Homemade Chicken & Noodles

This recipe is a little bit my own, a little bit my mom's, a little bit my MIL's, and a little bit BHG cookbook. All-in-all, it's excellent! (But that's my own biased opinion!)

Chicken and Noodles
**my own recipe**
Makes: 4-6 servings Cook: 1 hour

2 c	flour
½ t	salt
2	eggs, beaten
⅓	water
1 t	cooking or olive oil
6 c	chicken broth
1 can	cream of chicken soup
2 c	chicken, chopped
	salt and pepper to taste

In a large bowl, stir together flour and salt. Make a well in the center of the mixture. In a small bowl, combine eggs, water, and oil. Add egg mixture to flour mixture. Stir to combine.

Sprinkle clean kneading surface with flour. Turn dough out onto floured surface. Knead until dough is smooth and elastic (8-10 minutes total - I never knead that long). Cover and let dough rest for 10 minutes.

Divide dough into 4 equal portions. Roll each portion until about ¹⁄₁₆" thick (about a 12" square). Let stand, uncovered for about 20 minutes. Cut the noodles to approximately ¼" - ⅜" wide (length about 6" but doesn't have to be perfect). Lay noodles on drying racks or cooking sheets with parchment paper (don't forget the paper, they will stick!) to dry.

I usually let my noodles dry out for about two to three (or more) hours before cooking. You can take them immediately to the pot but they only need to cook for a couple minutes this way (according to BHG - I've never done it).

Put chicken broth and cream soup in (at least a 4 qt) stock pot or large sauce pan on medium-low heat. Stir to combine. Add chicken and bring to a simmer stirring occasionally.

Add half the noodles to the pot and continue to cook until al dente (about 20 minutes). You should stir frequently after adding the noodles because they have a tendency to stick to the bottom of the pan if you don't. If adding all the noodles, add about one or two cups of water to the pot.


** You can also freeze the noodles if you make extra. Lay them on wire cooling racks for about five hours, turning once or on parchment paper on cookie sheets to dry overnight. Place in a freezer bag or freezer container. Can be frozen for up to 8 months (according to BHG). Thaw before cooking.