Embark on a culinary journey with our Old-Fashioned Chicken And Noodles Recipe, where tradition meets global inspiration. Drawing on international techniques and local charm, every spoonful is a passport to comforting flavors.
Crafted with a blend of classic methods and modern tweaks, this dish offers a balanced, savory experience. It pairs great with Cucumber Radish Salad and Russian Crab Salad.
Infused with chef tips and travel-inspired flair, this recipe transforms simple ingredients into a vibrant masterpiece. Whether you’re embracing Southern roots or global tastes, each bite invites exploration and creative expression.
What Makes This Recipe Special?
- I first encountered this recipe during a cozy dinner in a Southern town, and its hearty flavors immediately resonated with me.
- I love how its classic preparation brings global techniques into a home kitchen, inviting culinary adventure.
- Every modification I’ve made feels like a personal triumph, and it tastes good.
- Its balanced simplicity allows even busy cooks to experience a comforting taste of tradition.
Old-Fashioned Chicken And Noodles Recipe
Old-fashioned chicken and noodles is a comforting, homemade dish made with tender chicken, aromatic vegetables, and hearty handmade noodles. Simmered in a rich broth, this dish is rustic, wholesome, and perfect for a cozy meal. The simple, from-scratch noodles add a delightful texture to every bite.
Equipment
- Large pot
- Large mixing bowl
- Sharp knife
- Strainer
- Spoon or kitchen scissors
- Rolling pin (optional for noodle shaping)
Ingredients Â
- 1 tsp salt
- 1 cup warm water
- 2 eggs beaten
- 2 tbsp vegetable oil
- round black pepper to taste
- 1 onion Halved
- 3 cups all-purpose flour
- 3 containers chicken broth
- 1 carrot, shredded
- celery tops
- 4 stalks celery, diced
- 1 whole chicken, cut into pieces
InstructionsÂ
- In a large pot over medium heat, add the chicken, celery with its tops, carrot, onion with its peel, and pepper.
- Pour broth over everything and bring it to a boil, then cover, reduce the heat, and let it simmer until the chicken is tender and falls off the bone, about 45 minutes.
- While the chicken cooks, make the noodles by mixing eggs, water, oil, salt, and enough flour in a large bowl to form a stiff dough.
- Strain the chicken stock, setting aside the meat, celery, and carrots.
- Pull the chicken from the bones and return the strained stock, meat, celery, and carrots to the pot, bringing it back to a boil.
- Using a broth-dipped spoon, scissors, or your fingers, cut small, chickpea-sized pieces of dough and drop them into the boiling liquid.
- The noodles are ready when they rise to the surface.
- The noodles are cooked and ready to be served.
Notes
- Onion peel adds a rich golden color to the broth, enhancing its depth of flavor.
- If the noodles feel too soft, a little extra flour can make the dough firmer and easier to cut.
- Using a rolling pin to flatten the dough slightly before cutting can help create more uniform noodles.
| Nutrition | Value |
| Calories | 430kcal |
| Carbohydrates | 40g |
| Fibre | 2g |
| Fat | 16g |
| Protein | 28g |
| Cholesterol | 117g |
Variations To Help You Customize This Dish!
- Creamy Version – Stir in a splash of heavy cream or a spoonful of sour cream at the end for a richer, velvety broth.
- Herb-Infused – Add fresh thyme, rosemary, or bay leaves while simmering the broth for extra depth of flavor.
- Vegetable Boost – Include peas, corn, green beans, or mushrooms for more texture and nutrients.
- Spicy Twist – Mix in a dash of cayenne, red pepper flakes, or a spoonful of hot sauce for a little heat.
- Garlic Lovers – Sauté minced garlic before adding broth or stir in roasted garlic for a deeper, savory taste.
