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The Best Homemade Chicken and Noodles

I'm a stay-at-home mom with an endless desire to try new recipes and enjoy already-perfected ones handed down through the years!

the-best-homemade-chicken-and-noodles

A Recipe Perfected Through Generations of Taste-Testing

This is a whole new take on chicken and noodles. This isn't like a soup you buy in a Campbell's can; this is a creamy, filling, chicken-and-dumpling-esque recipe with amazing flavor. And it leaves plenty of leftovers that are just as good the day after! This recipe has been perfected and handed down for YEARS. Some of my earliest memories are helping my mom stir together the flour and eggs for the homemade noodles. Maybe this could become a hand-me-down for your family, too! It's just too good to keep a secret!

Cook Time

Cook timeReady inYields

1 hour

1 hour

Serves up to 12 people with additional sides

Ingredients

  • 8 cups water
  • 8 chicken bouillon cubes
  • One stick Imperial butter
  • 3 large chicken breast
  • 2 1/2 cups flour
  • 5 large eggs
  • Salt and pepper to taste

Preparation

  1. Find a good-sized pot that can hold up to 10–12 cups of water (you only need 8 cups of water in this recipe, but you want room to stir).
  2. Add the 8 cups of water to your pot and place on high heat.
  3. Add the 8 chicken Bouillon cubes, 1 stick of Imperial butter, and 3 large chicken breasts to the water and stir.
  4. Once the water starts boiling, reduce to medium heat.
  5. While the chicken breasts are boiling, get a medium-sized bowl and add the 2 1/2 cups of flour along with the 5 eggs. Stir until you get chunks of flour throughout, and the egg yolks are completely incorporated.
  6. Knead the dough until you've collected all of the flour into one ball (a few crumbs and pieces at the bottom are OK).
  7. Flour your working surface and begin to roll out your dough. You want to go for a rectangular shape as much as possible so you have even layers to cut out your noodles.
  8. Once you have your dough rolled out, cut off any excess on the sides so you have smooth, even lines all around.
  9. Cut out smaller rectangles with a plastic spatula about 4 inches wide, and 8 inches tall. (If it's not perfect, or your rectangles end up shorter than 8 inches, that is totally fine! But you do want them at least 4 inches wide as this will be the length of your noodles.)
  10. Once you have your rectangles cut out, flour a cutting board and start stacking them, largest to smallest, flouring the top of each rectangle generously so that they do not stick together. (Make sure you have all the ends of the rectangles on one side, if you don't keep the side even you will come out with very odd-shaped noodles!)
  11. Once you have your rectangles stacked and floured, use a long non-serrated knife and cut your noodles right to left, making sure you keep the width of your noodles consistent. (You can make them as big as you want them! But keep in mind the bigger you make them, the longer the cooking time! I usually keep mine about 1/4 of an inch thick.)
  12. After you're done cutting your noodles, place them back in a bowl and shake them around as to coat all of them generously with flour all the way around. Once they are all coated evenly, put the bowl aside and by now your chicken should be cooked!
  13. Put the heat on low, and remove your chicken breasts onto a plate (I wouldn't recommend paper plates. You'll end up shredding the plate, and you'll get paper in your chicken). I usually have one plate to put the chicken breasts onto and another to shred them on!
  14. Grab two forks and use one to hold the chicken breast in place and use the other to shred the cooked chicken breasts into desired sizes.
  15. Once all of your chicken breasts are shredded, add the shredded pieces back to the pot and turn back up to medium heat.
  16. Also add in your noodles, stirring while you incorporate as to prevent sticking.
  17. Add salt and pepper to taste (I usually keep adding the pepper until I see little pieces throughout and add roughly the same amount of salt) and stir every 2–3 minutes until done! (About 20–30 minutes or until thick and noodles are done!)

Tips

  • If your chicken and noodles become too thick, and your noodles are still not done, add about a cup of water and stir. If it becomes too thick again, and your noodles are still not done, repeat this process until your noodles have reached your desired consistency.
  • If your dough is having a hard time coming together, and there are still a lot of chunks at the bottom that won't adhere, add another egg (as egg sizes differ, sometimes you may need more or fewer eggs). And add a little flour as well to take down the stickiness. Also, if you have too many eggs and not enough flour, add some more flour until it comes together nicely.

© 2018 Dariann Gretz