Homemade Egg Noodles

Posted: November 18, 2011 in Food, Holiday - Christmas

Image Detail for – http://www.penzeys.com/images/recipes/DebraHowardRecipe1.jpg.

Chicken and
Homemade Egg Noodles

Debra’s original name for this is Chicken Pot Pie, but it’s not really a pie. It’s not quite a soup or stew either. What it is, is 100% delicious, especially with the homemade noodles!

  • 1 stewing chicken (stewing chickens are larger, older chickens; a regular roasting chicken works as well)
  • 1 onion, chopped
  • 1 Cup chopped celery (2 stalks with leaves)
  • 1/2 tsp. salt (optional)
  • 2 quarts water
Homemade Egg Noodles:
  • 1 egg
  • 2 TB. water
  • 1/2 tsp. baking powder
  • 2 Cups flour
  • 3 potatoes, peeled and cut in large chunks
  • 2 turnips, peeled and cut in large chunks
  • 1 onion, chopped
  • 1 Cup chopped celery
  • Put the chicken, onion, celery, PARSLEY, salt, PEPPER and water in a pot and cook over medium until the chicken is done (ready to fall off the bone), about 45-60 minutes. Once done, remove the chicken and let cool. Discard the skin and bones and set the meat aside. Strain the stock into a clean pot and place on low to simmer. 

To make the noodles, combine the egg, water, baking powder and flour. Mix quickly; you don’t want to handle the dough too much or let it dry out before rolling. Roll out thinly onto a pastry cloth or tea towel (non terry cloth) and cut into 2″ squares. Don’t worry if the squares aren’t perfect! These can set and dry. If you don’t use them all at once, they can be placed in a zip top bag in the freezer and store well.
Add the potatoes, turnips, onion, celery and PARSLEY to the simmering stock and cook until done, about 20 minutes. Add the noodles in layers, 8-10 at a time, let cook a minute and then add the next layer. Once all the noodles are in the pot, cover and cook for about 20 minutes. Arrange servings of chicken on each plate; ladle the vegetables, noodles and some stock over the chicken.

Prep. time: 30 minutes
Cooking time: 90 minutes
Serves: 6-8

Nutritional Information: Servings 8;
Serving Size 1 cup (322g); Calories 280; Calories from fat 25; Total fat 2.5g; Cholesterol 60mg; Sodium 95mg; Carbohydrate 44g; Dietary Fiber 4g.

Mexican Chicken Bake

Debra writes, “This is quick and easy and can be made ahead. It is also very forgiving and is better if it sits overnight before cooking and serving. When my son was in college, he always wanted me to make a big pan of this for him to take back to school.”

  • 1 chicken, cooked, boned and chopped (roughly 5 Cups chicken meat)
  • 2 15 oz. cans creamed corn
  • 3 Cups water with 2 tsp. CHICKEN SOUP BASE (or 3 Cups stock from cooking the chicken)
  • 2-3 TB. prepared salsa
  • 1 small 8 oz. pkg. frozen corn
  • 1 small 4 oz. can chopped green chiles
  • 2 Cups corn tortilla chips (or 8 corn tortillas cut into quarters)
  • 1 4 oz. can pitted black olives
  • 11/2 Cups shredded cheddar cheese
  • CRUSHED RED PEPPERS (for those that like a little spice)

Preheat oven to 325°. In a bowl, combine the creamed corn, broth, TACO SEASONING, salsa, corn and the chopped chiles. Put a small amount of the mixture in the bottom of a 9×13″ pan or 2 quart casserole dish. Add a layer of broken corn chips, then a layer of chicken. Sprinkle with half of the olives and cheese. Repeat the process, ending with the cheese. Bake at 325° for 30 minutes or until the casserole bubbles and the cheese melts. This is one of those recipes that you can vary the ingredients—if you don’t have creamed corn use cream of chicken soup, or a mixture of the two. You want enough corn chips to soak up the liquid. If the casserole is too runny, serve over a bed of chips. Have some CRUSHED RED PEPPERS on the table for those who want to add some kick to their casserole.

Prep. time: 20 minutes plus chicken cooking time
Cooking time: 30 minutes
Serves: 8

Nutritional Information: Servings 8;
Serving Size 1 cup (270g); Calories 390; Calories from fat 180; Total fat 20g; Cholesterol 70mg; Sodium 710mg; Carbohydrate 30g; Dietary Fiber 3g.

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