Chicken and Noodles

My friends from certain parts of Pennsylvania would call this “Chicken and Dumplings” but to me, and to most everyone I grew up with that’s a different dish altogether. This chicken and noodles. It’s thicker than chicken noodle soup, and a staple of festivals, carnivals, town picnics, and state fairs – where there’s almost always a cart selling paper cups or bowls filled with the slippery noodles.

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The key to the dish is the thick homemade noodles – and unlike most soup recipes, including the one in this book, they’re cooked in a roux thickened stock studded with vegetables and chopped chicken pieces. The end result is a thick stew of soft chewy noodles, vegetables that have flavored and soaked up the flavor and thickened the broth into a wholesome stew.

It’s a great meal on a cold winter night, or reheated, a filling lunch. The recipe is less complicated than it seems at first, and the results are totally worth it.

Chicken and Noodles

Recipe by DrewCourse: Boneless, Dinner, Soup, Stew, Stove TopDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

  • Stew Base
  • 2 boneless chicken thighs

  • 4 cups chicken stock

  • 1 carrot

  • 2 ribs celery

  • 1 medium onion

  • 2 cloves garlic

  • 2 tbsp AP flour

  • 2 tbsp unsalted butter

  • 1 tbsp kosher salt

  • 1 tsp fresh ground black pepper

  • 1/2 tsp fresh thyme leaves

  • 1 bay leaf

  • Egg Noodles
  • 2 cups AP flour

  • 3 large eggs

  • ¼ cup water

  • 1 tsp kosher salt

Directions

  • Prepare the noodle dough
  • Add 2 cups of All Purpose flour, 1 tsp kosher salt, and 3 eggs to the bowl of a food processor or mixer.
  • Process until incorporated.
  • With the food processor or mixer running, slowly drizzle cold water into the mixture, until a smooth ball of dough forms.
  • Wrap the dough in plastic and allow to rest 30 minutes.
  • On a well-floured surface, roll the dough out to 1/8 inch thickness and cut into 1 inch x 4 inch noodles. Toss with flour to prevent sticking and set aside.
  • Poach the chicken
  • Bring 4 cups of chicken stock to a simmer.
  • Add the salt, thyme, and pepper.
  • Poach the chicken thighs in the stock until just barely cooked through.
  • Remove and set aside.
  • Retain the stock.
  • Once the chicken has cooled enough to handle, coarsely chop and set aside.
  • Prepare the stew
  • Peel, trim, and dice the carrot into ¼ inch dice.
  • Peel trim and dice the onion into ¼ inch dice.
  • Trim and slice the celery ribs.
  • In a lidded pan over medium heat, melt 2 tbsp butter.
  • Add 2 tbsp AP flour and cook until combined and the raw flour smell has disappeared.
  • Add onions, celery, and carrot to the butter and flour mixture and cook over medium heat until the onion begins to look translucent.
  • Add the reserved chicken stock from the poaching step.
  • Bring to a low boil.
  • Stir in the raw noodles and cook until the noodles are tender, and the sauce begins to thicken.
  • Add the reserved chicken meat and allow to simmer 5 minutes.
  • Taste and re-season with salt and pepper as needed.
  • To serve, garnish with herbs, and or freshly diced celery, carrot, and onion.
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