How to Make Homemade Noodles Recipe

The finished pot of chicken and noodles with the title in the corner.
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I love family recipes and traditions!  I love them because it doesn't matter if I am standing next to my mother in the kitchen, or making something that was on my grandmother's table at every holiday, when you tap into those family recipes it is like they are right there with you. Today is one such recipe. 

My Grandma Racer when she was young.

This classy lady is my Grandma Racer.  Isn't she beautiful?  One of things I remember about her is that she always looked fabulous.  Her hair was always perfect and her taste was impeccable.  Another thing that was impeccable were her homemade noodles.  I remember them on the table at EVERY holiday.  She lived about 45 minutes away from us and we would talk about how excited we were to eat them all the way to her house!  I have a confession.  When I was little I would go into her kitchen almost as soon as we got there and look to make sure we were having the noodles.  They were so delicious. 

One of the things that made her noodles stand out among the rest was that they were cut so very thin.  Now, know that this is coming from the memory of a child, but it was like they were nearly as thin as a spaghetti noodle.  It was a wonderment as to how she got them that way because we have been trying for years and NO ONE has managed to pull it off!  Another thing that made her noodles stand out from the others was their brilliant yellow color!  When we would ask her how she got them so yellow she would say "It's a secret ingredient."  I am happy to say that before her passing she revealed that secret ingredient to my mother, but out of respect for her and the many, many years she kept it....I will too ;) 
I look forward to the day when we can share that secret with my nieces and they share it with their children because that is where family traditions are born. 

My mother, sisters, nieces and I celebrate Grandma Racer every year by getting together on the day before Thanksgiving, and making her noodles while we share our favorite stories of her.  Some of these stories I have heard a thousand times, but we still laugh, we still cry, we still love her so very much.  I can't think of a better way to honor her memory. 

The recipe I am bring to you today is not her exact recipe.  I know that no matter how hard I try, I could never replicate it, but I have taken her basic techniques and made them my own.  I promise you they are just as delicious because, at the core of this recipe, is the ingredient of love that she put into them every time she prepared them for us. 

I present to you...




Homemade Chicken and Noodles:
*Prep Time:  5 hours  *Cook Time: 10 minutes  *Difficulty:  Easy  *Servings:  4-6
Ingredients:

The ingredients for the homemade noodles.
  • 2 c. flour
  • 2 eggs
  • Pinch of salt
  • 2 c. chopped chicken
  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 1 onion, diced
  • 8 c. chicken stock (recipe for homemade is HERE)
  • 4 tbsp. butter
  • 1/4 tsp. turmeric
  • Salt and pepper to taste
Tools:
Flour and Eggs in a mixing bowl

To begin, combine 1 c. of flour, eggs, and a pinch of salt into a mixing bowl.

The dough for the homemade noodles mixed together.

Using a fork, stir to combine the ingredients together.


The dough ball for the homemade noodles.

After the ingredients have come together to form a dough ball, use your FLOURED hands and work the dough until it forms a nice ball.

Flour on the counter.

Dust your surface,
and I use the term dust loosely here because Grandma Racer said you can not have too much flour,
with the other cup of flour.

The noodle dough on the floured surface.

Pour your dough out onto the work surface.

The homemade noodle dough being rolled out on the floured surface.

Flour your rolling pin, and working from the center out, roll your dough, making 1/4 turns. 
You want to keep it moving and keep it well coated with flour so it will not stick.

The rolled out dough for the homemade noodles.

You will roll it out to about a 1/4 inch thick. 
I realize this is a rectangle. 
 I can't explain it.  Sometimes it turns out in a circle, sometimes not. 
I just go with it because they all taste the same. 

The rolled out dough on a floured baking sheet, drying.

Once you have rolled out your dough, you will place it on a floured
baking sheet and let it dry for 5 hours.
I like to flip mine half way through for even drying.

The dried dough rolled up and ready to cut.

After they have dried for 5 hours, you will want to roll them up tight,
into a little cigar.
It will be a little brittle, and it may break. 
That is okay.  All the pieces will be yummy!

The sliced homemade noodles.

Now you will slice the dough cigar into little disks.
The thickness of the noodles are up to you, but as I said before,
I cut mine thin because Grandma did. 
They are still nowhere near as thin as hers.

The cut homemade noodles on a baking sheet.

Once you have cut all your noodles, unravel them, and set them aside while you prepare the rest. 

Butter melting in a dutch oven.

Place a Dutch oven over a medium high heat, and melt butter.

Carrots celery and onion added to the butter in the pan.

To the melted butter, add your onions, carrots, and celery,
 and cook until tender, about 2-3 minutes.

Homemade chicken stock added to the vegetables in the dutch oven.

Once the vegetables are tender, add the chicken stock and bring to a boil.
Homemade recipe found HERE.

Diced chicken on the cutting board.

While you are waiting for your stock to come to a boil, you can
shred or dice your cooked chicken.
I am using chicken left over from my homemade stock, but
you can boil a couple boneless, skinless breasts or even roast them in the oven.
Just make sure they are fully cooked.

The diced chicken added to the homemade chicken stock.

Once the stock is boiling, add the chicken and...

The homemade noodled being added to the stock.

noodles.

The homemade chicken and noodles being brought to a simmer.

Bring to a boil and then reduce to a simmer.
Let the noodles cook for about 10 minutes until done.
As the noodles cook, the excess flour from the noodles will make
your sauce thicken and become silk-like.

Now, you can totally use frozen noodles here.
If you do, just whisk together 1 c. of cold water with 1 tbsp. of cornstarch.
This will help the sauce to thicken, which makes this chicken and noodles and not
chicken noodle soup.



Tuermeric being added to the homemade chicken and noodles.

OH!  I ALMOST FORGOT!

Remember how I told you my grandma had a secret ingredient that gave her sauce such great color?
Well, I am not going to reveal her secret, but I WILL share mine.
A 1/4 tsp. of turmeric will give your sauce a BOLD yellow color and add some great flavor as well.
If you don't have turmeric, don't worry.
These noodles will be great with or without it.

The finished pot of homemade chicken and noodles.

And there you have it!  My homemade chicken and noodle recipe
birthed from my Grandma Racer's.  :)

I hope this will become one of those special family recipes that you can pass down from generation to generation.  I pray that when you make them, you make memories with your children like we have.  And I know that when you serve them, they will not only be filled with love from your heart, but from mine, and my amazing grandmother's as well.

Thelma Racer, may your legacy live on through our memories of you and your wonderful recipes that we share with others!  I love and miss you.

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~



Homemade Chicken and Noodles:
*Prep Time:  5 hours  *Cook Time: 10 minutes  *Difficulty:  Easy  *Servings:  4-6
Ingredients:
  • 2 c. flour
  • 2 eggs
  • Pinch of salt
  • 2 c. chopped chicken
  • 2 carrots, diced
  • 2 stalks of celery, diced
  • 1 onion, diced
  • 8 c. chicken stock
  • 4 tbsp. butter
  • 1/4 tsp. turmeric
  • Salt and pepper to taste
Tools:
  • Mixing bowl
  • Measuring cups
  • Chef's knife
  • Fork
  • Rolling pin
  • Dutch oven
Directions:
  1. In a mixing bowl, combine 1 c. of flour, 2 eggs, and a pinch of salt.
  2. With a fork, mix until the ingredients come together.
  3. Once the dough has come together, flour your hands and work the dough until a ball if formed.
  4. Using the other cup of flour, dust your work surface. 
  5. Place your noodle dough on the flour surface, and using a rolling pin, work the dough from the center out, making 1/4 turns in between rolls.
  6. You will want to roll the dough out until it is about a 1/4 inch thick. 
  7. Set the rolled out dough on a floured making sheet and let it dry for 5 hours, flipping half way through. 
  8. After 5 hours, roll up the dough tightly.
  9. Cut the rolled dough into disks as thick as you like them.  (We like them thin :) )
  10. Unroll the disks into your noodles.
  11. Place a Dutch oven over a medium high heat.
  12. Add the butter and let melt.
  13. Add the onions, carrots, and celery and cook until tender.
  14. Add the stock to the Dutch oven and bring to a boil.
  15. Once at a boil, add the chicken and noodles.
  16. Drop to a simmer and cook for 10 minutes.
  17. Once noodles are done, ladle into a bowl and enjoy!
**What makes this different from chicken noodle soup is the fact that the excess four on the noodles will thicken the broth to an almost gravy like texture.**


 







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