It’s What’s Cookin’? Wednesday!
Summertime is always so full of outdoor activities… open houses, weddings, family reunions, cook-outs, and pool parties are always on our calendar for the summer months. I love getting together with family friends, and I really love sampling all the great food that everyone brings… it’s the best of BOTH worlds!
So… out of allllll the side dishes that you make, what is your favorite potluck recipe to bring to an event?
Mine is definitely homemade chicken & noodles!
It’s a pretty inexpensive way to feed a LOT of people… and it’s such a yummy comfort food!
Granted, this is a little time-consuming to make, but there never seems to be any left when it’s time to pack up my crock pot and head home to wallow in misery from all the delicious food that I just HAD to try… and didn’t have to make!
This recipe definitely tastes best with homemade noodles, but you can certainly substitute those store-bought, full of preservatives, bags of egg noodles.
I’ll admit… I’ve had to substitute occasionally myself because I just didn’t have the time to make the homemade noodles. On those occasions, I try to buy the Amish-type egg noodles. They’re a little pricier than the “other” bags of noodles, but they’re closer to the taste and texture of homemade.
- 1/2 whole fryer chicken (or an amount equivalent if using chicken breasts or thighs)
- 1 can chicken broth OR 3-4 chicken bouillon cubes
- 2 eggs- slightly beaten
- 1 cup water
- 2 cups all purpose flour
- 1-1/2 teaspoon baking powder
- 1 teaspoon salt (again, I use popcorn salt for ALL my recipes)
- 1/2 stick of softened butter
- 1 can cream of chicken OR cream of celery soup
- 1/2 cup milk
- 1 Tablespoon flour OR cornstarch
- 1-2 Tablespoons chicken base
- Remove any skin from chicken and place in a large pot
- Add chicken broth (OR bouillon cubes) and enough water to cover the chicken
- Bring to boil, then cover and simmer until tender (approximately 1 hour)
In the meantime...
- Combine flour, salt and baking powder in a large bowl
- Cut in softened butter
- Mix in eggs and enough water to achieve a doughy (but not real sticky) consistency (add more water if too crumbly, or more flour if too moist)
- Turn dough out onto a clean, dry, floured surface and knead for about 5 minutes- adding small amounts of flour, if necessary
- Cover dough and let it set
Continue with the chicken...
- When chicken is done, place colander in another large pot (or bowl) to catch the broth from the cooked chicken. Allow chicken to cool in the colander and return chicken broth to a soft boil, then reduce heat to simmer
Continue with the dough...
- Begin rolling out the dough onto a floured surface (or use your pasta roller if you have one!) until about 1/8" thick
- Use a pizza cutter (or knife) to cut the dough into strips or rectangles until all dough is used, and drop into the broth- you may have to add a little more water to just cover the noodles. Make sure you stir after each addition of noodles to keep them from sticking together.
- Cook noodles until done, but not over-done. Remove from heat and drain about 3/4 of the liquid from the pan- reserve about 2 cups of the drained liquid to add back, if needed.
- Shred or tear chicken into bite sized pieces and add to noodles
Add the finishing touches!
- Mix 1 Tablespoon flour OR cornstarch to the can of creamed soup and pour over chicken and noodles
- Add 1/2 cup of milk and 1-2 tablespoons chicken base (more or less depending on your taste preference) and mix thoroughly
- If needed, slowly begin to add the reserved liquid a little at a time until you have a thick and creamy consistency
- Simmer until warmed through
- Serve immediately, or place in a small crockpot on lowest setting.
The amounts listed in this recipe will fill up a small crockpot, which is usually enough for a family dinner.
We like to break ALL the “nutrition” rules and eat these over mashed potatoes (homemade, of course!)… mmmmmmmm!
Don’t forget to CLICK ON THE LINK ABOVE and LEAVE A COMMENT! I’d love to know how they turned out for you 😉