We had my home made noodles and chicken for dinner two nights ago with mashed potatoes...soooo good. I've been making these for more years than I can count:

{{gwi:2053277}}

Place 1 1/2 cups all-purpose flour in a bowl. Make a well in center of flour; put 3 eggs in center of well and begin beating eggs with a fork allowing flour to gradually fall in from sides. Mix until flour is incorporated. Turn out onto floured surface. Knead and add flour until smooth and elastic and dough will hold no more flour (about 10 minutes). Begin rolling dough in a circle working from the center out. Keep rubbing flour on surface and turning circle over until very thin (1/16th inch), I like to do it until I can almost see through it. Allow circle to dry about 45 minutes. Cut circle into 4-inch wide strips. Stack the strips and begin cutting noodles. Cut noodles very small because when cooked they double in size. After cutting allow to dry at room temperature over night.

Meanwhile, bring one chicken to a light simmer in salted and peppered water. Cover pot and set heat to low and continue to just barely simmer for at least an hour until very tender; do not boil! Allow chicken to cool in the broth. This will produce a clear broth and a very tender chicken. Remove chicken from broth; and remove skin, cartilage and bones; tear into pieces. Meanwhile strain broth and place in the refrigerator. After broth is cold, remove top layer of fat. Bring broth to a rapid boil. Add dried noodles. Cook stirring often about 20 minutes. Add chicken pieces and return to boil. Remove from heat and cover tightly. Leave covered and do not peak for 20 minutes.

**For thicker broth make a slurry by stirring together a mixture of 1/3 cup flour and 1/2 cup water or broth, stir in after noodles are cooked and bring back to a boil stirring until thickened. I make the noodles and cook the chicken the day before.

Marilyn

Sounds really tasty !! However, would add a carrot, some celery and onion....all vegies cut into chunks and cooked with some of the chicken broth until just done (not over-cooked).

A versatile recepe that can be customized to taste.

Thank you.

Chicken and sliders! Are you ready? Here goes:

Season chicken pieces (with skin and bone for best flavour) with salt, pepper, and a bit of poultry seasoning. Brown chicken pieces in a large stock pot, using a little oil or margarine (butter will burn) if needed. I like to use a mix of breasts (for meat) and legs (for flavour). Add 1/4 cup white wine to the pot to deglaze (watch out, it spatters! And do it off the burner to prevent a blaze. This isn't flambe after all LOL. And this step is optional).

Add enough water or chicken stock to cover pieces plus a bit more. Add a quartered onion, a carrot cut in two inch pieces, and a stalk of leafy celery cut in two. Add some peppercorns (about five). Bring to a boil or simmer, and allow to boil/simmer until the meat is tender and cooked through. If dh and dd aren't home I can add the veggies and they don't know. If they are home and will notice, I make do with onion powder. Sad but true!

Now some notes. Bringing the pot to a gentle simmer, never allowing it to boil and keeping the chicken in for a very long time will yeild a flavourful clear base. Boiling it harder means the chicken will cook faster and you will get a good enough broth in a short time....but you will have to scoop foam and the base may be cloudy. I am not a purist. I go for the "boil it like crazy" camp so I can realistically get dinner on the table before midnight ;).

Strain the broth, reserving chicken and discarding the veggies. Or, you can chop the veggies and return to the broth but they are very soft! Defat the broth if desired. You can now chill the broth and chicken separately to finish another day, which makes it easy to lift the solid fat off the broth if you want.

Taste the broth. Season with salt and pepper, and some bouillon powder if needed. You want a nice flavourful broth or your finished dish will be bland. Dip out 1 cup (8 ounces).

Bring broth to a boil.

In a food processor fitted with the metal blade, combine four to five cups of all purpose flour, a dash of salt, some pepper, and a knife tip of baking powder (less than 1/4 tsp). Pulse once or twice to combine. Beat one egg with a tbsp or so of water. Stir into reserved broth (it can be warm, but not scalding hot or you will have scrambled eggs). Start the machine, and slowly drizzle the liquid in. Allow to process until the dough comes together and follows the blade around the bowl. This is "kneading" the dough for you. If it does not come together after a good minute, add a bit more water until it does.

Remove dough from processor, divide into four pieces, and wrap individually in plastic wrap. Let rest at least 20 minutes.

Roll out dough, using flour liberally, until desired thickness. Not too thick, these are nice toothsome noodles and you don't want bricks!

Cut into strips then across into rectangles. Drop into boiling broth, stirring after adding to keep them from sticking. Repeat with remaining parts of dough. After you add the last noodle, let the pot boil for a few minutes to make sure they are all cooked through, stirring often. If the juices are not a thick gravy by now, you can add a flour/water slurry to thicken more.

Pull cooked chicken from bones, discarding any skin or ick (rofl!). Stir meat back into the pot with the noodles and gravy. My mother would reserve the meat for another use, and serve the above with fried chicken. We eat this with mashed potatoes and corn....the only time I ever knew my mother to serve more than one starch at a meal!

It reheats well, but you might want to add some water as the juices really thicken after refrigeration.

I call it

Here's my recipe.

Ann

Home Cookin Chapter: Recipes From Thibeault's Table

5 to 6 whole small cooking onions

2 or 3 stalks of celery

2 or 3 potatoes - halved or quartered (Do not use potatoes in stew if making Southern Style dumplings. I make mashed potatoes to serve with Southern style dumplings)

1 clove of garlic

fresh thyme or dried

1 bay leaf

chicken broth
--------------------------------------

Mix dry ingredients and cut in shortening. Add enough milk to make a soft wet dough. Drop by tablespoon on to the top of stew and cover and simmer on low for about 15 minutes.

--------------------------------------

Mix dry ingredients and cut in butter. Add enough milk to make a soft dough. Knead for a minute until smooth and let sit for 1/2 hour. Roll out dough to desired thickness. Dough should be on the thin side. Cut into 1/2 inch strips, 1 1/2 to 2 inches long.

Drop into boiling stew and simmer for 15 to 20 minutes or until noodles are cooked.

--------------------------------------

.
Add chicken to a pot and cover with chicken broth or combination of
water and broth.

Add 1 garlic clove, a few sprigs of thyme and bay leaf. Cook for 15
minutes and add whole peeled onions, celery cut into 1 1/2 inch pieces
and simmer until onions are tender. Remove Chicken from pot and
separate meat from bones. Add chicken back to pot. If using potatoes
add now.

Now add what ever dumpling recipe you are using and simmer until
dumplings are cooked.

If you like your stew thicker, mix some flour and milk or cream in a
jar and pour into hot stew.

Hmmm...
I cook a chicken with a quartered onion and several stalks of celery in about 2 cups of water....keep turning the chicken so it all cooks....drain the chicken, save the broth and skim off the fat...
Pull the chicken from the bone....
Sautee an onion and a couple of stalks of celery in 1/2 a stick of butter until soft.....remove veggies, add 1/4 cup of flour to the butter in the pan....cook a bout 30 seconds and slowly add the reserved broth whisking all the while and 1 1/2 cups whole milk....boil for 2 minutes.....and if you like it thicker, add a couple of Tablespoons of flour to about 1/2 cup milk.....whisk until smooth and very slowly add to the bubbling sauce.....add the cooked celery and onion and as much of the meat as you like and pour over cooked noodles.
Linda C

My mom made chicken & noodles or beef & noodles similar to Marilyn's version. Always served over mashed potatoes.

I consider dumplings something totally different.

Cindy, I always considered dumplings something different too until I became friends with a southern gal from Alabama. Susan served what she called chicken and dumplings and I was expecting what I was use to, the fluffy kind, but her idea of dumplings were more like noodles. What Sharon calls Sliders. Served over mashed potatoes too.

Ann

The only chicken dumplings I've had are more like a soup or stew served in a bowl.

Chicken and Noodles

Now be prepared because I make alot of this so that we always have leftovers for the next day. You will probably need to cut this recipe in half.

* 6 big boneless Chicken breast, washed with the fat removed
* 2/3 cup parmesan cheese plus some more for the chicken
* 2 cans (26 oz) Campbells Cream of Chicken Soup
* vegetable oil
* 3 1/2 cups water
* black pepper
* About 1 1/2 pounds wide egg noodles
* Garlic salt
* flour

1. In a bowl, make a mixture of flour, garlic salt and parmesan cheese for coating the chicken.
2. Wash and cut the chicken into chunks and coat with flour mixture.
3. Brown the pieces in vegetable oil until done (about 20-30 mins).
4. While the chicken is cooking, cook the egg noodles and drain. Set aside.
5. In same pot, heat soup, water, pepper, parmesan cheese until creamy and hot. Stir frequently on med. heat because it WILL burn.
6. Add noodles and chicken. Mix well and enjoy!!

I hope you will try this and tell me how you all like it. My family can't seem to get enough of it and I've never heard a complaint from anyone else about it either. You may want to make the chicken ahead of time since it is somewhat time consuming. The rest is just easy.

Note: If you like a lot of garlic and parmesan flavor, spinkle some on the chicken as it is frying. The kids like to "test" the chicken when its done to make sure it tastes good!

THESE SOUND GREAT!! I printed them all. (I always forget about the recipe exchange.)