let us know how the dish turned out for you in the comment section below. Happy cooking!
Homemade egg noodles paired with flavorful shredded chicken in a rich, savory broth. This comforting dish brings together simple, fresh ingredients for a hearty meal that's perfect for any occasion.
- 250 g All Purpose Flour
- 54 g Egg Yolks ((Approx. 3 Eggs))
- 100 g Whole Eggs ((Approx. 2 Eggs))
- 1 tsp Salt
- 2-4 tbsp Water
- 32 oz Chicken Broth
- 1/2 tsp Seasalt
- 1/2 tsp Pepper
- 1 tsp Rosemary
- 1 tsp Thyme
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Oregeno
- 1 cup Water
- 1 lb Skinless Chicken Thighs
- 1 can Cream Of Mushroom Soup
- 1 cup Cream of Chicken Soup
- Prepare your work surface: Clear a clean countertop or a large cutting board for kneading and rolling out the dough. Dust it lightly with flour to prevent sticking.
- Combine the flour and salt in bowl. In a medium bowl mix together the eggs and milk. Incorporate 1 cup of flour into the milk/egg mixture. Continue adding 1 tablespoon at a time to dough until can form into a ball. Dough maybe a little sticky to the touch.
- Take dough out of bowl and put on prepared lightly floured surface. Knead dough for 3-5 minutes until it is no longer sticky. Dough should be smooth and elastic.
- Turn the dough out onto your floured work surface and knead it for about 3-5. You want the dough to become smooth and elastic. If it's sticky, you can add a touch more flour as needed. Cover dough with a clean kitchen towel and rest the dough for 10 minutes. This allows the gluten to relax and makes the dough easier to roll out.
- Roll out the dough. After the resting period use a rolling pin to roll it out very thin, around 1/8th thinkness or your desired thickness. You can make the noodles as thick or as thin as you like, but depending on thickness may change the length of cook time.. Keep dusting with flour as needed to prevent sticking.
- Once the dough is rolled out, you can cut it into your desired noodle shape. You can use a knife to cut wide egg noodles or use a pasta cutter for specific shapes. Cover noodles with clean kitchen towel until ready to cook.
- In a bowl combine together rosemary, thyme, garlic powder, onion powder, salt and pepper and set aside. Rinse chicken thighs cut off any excess skin and pat dry. Season both sides with the combined spices.
- Place chicken in a skillet and fill until chicken is partially covered with water(about 3/4 of the thigh is covered). Bring water to a simmer, cover and let simmer for 20-25 minutes or until internal temperature is 170-175° Fahrenheit. If you are using a different cut of chicken cooking time may vary. Once chicken is fully cooked remove chicken with a slotted spoon and set aside to cool. Cover skillet and set aside.
- Bring a pot of chicken broth and water to boil and add egg noodle. Return to a boil until desired tenderness about 8-10 minutes. Time with vary depending on the thickness of your noodles. Remove noodles with slotted spoon.
- Remove all but about a 1/4 cup of the seasoned water from the skillet and place shredded meat back in skillet for a couple minutes or until meat is heated through. Add in cream of mushroom soup, cream of chicken soup and in 1 1/4 cup of the chicken broth that you cooked the noodles in. If you wish for a thinner sauce you can add additional chicken broth to reach your desired consistency. Add egg noodles into sauce and heat for an additional 5-8 minutes.
MEAL IDEAS:
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Shredded Chicken:
Remember that egg noodles come in various shapes and sizes, so you can choose the one that best suits your intended dish. Homemade egg noodles are also an option if you want to customize the thickness and texture of the noodles to your liking.
Thank you for trying our recipe. Please leave a review in our comment section if you enjoyed it or have any questions.
Enjoy your day.
Sandy