Recipe by KSAZA
"This is my beloved Grandmother's recipe. I have made noodles from scratch mixing, rolling, and cutting by hand. Today I use a dough mixer and pasta cutter to save time."
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bone-in chicken breast halves
water, or as needed
ground black pepper
Won first prize at a soup cook off with this one year. My kids love it took me awhile to come close to "gramma's" soup even with her recipe :)
I was looking for a chicken and noodle recipe that didn't call for canned soup in it and something close to what my grandma makes. This recipe was easy to follow. I didn't use chicken breasts instead I used drumsticks (I already had them) and I didn't use a gallon of chicken stock I used 2 cans of chicken broth(that's all I had) and 3 cups of water. Flavor was good but I was not satisfied with the noodles because they weren't cooked long enough even though I cooked them for 25 minutes. I will definitely try again but I'll make sure my noodles cook throughly :-)
Excellent noodles! Exactly as we like them... hearty and thick! Thanks for sharing the recipe.
This is the same recipe I've always used (just want home to double check my recipe, so I looked this up to find a similar one), but I use milk instead of water...fantastic!!! Also, if you sprinklea thick layer of flour on top then roll up the noodle mixture before cutting, then cut, you can get thinner noodles if you want. Also, I lay the mixer out for a couple hours to dry...evenly on both sides. They hold up better I think.
I used 6 boneless skinless chicken breasts and also added carrots, onions, and celery for color. My broth didn't look as thick as what was in the picture but it still turned out delicious. I had to use 6 tbsp of water for the noodles in order to get it to form into a ball. It was hard to roll the dough thin enough. I ended up rolling it in smaller pieces so I could get the noodles thinner.
Five stars for the noodles alone. Super simple and delicious. I had great results cutting the dough with my pizza cutter. I liked that the noodles weren't completely uniform, were clearly homemade and were more rustic. They puff up a lot when cooked, so I would err on the side of cutting them pretty thin vs the recommended size or bigger. I also thought the noodles were even way better the next day after they sat overnight in the broth. Texture was incredible. Pillowy but still a bit firm.
These are too simple for excuses.
This was the perfect recipe for a cold winter day. Noodles turned out perfect, used lots and lots of flour when rolling them out. Thinner noodles is the key. Be patient with your roller as the dough will appear to be tough but worth the roll out time. I rolled out the dough a cup or so at a time. The extra flour on the noodles will thicken the broth. I cooked the noodles half way before dropping the chicken back in for the last 10 mins. The only additions I made was chopped onion, garlic, carrots, bay leaf for depth. Family loved it!
I made this recipe with 30 four year olds and it was easy for them to roll out and make thin.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Chicken Soup with Homemade Noodles
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 113
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