Chicken and Noodles (LID)

Chicken and Noodles

I used the Crockpot Chicken and Chicken Stock I made yesterday for the Chicken and Noodles.

This recipe is based on my great-grandmother, Lola’s recipe for chicken and noodles.  It was her signature dish and she fixed it every time we went to visit her.  I made a few changes to her recipe to so that it is suitable for LID. Making the noodles is a bit labor-intensive, so if you are feeling bad, you probably don’t want to undertake this recipe.

I tend to use lots of flour when making the noodles.  The dough absorbs lots of it, and that is okay.  The flour keeps the noodles from sticking together and ultimately thickens the broth somewhat.

LID Chicken and Noodles

Chicken and Noodles

2 cups flour
1 teaspoon non-iodized salt (I use Morton’s Coarse Kosher Salt)
4 tablespoons shortening
1/3 cup of Egg Beaters 100% Egg Whites
1/4 cup water
Approximately 2 cups of cooked shredded chicken (more or less to taste)
6 cups of chicken stock (you may need to add more, to taste)

Combine flour and non-iodized salt in a large bowl.  Add shortening and use a fork, pastry cutter, or your hands to incorporate into the flour.  Add egg whites and water and mix well.  Flour counter.  Divide dough in half and roll each piece out very thinly.  Cut dough into thin strips (a pizza cutter works well for this).  Toss the noodles with extra flour and set aside (up to 1 hour).

Bring the chicken broth/stock to a simmer in a soup pot. Once simmering, add noodles, stirring to make sure they don’t stick.  Cook at a simmer for about 20 minutes or until the noodles are cooked through and not gummy.  Add shredded chicken and heat through.


1 Comment (+add yours?)

  1. Trackback: LID Day 2: Sopa Ranchera, Chicken and Noodles, and Beer Bread | On a Butterfly's Wings

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