The temperature here in Omaha has been several degrees below zero for what seems like the past month, with last week finally giving us a must needed reprieve with temperatures near the freezing mark. With all this cold weather I figured no time like the present to try to make this dish. After shoveling snow (and giving myself a fat lip with the shovel handle) I knew that homemade noodles with chicken would be the perfect meal to warm me up.

I am warning you that this isn’t an impulse dish. After the noodles are rolled and cut, they need to dry for two hours, so plan accordingly. I have made homemade egg noodles in the past, using my Great Grandma Dorothy’s recipe. When making the noodles this time I had forgot all about her recipe and used one from an old cookbook (which I will post about later since after googling it I learned it is worth more than the $4 I paid for it at the antique store).

My mother-in-law makes her homemade noodles with chicken using chicken broth to add moisture. I used boneless/skinless chicken breasts, which I thought were slightly dry. I thought the noodles and chicken needed something a little more substantial than broth to bring it together; so I mixed up a little chicken gravy and added it to the dish. It brought it together nicely. This dish was very warm and comforting on cold Nebraska night.

HOMEMADE NOODLES WITH CHICKEN
noodle recipe from Mary Margaret McBride’s Encyclopedia of Cooking

2 c sifted enriched flour
1/2 tsp salt
2 eggs
2 or 3 teaspoons cold water (I had to add a little more water)

Sift flour with salt into mixing bowl or onto a board (I mixed it together on my counter top). Make a “well” in the center.

Drop in eggs and combine with a fork, adding spoonfuls of water as necessary to form a ball of dough that is compact but not hard.

Knead dough until as smooth and elastic as possible, about 5 minutes.

Roll out on a lightly floured board (I just floured my counter top). Use the rolling pin from the outer edges toward the center, turning the board as necessary for easier rolling.

When the dough is rolled evenly thin, let stand 20 minutes in order to dry so that it will not stick together when rolled up.

Roll up lightly and use a very sharp knife to slice 1/8 inch thick, or 1/4 inch thick for broader noodles.

Toss the noddles lightly to separate them and spread on lightly floured surface. Let dry thoroughly at room temperature, about 2 hours, then store in covered jars. (I used  my noodles immediately)

TO COOK THE NOODLES:
Drop by handfuls into boiling soup or boiling, salted water (I used chicken stock) for 10 minutes. Strain, reserving 2 c chicken stock.

FOR THE CHICKEN:
I used three boneless/skinless chicken breasts which I poached* for about 10 minutes. Using two forks I shredded the chicken.

* Put chicken into pot, add enough water to cover chicken. Bring chicken up to boil. Once boiling put lid on pot, take off heat. Let sit 7-10 minutes before removing the chicken.

FOR THE GRAVY:
2 T butter
2 T flour
2 c chicken stock

Melt butter in pan over medium-high heat. Stir in flour and cook for a couple minutes. Slowly whisk in the chicken stock. Simmer until gravy thickens.

Combine shredded chicken and noodles. Pour a little gravy over and toss to combine. You want just enough gravy to coat the noodles and chicken.  Serve as is or with boiled potatoes. (I used boiled purple potatoes) Season with salt & pepper.