Homemade Chicken and Noodles
Everything about this dish—from the flour-sprinkled counter where the noodles are rolled, cut and dried to the enticing aroma wafting from the stockpot—is comforting. Cooks who are known for recipes that please a crowd prepare this classic for its wholesome goodness and universal popularity.
- Makes 14 servings (1 cup each)
1. In a large mixing bowl stir together 3 1/2 cups of the flour and salt. Make a well in the center of the flour mixture. In a medium bowl, combine eggs, milk, 1 tablespoon water and shortening. Add to flour mixture, mixing well.
2. Lightly flour kneading surface with remaining flour. Turn dough out onto the floured surface. Knead until dough is smooth. Cover and let dough rest for 10 minutes.
3. For noodles, divide dough into 8 equal portions. On a lightly floured surface, roll each portion to about 1/16-inch thickness. Let stand, uncovered, about 20 minutes. Cut into 1/4-inch-wide strips.
4. Transfer noodles to a large towel or sheet. Let noodles dry overnight or until completely dry. Transfer dry noodles to an airtight container.
5. In a large stockpot, combine remaining 4 quarts water and chicken base; season with salt. Rinse chicken; remove any unwanted organs. Add chicken to stockpot and bring to a boil. Reduce heat and simmer, covered, about 1 1/2 hours or until chicken is tender and falls off the bone. Remove chicken, reserving broth, and set aside to cool. Cut chicken into bite-size pieces, discarding bones and skin.
6. Boil noodles in reserved chicken broth about 10 minutes or until tender. Add chicken. Season with more chicken base, salt and pepper, if desired.
7. If desired, thicken the broth after cooking the noodles by stirring together equal parts of cornstarch and cold water. Stir cornstarch mixture into the simmering mixture until desired consistency is reached.