Grandma Myrtles Chicken And Noodles Recipes

Steps:

• Cook 1 chicken in pot with water nearly covering chicken, 1 stalk of celery, and salt and pepper (to taste). Simmer slowly until chicken is tender.
• Remove meat from bones and cut into bite sized pieces.
• Add water to strained broth until desired amount is reached. If wanted, add 1 teaspoons instant chicken boullion or oleo.
• To make the noodles, combine 2 beaten eggs, 1 teaspoon salt, 1/4 cup milk, and then add 2 cups flour. (May also add extra egg yolk for color.) Roll thin; let stand for 20 minutes. Roll up loosely and slice. Spread out and let dry.
• Add chicken pieces to broth.
• Drop noodles into boiling broth and cook uncovered for about 10 minutes.
• If desired, cook chopped onions and carrots in butter or margarine and add them to the mix.

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:

• Cut up chicken, place in pot, cover with water. Add salt and onion. Cook until it boils, turn down and simmer until tender (about an hour). Remove chicken and leave a little water on it.
• Beat eggs with fork, add salt and flour a little at a time until you can't stir it.
• Throw dough out on floured board. Knead. Roll to 1/8" thick. Cut long thin strips.
• Make sure chicken soup is boiling then add noodles - one at a time (so they don't stick). Add all noodles and keep barely boiling for about an hour. Remove bones from chicken. When noodles are finished, add deboned chicken to soup and serve.

Steps:

• Stock: Cut away any obvious fat from chicken and place only dark meat chicken parts in Dutch oven or stockpot; add water, onion, carrot, celery, parsley stems, peppercorns and cloves.
• Bring to boil, skim off foam at top and then add thyme; reduce heat to simmer; simmer 20 minutes and then add chicken breast; simmer another 25 minutes until chicken is tender.
• Remove the chicken but continue to simmer broth; as soon as chicken is cool enough to handle, remove meat from bones and return bones to broth; simmer another 20 minutes.
• Noodles: While the chicken and stock are simmering, make the noodles; in a food processor, process flour, eggs, oil, water, oregano, cheese and salt 45-60 seconds to mix and knead the pasta; (if making the pasta by hand, place flour on work surface and make a well in the center; add the other ingredients to the well and mix with hands to form dough; knead on floured surface for 10 minutes); cover dough and let rest 10-20 minutes.
• Divide dough in half and roll each as thinly as possible to a 14" square; trim the edges to make somewhat straight; lightly flour the surface of the dough; roll each square loosely, as for a jelly roll; cut each roll with sharp knife into 1/4" slices; shake slices open.
• Lay half of the noodles flat in a loose, overlapping mound; cut into 2" lengths and spread them out to dry for about 15 minutes; lay the other half of the noodles out flat to dry or drape on pasta dryer; when noodles are somewhat dry and do not stick together, roll in several loose circles of a few noodles each and seal in platic bag in a single layer; use in another dish of your choice within 2-3 days.
• Soup: Strain broth and return to pot; add stock and bring to a boil; add carrots and cook 2 minutes; add peas and noodles and cook another 2 minutes; add chicken, parsley, parmesan and salt and pepper to taste.

Steps:

• Use German/Amish-style egg noodles for best results.
• Boil chicken until the meat falls off the bone.
• Debone and cut it up into tiny pieces.
• Put mean back into water, boiling, and add the egg noodles.
• Add salt and pepper to taste.
• Boil until noodles grown in size and are soft, and all water is absorbed or boiled off.

Steps:

• 1. Put whole chicken into a large pot with water so 1/2 chicken is
• submerged and bring to a boil.
• 2. Make noodles while chicken is cooking. (Directions below).
• 3. When chicken is completly cooked (no pink), take it out of the pan and rip all the white meat off the chicken and put it back in the broth.
• 4. Put the broth back on the burner add in about 1 or 2 shakes of the Ground Marjoram, Ground Sage, Tyme Leaves poultry Seasoning, and a little bit of Sweet Basil.
• 5. Add the 2 Chicken Bouillion Cubes and 3 teaspoons of salt to the broth, mix periodically.
• 6. Finish noodles below -- and add to the broth, unrolling each one first.
• 7. When all noodle are in the pot, simmer for 10 minutes, serve and enjoy!
• Noodles:.
• 1. While chicken is cooking, make the Noodles.
• 2. Put 3 cups of flour into a large bowl.
• 3. Make a well in the flour and add 6 eggs, a 'shake' of marjoram, sage, thyme, poultry seasoning, and 2 t of salt to the flour and stir.
• 4. Pour and spread 1 1/2 cups of flour onto the counter.
• 5. Put 1/ 2 of noodle batter onto the flour (will be very runny -- put some flour on top before attempting to roll) and roll with a rolling pin until desired noodle thickness.
• 6. Roll up batter into a long roll, slicing the roll into 1 1/2 swirls.
• 7. When broth is done, add noodles by unrolling each one into the chicken and broth pot.
• 8. Repeat steps 4-7 with other 1/2 of batter.
• 9. Let pot simmer for 10 minutes -- serve and enjoy!