Thursday, January 28, 2010

Old Fashioned Homestyle Chicken and Noodles

A whole chicken, stewed down in the same manner as homemade chicken and dumplings, but is then simmered with thick, homestyle noodles. Comfort food, indeed!

Old Fashioned Homestyle Chicken and Noodles

Old fashioned chicken and noodles, made with home style noodles of your own or from the freezer sections of your store, is a total comfort meal, and when the temperatures drop and frigid weather is on the way nothing is as warming as a big bowl of these creamy noodles. Like Chicken Noodle Soup on steroids. Like Chicken Noodle Soup met Chicken and Dumplings, fell in love and had little chicken noodle babies.

You know I poke fun with The Cajun (aka my husband) a bit - I can't help it, what can I say - he just gives me so much material to work with... but he really is a good man, who would give you the shirt off his back and will be there for you in a pinch, and of course I'm just having fun with him for blog material. {Yes honey, laughing at you, not with you.}

But ... don't you know that when I decided at the last minute yesterday that I really wanted this dish, and only this dish, despite the fact that I did not have a chicken to make it, when I started pouting mentioned it, he volunteered right away to go to the store. To run out to the store specifically for me, specifically to buy me a whole chicken and for no other reason. You know, honestly, that kind of random act of kindness by a husband is just about as good as any bouquet of flowers for a "woman of a certain age." Just sayin'... I think I'll keep him.

This dish has been around since the beginning of time, so it really calls out for either homemade noodles instead of dry noodles - or those very convenient little bags of thick, homestyle frozen egg noodles, like Reames brand or Grandma's {if you happen to live on that side of the country}. These are nice, thick noodles that are about as close as you can get to homemade noodles without making them yourself. Thank goodness for convenience products for those of us who are pasta challenged, yes? Of course you can use regular old egg noodles from the pasta aisle too, but you'll probably have to make adjustments in the liquid, or let the finished dish simmer awhile longer, since the dry noodles don't absorb quite as much as the homemade or frozen noodles. Truth? I tend to stew it down that way anyway.


One word of caution though. A bowl or two of this {and it's near about impossible to stop at one to be honest}, and you'll be so fat and happy {that's southern for real full} that you probably won't want to do anything but snuggle with your honey for the rest of the night. Perfect for these frigid nights right around the corner now.

I let this dish simmer down until it get super thick and almost all of the liquid is absorbed, and of course, leftovers get nothing but even thicker. Which reminds me, this recipe makes a serious boatload of chicken and noodles, and it doesn't freeze, so unless you don't mind having leftovers for several days, if you're not feeding a good sized family, you'll probably want to cut it in half.

Feeling a little under the weather and not up to making this version? Check out my Easy Chicken and Noodles. It's fast and easy! Looking for old fashioned chicken noodle casserole? We've got that too - click right here!


If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Old Fashioned Homestyle Chicken and Noodles

©From the Kitchen of Deep South Dish
Prep time: 1 hour for stock |Cook time: 40 min | Yield: About 6 servings

Ingredients

For the Stock:
  • 1 (4-5 pound) whole hen or chicken
  • 2 stalks of celery with leaves
  • 1 medium onion, cut into large chunks
  • 2 carrots, cut into large chunks
  • 2 teaspoons of salt
For the Stew:
  • 1/2 cup of chopped onion
  • 1/3 cup of chopped carrot
  • 1/3 cup of chopped celery
  • 2 tablespoons Better than Bouillon Chicken Base
  • Fresh cracked black pepper, to taste
  • Dash of poultry seasoning
  • 1/2 teaspoon of dried thyme, crushed
  • 8 ounce package of fresh mushrooms, sliced
  • Homemade noodles (recipe below) or 1 (24-ounce) package of Reames or Grandma's frozen egg noodles
  • 1 (5 ounce) can of evaporated milk
  • 2 tablespoons of cornstarch
Instructions

Place chicken in a large stockpot and add water to cover. Bring to a boil, skim off foam, and add celery, onion, carrots and salt. Reduce heat and simmer for about 1 hour. Remove the chicken and set aside to cool. Once cooled enough to handle, remove the meat tearing into bite sized pieces and discard the bones and skin. Strain but reserve the broth, discarding the vegetables. Return the stock to the pot.

Add the chopped onion, carrots and celery. Bring to a boil. Reduce heat and add the chicken base, pepper, poultry seasoning and thyme. Simmer for 15 minutes. Add the mushrooms and noodles, and combine the evaporated milk and cornstarch to make a slurry; stir in. Bring up to a boil, reduce heat and simmer for about 15 minutes. Add the shredded chicken to the pot, simmer for another 5 to 10 minutes or until chicken is warmed through, noodles are tender and sauce is thickened. Taste and adjust salt as needed. Can be left on a low simmer to reach desired thickness if stirred occasionally, which is what I usually do.

Feeds an army - recipe can be divided in half. Does not freeze.

Cook's Note: Shortcut this by using a store-bought cooked rotisserie chicken, commercial chicken broth and frozen noodles. You’ll probably need about 2 (32-ounce) cartons of broth, but definitely don't leave out the base with that substitute.

Homemade Noodles
From the Kitchen of Deep South Dish

2 cups of all purpose flour
1 teaspoon of salt
1 egg
1 tablespoon of water, more or less

Sift a cup of flour with the salt into a roomy bowl. Make a well in the center and add the egg and water. Work the dough together until stiff. Knead until dough is smooth. Form into a ball. Sift the other cup of flour on the counter or a working surface and place the dough on top. Roll out to an 18-inch circle, cut in half, stack, cut in half again; continue this until strip length is the desired size. Run a sharp knife down the stack cut into noodles. Toss the cut noodles with some of the excess flour to keep them from sticking. Drop the noodles into the simmering broth, cover and simmer on medium about 25 to 30 minutes.

Source: http://deepsouthdish.com

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Posted by on January 28, 2010

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23 comments:

  1. This dish must be added to my try soon list. I wasn't aware you could buy noodles like that. When I was a kid I can remember Mom and Grandma making them and having them hanging all over the kitchen on coat hangers to dry. I like it when posts draw up pleasant childhood memories.

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  2. Oh, I need to make this TODAY. We are having an "ice storm" and my work closes at noon. I'm going to cozy up with some chili and listen to music and maybe read a book this afternoon. This would be perfect for supper!

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  3. I just happened to pick up a bag of Reames noodles last week even though I had no idea of what to do with them. I have an idea now!!! Thanks!! We are supposed to get 5-8 inches of snow tomorrow night so this will make the perfect supper--I can't wait--although I am not looking forward to the snow. I know we will all enjoy this.

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  4. Comfort food at its finest!! We don't have terribly harsh winters often here in the South, but when we do, this is just what we need!

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  5. It's getting cold here too, Mary. This is perfect for a snuggle up weekend! I bet you make outrageous dumplings too! Roz

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  6. Wow this looks really creamy and delicious!

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  7. Good heavens, I think that would be popular around here. I think it would be popular anywhere! Great twist on the classic chicken noodle. Thanks for posting!

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  8. This would be perfect for tomorrow with all the cold rain, snow, sleet, ice that we may possibly get!

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  9. I could really use a big bowl of these noodles while waiting for this storm to come through. Chicken and noodles is one of our favorite meals.I don't make noodles as well as my mama, but I give it a try now and then. I agree that the Reames noodles are really good. I hadn't thought of adding mushrooms, Mary...what a great idea!

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  10. Looks comforting and wonderful. Very nice :)

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  11. My Secret Ing. in this reciepe is to add some chinese five spice...not alot..just a couple of shakes...gives it that mysterious flavor and keeps ppl guessing..and its WONDERFUL!!!~

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  12. I like to add 8 oz. of sour cream to this, yum! If it's all adult guests, I've been known to add some white wine, also.

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  13. Will have to try that too Ruthie - thanks!

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  14. Mary, soooo awesome, again. I am pretty certain that playing recipe roulette with your blog would never, ever be a bad bet.

    You can freeze the raw noodles though, can't you? I did, just because I didn't want to roll noodles at dinner time. Just tossed them with flour, spread them on a sheet pan in the freezer until hard and then put them into ziploc bags.

    Oh, and the white wine and sour cream, amazing.

    LOVE your site so much, thank you for the effort you give us,

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  15. You're so welcome - glad you're enjoying the recipes!!

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  16. I did a google search for chicken and noodles, hoping to find something like the hearty dish that I've had at church functions, and I found this. It looks amazing! I may have to run out for a chicken tomorrow.

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    Replies
    1. I hope it's the one that you are looking for Mandi! Welcome to Deep South Dish!!

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  17. I found this recipe two years ago, and finally had to leave you a comment. My mom made this dish for Thanksgiving and Christmas for as long as I can remember. She was raised by her grandparents and this is very similar to her grandmother's dish.
    So, long story short, my mom passed away unexpectedly in January of 2010 and I was left without the recipe - funny how this was posted January 28, 2010. I searched the internet for months until I miraculously found yours right before Thanksgiving 2010. I haven't followed it from start to finish, but make an abbreviated short cut "sauce" for the noodles and it tastes almost exactly like my mom's.
    Just had to say thanks for helping me to preserve this family food memory.

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    Replies
    1. Oh my goodness - that gave me a chill! I'm so sorry for your loss & I know how hard that can be this time of the year too. God bless you & thanks so much for stopping back by and letting me know you're enjoying the recipe & for sharing your story. {{{HUGS}}} Happy Holidays!!

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  18. I found your recipe two years ago. My mom was raised by her grandparents and this is almost exactly my great-grandmother's recipe. Long story short, my mom passed away unexpectedly in January 2010 without passing on the recipe to me. You see, she made this every Thanksgiving and Chrismas that I can remember.
    I searched the internet for months until I found your recipe - funny how it was posted in January 2010.
    Even though I have yet to follow it from start to finish, I have concocted a "cheater" sauce for the noodles that tastes almost exactly the same as my mom's.
    Just wanted to say thank you for helping me to preserve this precious family food memory.

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  19. I've been making this since I found it almost two years ago and I LOVE IT!! I don't wait for cold weather to make this kind of comfort food so we enjoy it all year long! I'm making it for dinner today because my little girl isn't feeling well. Thanks for sharing!

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    Replies
    1. You're welcome Lisa & thank you for letting me know!! I'm with you on that comfort food thing too that's for sure. Hope your little girl feels better soon.

      Don't know if you've ever seen my under the weather chicken and noodles but it's good too. Similar concept just a shortcut version.

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