When I was a child and we’d go to visit my Nanny and Grandpa, one thing was sure. There would be lots of amazing things to eat. The cookie jar would always be full. There would always be chicken frying and lemon and chocolate pies baking when we arrived. And at some point during our stay, we’d have Nanny’s Chicken Noodles. They are simple, rib-sticking goodness.
Last weekend we went to mom’s house, and she was making Nanny’s Chicken Noodles for dinner, so I took the opportunity to take the pictures for this post. She wouldn’t let me take her picture – but the hands you see below are hers! LOL If you’re in a hurry, you can make these with canned broth and leftover chicken. It will be almost as good. But it really isn’t much more work to make it all from scratch. Here’s the recipe.
To make your own chicken and broth: The easiest way I know is to cook the chicken in a crock pot. I just cover it with water, add a couple of carrots and celery stalks and a slice of onion, and season it up with salt, pepper, and thyme. Then just let it simmer away until it’s falling apart. Or if you have the time to babysit it, you can simmer this on the stove, then use the same pan to cook your noodles. Less dishes to wash is a good thing. Pull out the chicken and shred or chop it up. Do whatever you’d like with the veggies – you could chop them up in your chicken noodles if you wanted – but I give mine to my chickens as a treat.
- Cooked Chicken – shredded or chopped (about 1 cup or 1 large chicken breast – add more or less to your taste)
- 1 quart broth
- 1 can cream of chicken soup + 1 cup water (optional)
- 2 cups Flour
- 2 Eggs
- 2 eggshells full of water or milk (Yes, that’s how Nanny measured it. Just fill one side of the cracked eggshell. If you’d prefer to use actual measures, that’s probably about 3 TBSP per eggshell.)
- ¼ tsp salt
- Put your broth, soup and water on the stove on high. It will need to be at a full rolling boil when you get done making your noodles.
- Mix last four ingredients just until “sort of” combined (see picture). I cannot stress this enough – at no point in this recipe should you try to make anything “pretty” or “uniform”! The noodles will puff up a bit as they cook and you will never see any imperfections. The extra flour that didn’t mix in will just help to thicken your broth. Mixing too much will make them tough – don’t do it!
- Flour your surface well, dump out the mixture and mush it together with your hands to stick it all together in a mound.
- Flour the top and roll it out thin (think pie crust).
- Cut your noodles with a knife or pizza cutter to the desired width and length. Ours are about ¼″ wide and 4″ long. Don’t worry about the rough edges that make irregular shapes. They’ll taste great and nobody will ever see them.
- Is your broth boiling? Separate noodles as you drop them in the pot.
- Turn the heat down, cover and simmer for about 30 minutes.
- Add the chicken and allow it to warm back up for a few minutes.