Babas Homemade Chicken And Noodles Recipe 455

Steps:

• In a large pot, mix the cream of chicken soup, cream of mushroom soup, chicken broth, and chicken meat. Season with onion powder, seasoning salt, and garlic powder. Bring to a boil, and stir in the noodles. Reduce heat to low, and simmer for 20 to 30 minutes.

Steps:

• Boil a fat hen with onion and celery until meat falls off the bone ; remove chicken, celery and onion from broth - leave broth in large soup pot. Noodles: Beat eggs with a fork or whisk (in large bowl) Stir in: 10 Tbs. evaporated milk (2/3 cup) In a separate bowl, mix together 1 tsp salt, ½ tsp baking powder and 2 cups of flour Mix with milk and egg mixture Add about another cup of flour until dough is stiff. (approx.. 3 cups total) On a floured surface, roll dough until about 1/8 inch thick rectangle Let dry 15-30 minutes Roll up the flattened dough (Be sure there's still flour on both sides so it won't stick together...it will look like a log) Slice ¼ inch wide - don't make too wide Unroll slices and pinch to about 3-inch strips Let "dry" on cookie sheets for about an hour or put in freezer; then in bags when frozen Drop (a few at a time) into boiling chicken broth; if frozen, drop in while frozen Bring to full boil. Turn down to a simmer, cover and cook until tender; stir often. (Cover and cook 15-20 min.) Can add in some of the chicken from the hen.

Steps:

• The chicken can be whole pieces or bite sized whatever you prefer. I like to cut chicken breast into bite sized pieces.
• In a large soup pot boil chicken in water or chicken broth. Add garlic, salt and pepper to taste.
• While chicken is boiling combine flour, salt and eggs into a large mixing bowl. Start with a 1/4 cup of milk and add more milk or flour to get a pie crust type consistency.
• Roll out dough on a floured surface as thin as you like remembering that the noodles will probably double in thickness when cooking (Thinner the better in my mind). Cut the noodles with a pizza or noodle cutter. I typically cut them into 1/2 inch by 5 inch pieces.
• If the chicken is finished cooking then add the noodles into the boiling broth and cook until done. (If they are not finished you will see a white center, the noodles turn yellow when cooked) Takes about 5 minutes to cook at the thickness that I roll the noodles.
• Add the worcestershire sauce and butter.
• Serve in a bowl or plate depending on if you want lots of broth or not and I recommend sprinkling parmesean cheese over the top when finished.

Steps:

• In a large pot over medium heat, combine chicken, celery and their tops, carrot, onion and its peel, and pepper. Pour broth over and bring to a boil. Cover, reduce heat and simmer until chicken is tender and falls from the bone, about 45 minutes.
• While chicken is cooking, make noodles. In a large bowl, combine eggs, water, oil, salt and enough of the flour to make a stiff dough.
• Strain chicken stock, reserving meat, celery and carrots. Pull meat from bones and return strained stock and meat, celery and carrots to pot. Bring to a boil. Make noodles by cutting dough from a broth-dipped spoon or using scissors or your fingers to make small, chickpea sized, noodles and dropping them in the boiling water. When the noodles rise to the surface they are done.