Chicken ‘N’ Noodles

Chicken ‘N’ Noodles

October is all about comfort food! That’s right, everything that makes us feel all warm and cozy inside. With cooler temps arriving, you just want something to warm you up! That’s why I am dedicating this month to comfort food!

The first dish up is Chicken ‘N’ Noodles! Chicken ‘N’ Noodles are just that, chicken and noodles. This isn’t a soup, it’s not a stew…it’s kind of just it’s own thing, really.

I used to make homemade noodles with my Granny as a kid. I didn’t always enjoy it. In fact, she’s probably up in Heaven laughing at me, because I do make homemade noodles quite often. She taught me using a pasta machine. I have a pasta machine, but I don’t use it all the time for making noodles, mostly when I’m making spaghetti or lasagna. The dough recipe is the same either way.

To make the Noodles:

2 cups all purpose flour
2 egg yolks
1 egg
6 tbsp water
Extra flour for dusting work surface

Put flour into a mixing bowl. Create a little well in the middle. Add the yolks, egg, and water into the well.
Put flour into a mixing bowl. Create a little well in the middle. Add the yolks, egg, and water into the well.

Carefully start stirring the egg mixture.  The flour will start to fall into the well and gradually incorporate into the egg.

Once the dough is combined. Knead it a few times in the bowl.
Once the dough is combined. Knead it a few times in the bowl.
Dust the work surface with a little flour. Be sure to dust your hands, rolling pin, and top of dough.
Dust the work surface with a little flour. Be sure to dust your hands, rolling pin, and top of dough.
Roll out the dough until it is about ¼ inch think. If you want to make your noodles thicker, don’t roll it as thin. It’s all up to you, that’s the beauty of it!
Roll out the dough until it is about ¼ inch think. If you want to make your noodles thicker, don’t roll it as thin. It’s all up to you, that’s the beauty of it!
Trim around the edges to make a rectangle with a pizza cutter. Place the scraps to the side.
Trim around the edges to make a rectangle with a pizza cutter. Place the scraps to the side.
Using a pizza cutter, cut out noodles to desired length and size.
Using a pizza cutter, cut out noodles to desired length and size.
I take the scraps and trim them up a little neater and cut them into noodles as well.
I take the scraps and trim them up a little neater and cut them into noodles as well.

I like the “rustic” look of the noodles being different. You can tell they’re homemade, and you’ll look like a rock star. If you do want a more “uniform” look to them, this is where the pasta machine comes in handy.

If using right away, just allow noodles to sit on a floured surface until ready to use. If you are using later, allow noodles to sit on a floured surface a few hours to dry out. Once they are fairly dry, place noodles in a single layer on a baking sheet lined with waxed paper. Place the baking sheet full of noodles into the freezer. Once they are frozen, place them in a freezer bag and return them to the freezer.

And now for the chicken!
1 and ½ lbs boneless, skinless chicken tenders
3 cups reduced sodium chicken broth
1 cup chardonnay wine (or any dry wine you prefer)
3 tbsp unsalted butter
3 tbsp flour
½ cup heavy cream (that’s been warmed in the microwave for about 20-30 seconds)
2 tbsp sour cream
Salt and ground black pepper

 

Place the chicken tenders in a saucepot. Pour the chicken broth and white wine in. Bring to a low simmer. Cook until the internal temperature of the chicken has reached 165 degrees Fahrenheit.
Place the chicken tenders in a saucepot. Pour the chicken broth and white wine in. Bring to a low simmer. Cook until the internal temperature of the chicken has reached 165 degrees Fahrenheit.
When chicken is cooked, remove the saucepot from heat (turn heat off as well). Remove the chicken from the pot using tongs or a fork. Set the liquids aside, you’re going to use them later.
When chicken is cooked, remove the saucepot from heat (turn heat off as well). Remove the chicken from the pot using tongs or a fork. Set the liquids aside; you’re going to use them later.  Allow the chicken to cool long enough to be handled.
Shred the chicken with two forks.
Shred the chicken with two forks.  Set aside.
In a large stockpot, on medium heat, melt 3 tbsp butter.
In a large stockpot, on medium heat, melt 3 tbsp butter.
Add in the 3 tbsp flour and whisk. Cook for about 1 minute.
Add in the 3 tbsp flour and whisk. Cook for about 1 minute.
Whisk in the broth/wine mixture and the warmed heavy cream. Bring to a low simmer. The liquids will begin to thicken. This will take about 5-10 minutes after it starts to simmer.
Whisk in the broth/wine mixture and the warmed heavy cream. Bring to a low simmer. The liquids will begin to thicken. This will take about 5-10 minutes after it starts to simmer.
Add in the shredded chicken. Stir to combine.
Add in the shredded chicken. Stir to combine.
Stir in the noodles, a little at a time. Be sure to keep stirring as you add them so they don’t clump together. Cook for about 5 minutes. The noodles will cause this to thicken up more.
Stir in the noodles, a little at a time. Be sure to keep stirring as you add them so they don’t clump together. Cook for about 5 minutes. The noodles will cause this to thicken up more.

Add in the 2 tbsp sour cream.  Add in a few pinches of salt and ground black pepper to your taste level.  Stir to combine.

Serve in a bowl over Homemade Mashed Potatoes!
Serve in a bowl over Homemade Mashed Potatoes!

 

 

 

 

 

 

 

 

 

 

 

 

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Melissa is a self-taught, home cook with Midwest and Southern style influences. Melissa grew up in the Midwest , and currently lives in South Carolina with her husband, Jon and four dogs. She's been cooking and creating recipes almost her whole life. Melissa enjoys taking photographs of food and dishes she creates.

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