Not Your Campbell's Variety

There is a recipe that was handed down from my Great-grandma Vore. Grandma Mary says that great-grandma could whip out her dough from start to finish in 2 hours (including drying). I don't see how that's humanly possible--barring a high speed fan. Maybe it was the bread board. Regardless, she made the ultimate comfort food: chicken and noodles.



These are nothing like Campbell's ever imagined: rich chicken in a full broth with made-from-scratch noodles dripping from every spoonful.

These aren't for your gourmet. Grandma Mary calls it a poor man's meal and can't understand why we always request it. It's a plain Midwest dish that is considered dressed up if you add celery and carrots. But if you have build-a-fire type weather, this will beat a book and cup of tea any day.

It's only 6:30 in the morning and I have chicken in the slow cooker and egg noodles rolled out thin on my counter. I normally don't start until mid-morning. The noodles will dry all day, not in two hours, but I can hardly wait.

Just in case you'd like to try it:

Grandma Vore's Egg Noodles

Cook chicken pieces in slow cooker. Add a can of chicken broth if you want to. I also add lots of pepper and poultry seasoning. Cook until the chicken falls apart.

Noodles:

4 eggs at room temp. (Grandma tells me that the temp. is important)
2T. milk
2T. water
1/2t. salt
A few drops of yellow food coloring (optional).


Whip all that up with a fork.

Add about 3/4 C. of flour for every egg. I just use my 1 C. and scoop it almost full.

Roll out dough using plenty of flour. Roll as thin as you can.

Let dry out slightly (20 min.) before cutting into 2" wide, long strips. Let the strips dry thoroughly (4 hrs.)--until you can take a table knife and press along the short side of the noodle and chunk off a thin, short strip. Do this all the way across each 2" strip. With all the willpower you can muster, resist the urge to cut thick strips. They will balloon in size. Think spaghetti, not linguine. If you cut larger strips you will have more of a chicken dumpling soup. It will still taste wonderful, but a bit doughy.


Note: in drying the noodles on a counter top, you may have to turn the 2" strips to dry evenly. I use a metal spatula/turner to loosen them and to avoid too much stretching.

When your wrist recovers from all the chopping, take the broth from the slow cooker and transfer it to a dutch oven (big pot). Add enough water or more chicken broth to fill half full. Bring to a low boil, almost a simmer.


While the broth is heating, de-bone your chicken, letting the pieces fall apart. Cut up any larger chunks. Add some of the chicken and all the noodles (if you can) to the broth. Keep in mind that your noodles will soon take over the pot. Think Strega Nona.


Now is the time to add any of those fancy touches like celery and carrots.

Simmer/boil for about 30 min. Stir gently every once in a while. Add more chicken if you want.

Serve over, or at least with, mashed potatoes.

Enjoy. Really enjoy.