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!
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!


For more of my favorite chicken recipes, visit my page on Pinterest!

Old Fashioned Homestyle Chicken and Noodles

Old Fashioned Homestyle Chicken and Noodles

Yield: About 6 servings
Author: Deep South Dish
Prep time: 15 MinCook time: 40 MinInactive time: 1 HourTotal time: 1 H & 55 M
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!

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

  1. For the stock, 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. 
  2. 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.
  3. For the stew, add the chopped onion, carrots and celery to the stock. Bring to a boil. Reduce heat and add the chicken base, pepper, poultry seasoning and thyme. Simmer for 15 minutes. 
  4. 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. 
  5. 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.

Notes:

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.


Bacon Ranch Chicken Noodles: Sprinkle in a packet of dry Ranch dressing and seasoning mix, along with four slices of bacon, cooked crisp and crumbled, with the chicken.


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.


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Posted by on January 28, 2010

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