Chicken and Noodles

 I was in the mood for chicken and noodles and it took me a long time to locate the recipe that I made a long time ago, but it's the best chicken and noodles I have made. It's a recipe from the late Wichita chef, Tanya Tandoc. 

Chicken and Noodle Soup

2 T butter
1 small onion, diced small
4 stalks celery, sliced thin

3 carrots, diced

4 cloves fresh garlic, minced

8 cups chicken stock

diced meat from one chicken

One recipe fresh noodles (see below)

salt and pepper to taste

1 tsp fresh thyme, chopped

optional - 1 cup frozen peas

optional - 1 cup frozen corn

Melt butter in a large pot, add onions, and saute until transparent. Add celery, carrots, and garlic and sweat vegetables a little. Add the chicken stock and bring to a boil, then lower heat to simmer for 15 minutes until carrots are tender. Add the chicken and bring back to a rolling boil. Add noodles and boil until tender, about 15 minutes. (Add peas and corn at this time, if using.) Lower heat and season to taste. Simmer 15 minutes longer, then serve. Tanya noted that they serve this dish over mashed potatoes. (So do I, because yum.)

Homemade Noodles

2 cups flour

3 eggs

1/2 tsp salt

extra flour for kneading

In a large bowl, pour flour into a mound. Make a crater in the flour, and add eggs and salt. With a fork, begin to beat eggs into the flour a little at a time until it forms a batter. Keep incorporating the flour until the batter becomes a dough ball. When the dough becomes stiff, use your hands to knead the dough. Remove the dough from the bowl and knead until elastic and smooth, about 5 minutes. Let the dough relax 10 minutes, then roll out very thin. Cut the dough into noodles, about 1 1/2 inches thick and as wide as you like. Flour well, then add to the boiling soup.