February got away from me, (darn you, short month!) but for March, I was ready for Kitchen Belleicious' Recipe Challenge. I've been wanting to make my mom's homemade chicken and noodles for a while now, and this challenge was the perfect opportunity. So I called my mom to get the "recipe" (although I'm not sure it could be called that). She's made chicken and noodles so many times she just knows, you know? So this was my attempt to recreate that. For all of you who have tried to recreate one of your favorite dishes of your mom's, (or grandmas, etc.) you know just what a challenge that can be.
But the pictures below are proof that I did it. Yes, I got some real wonky-looking noodles. But the important thing is that it tasted fantastic! Maybe not exactly like my mom's, but not bad for a first attempt.
Where I come from, you can't eat a steaming bowl of chicken and noodles without mashed potatoes. Step one: fill your bowl with the fluffy mashed 'taters.
Step two: heap chicken and noodles on top of the potatoes. Step three: eat. Repeat as necessary.
Here's the closest thing I can give you to a recipe.
Chicken and Noodles:
One whole chicken, cut up, or 4 bone-in chicken breasts (this is what I used, I like white meat best)
One onion, quartered
2 bay leaves
salt and pepper
1 can chicken broth (optional: only if you don't get enough stock from the chicken)
flour (I have no idea how much I used--2 1/2 to 3 cups, maybe)
1/4 cup chopped parsley
mashed potatoes (this may be optional for you)
Place the chicken in a large pot and cover with water. Add the onion, bay leaves, salt and pepper. Bring to a boil, then lower to a simmer. Cook until the chicken is done (about an hour?) then take the chicken out to cool for a few minutes.
While the chicken cooks, make your noodles. Put the eggs in a large bowl, and add enough flour to make a sticky dough. Cover your work surface with flour, as well as a rolling pin. Working in batches, take some dough, cover it with more flour, and roll it out. (Keep adding flour, otherwise it will stick.) Roll the dough very thin (maybe 1/8" or less) because the noodles will plump when you cook them. As you roll each sheet out, set it aside to dry out for a bit.
When the chicken has cooled, remove the meat from the skin and bones and shred it using two forks or your hands. Put the chicken in a bowl. I put the discarded bones back in the pot and let them cook for a little longer to add flavor to the stock. Then, strain the stock using a fine sieve, remove the onion and bay leaves, and return the stock to the pot and bring it to a boil. (At this point, if you don't think you have enough liquid, add the canned broth.)
After the noodle sheets are dry, add a dusting of flour if any still look sticky. Otherwise, you can do one of two things. Using a pizza cutter, cut each sheet into strips about 1/2" wide. Or, roll each sheet (as if you were making cinnamon rolls) and cut the log into 1/2" strips. I did the latter, because that's the way my mama does it. This sometimes results in noodle blobs, (when they stick) which might just be my favorite part of chicken and noodles.
Add the noodles to the boiling stock, and let them cook (maybe 5 minutes?). Then add in the shredded chicken and let it heat through. Test for seasoning, then stir in the chopped parsley. Serve over mashed potatoes, if you're so inclined (which you really should be).
If you make this, please let me know how it goes. Clearly, I'm not an expert-recipe writer, so any suggestions are welcome!
Thank you so much Jessica of Kitchen Belleicious for hosting the challenge and motivating me to make this recipe!