Author: Cassie Stevens
One of my favorite dishes my mother makes for Thanksgiving is her turkey and homemade noodles. OMG! They are so good, she makes them the day before and lets them dry out overnight. Although I have tried many times, I don’t make them the same as my mama. Well, this is a similar recipe to hers. My chicken and noodles has veggies in it unlike my mama’s, but I think it adds a lot of flavor to the stock.
I start by making the dough for the noodles. It’s really very easy, all you need is
2 cups of flour
1/3 cup water
1/2 tsp salt
2 egg yolks and one whole egg beaten
1 tsp olive oil
Prep: In a large bowl stir together the flour and salt, then make a well in the center. In another small bowl mix egg yolks, whole egg, water, and olive oil. Add egg mixture to flour. Mix well. add a tsp of water at a time if too dry. On a floured surface roll out dough and knead until smooth and elastic. (8 to 10 minutes). Cover and let dough rest for ten to fifteen minutes. Cut dough in half and roll out as thin as you want your noodles. Dust with flour on each side so the dough does not stick to the counter and cut with a knife, pizza cutter, or the nifty little roller cutter that I found at a thrift store never opened for fifty cents.
I let mine dry for about two hours. It was dry enough by that time. As soon as it was dry I started the stock. I added a Tbsp of minced garlic and enough olive oil to cover a stock pot. Then I added the veggies:
About three carrots, half an onion, and two stalks of celery. Dice them all up and sweat them out in the stock pot. I also, added two Tbsp butter, cause I can never cook without it. I love butter, real butter! Once your veggies are sweatin’ add 3 cups water and simmer.
Next in a cast iron skillet or whatever pan you have (I love my cast iron skillet) brown your chicken. I used 3 boneless breasts and I seasoned my chicken with salt and pepper and a little bit of minced garlic in the bottom of the pan. Once browned on each side I set aside to rest for a few minutes. Then cut into small cubes and put inside stockpot to finish cooking for about ten to fifteen minutes.
Add 1 Tbsp cornstarch and 1 Tbsp flour and mix well in a measuring cup with just enough water to dissolve. Add to stock pot, then add more water to desired consistency. Let simmer for a few minutes and it will thicken up to a gravy consistency.
Looks yummy right? Time to eat! Pair it with your favorite dinner rolls and you have a great dinner your family will be talking about for a while!