Monday, December 10, 2012

Karen's Homemade Chicken and Noodles

Countless days of making this beautifully tasting dish with my mom! We always used Reames Noodles but you sure can make your own. (Ill be sure to post my homemade pasta recipe) We also always had ours over mashed potatoes. Mmmmmm reminds me of growing up! This sounds like a daunting recipe to try to make. It looks like it has a lot of steps. It's easy! It's actually fairly quick. And the taste??? It's heavenly! 


  • 1 chicken cooked and deboned.
  • 2 (49.5 ounces) of chicken stock
  • 1/2 cup milk
  • 1/2 cup flour
  • 4 T butter
  • 1 tsp ground pepper
  • Reames Noodles (Orginial) or you can do homemade noodles
  • 2 tsp Chicken Bouillon
  • Salt/Pepper


  • 1
    Ok! Let’s do this!
  • 2
    Cook and debone your chicken if you haven’t already. Set this aside for now.
  • 3
    Pour chicken stock into a large pot. If your using chicken broth you’ve gotten from your chicken which is fine you can always add a little more chicken stock to get that nice amount.
  • 4
    So ... now you have that chicken stock in your pan. Turn the heat up to high. Add your chicken. It will start to boil. Add 2 tsp chicken bouillon. (I use granules but you can use cubes) Add 1 tsp ground pepper. Stir until bouillon is dissolved and then taste it. Do you need more chicken flavor? Then add small amount of bouillon until you get that desired flavoring / saltiness. My family is a salt lick so we like ours nice and rich.
  • 5
    Got the flavor you like? Now your going to add the entire bag of frozen noodles. It will stop boiling and then gradually bring it back to a boil. Cook soup until the noodles are just done. They should still have a bite to them.
  • 6
    Now your going to thicken it.
  • 7
    In a separate bowl. Add your milk and flour. (Don’t have flour? You can also use corn starch) *some people use water here I prefer the creaminess of milk instead). Using a fork, stir this milk and four together until all of the lumps are gone.
  • 8
    With your soup still boiling. Using a whisk, slowly pour in milk/flour mixture whisking the entire time. You will see and feel your soup begin to thicken.
  • 9
    If you would like your soup thicker, make another milk/flour mixture just like before and slowly add it little by little to your chicken noodle soup letting it thicken before adding more each time.
  • 10
    Once you have the desired thickness... your ready to do a final tasting. Taste it, if you need more salt you can add it now, or more bouillon if you so choose. And here you will add your ground pepper and that 4 T of butter.
  • 11
    Give it a final stir and your good to go!!!
  • 12
    Serve over biscuits, mashed potatoes, or just in a bowl!

No comments:

Post a Comment