These homemade noodles happen to be one of my family’s favorite dinners, but I wasn’t sure if this recipe was ever going to make it onto my blog. I knew it was going to be hard to make them look good in a photograph (partly because the food is all white), so I kept putting it off and putting it off. After two years, I finally decided to give it a shot. I’m not totally happy with the photo I got because you can’t see the chicken gravy very well. And believe me, I understand that noodles on top of mashed potatoes sounds really weird. So if Foodgawker doesn’t accept my photo this time, I’m going to be good with it. You’re just going to have to trust me on this one. I promise they taste really good.
This recipe was handed down to me from my mother-in-law, Char Jones, soon after I married her son. Char grew up in Iowa, and I think this is probably a regional dish because both her mother and her mother-in-law made these homemade noodles with chicken. Sometimes they would replace the chicken with beef or ham. My relatives all lived in Kentucky, and we ate plenty of chicken, but it was fried chicken. I had never heard of this dish until I got married, and yep, I thought it was really strange that it was served on top of mashed potatoes. But that’s how I’ve been making it for more than thirty years now, and everyone in my family loves it.
I would like to dedicate this post to my mother-in-law, who passed away in 2010. This is a photo taken of her with my kids when they were young.
To make these homemade noodles, you roll the dough very thin, then you roll it up like a jelly roll and slice it. After that, you unroll the long strips of dough and cut them into shorter noodles. I actually have a pasta attachment for my KitchenAid mixer, and I used it for this recipe once. It turns out that I prefer the way they look when they are rolled and cut by hand.
Don’t forget. . . If you’re cookin’ DINNER, make sure it’s a WINNER!
Recipe Courtesy of Char Jones/Adapted by Winner Dinners
1 large whole chicken (a stewing chicken is best)
8 cups water
6 bouillon cubes
4 eggs, lightly beaten
1/4 cup milk
2 teaspoons salt, divided
2 to 3 cups of flour
1 (14-ounce) can chicken broth
1 teaspoon pepper
Place the chicken in a large pot and add the water and the bouillon cubes. Bring to a boil. Turn down the heat and cook for at least 1 hour, and possibly longer, until the chicken is thoroughly cooked. Meanwhile, using a whisk, beat together the eggs, milk and 1 teaspoon of salt. Add enough flour so that the dough is not sticky. On a floured surface, knead the dough for a minute or two until it is smooth, adding more flour if necessary. Use a rolling pin to roll the dough very thin (about 1/8 of an inch). Spread more flour onto both sides of the dough so that it is not at all sticky. Starting at one edge of the dough, roll it up in jelly roll fashion so that you have a long roll. Slice the roll into pieces about 3/8 of an inch wide. Unroll several of the slices and lay the long pieces of dough on a cutting board and cut them into noodles about 1-1/4 inch long. Repeat until all of the noodles are cut. Then toss them with a little more flour to keep them from sticking to each other. It’s okay for the noodles to sit out while you prepare the rest of the meal. At this point, begin preparing the mashed potatoes.
Once the chicken is cooked, remove it from the pot, reserving the broth, and allow it to cool for a few minutes. Then remove the meat from the chicken and discard the bones. Cut the chicken meat into bite-sized pieces.
Add the can of chicken broth to the reserved broth in the pot and bring it to a boil. Drop the noodles into the boiling broth, stirring well to make sure they don’t stick together. Add the chicken meat, the remaining 1 teaspoon of salt and the pepper. Bring to a boil again and cook for about 20-30 minutes or until the noodles are cooked through (cut one to test) and the chicken gravy has thickened. Taste and add additional salt and pepper as necessary. Serve over mashed potatoes.