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Chicken and Noodles

1-2 stewing hens, cooked until tender, with broth
1 (5 1/3 ounce) can (2/3 cup) evaporated milk
1/2 cup chopped celery
1/2 cup chopped onion
1 (4 ounce) jar (1/2 cup) pimento, chopped
1 teaspoon Salt
1/2 teaspoon poultry seasoning
1/8 teaspoon Pepper
1 recipe homemade noodles
2 tablespoons Flour
1/4 cup cold water

Remove chicken from bones, and cut in small pieces. Place it and broth in large Dutch oven. Add evaporated milk. Cook, covered until hot. Add celery, onion, pimento, salt, poultry seasoning, and pepper. Bring to boiling. Add noodles slowly to boiling broth. Boil, uncovered, 10 to 15 minutes. Combine flour and water. Stir into boiling broth. Cook, stirring constantly, until chicken broth mixture thickens and bubbles.

In bowl, combine 1 beaten egg, 2 tablespoons oil, and 1/2 teaspoon salt. Add enough of 1 cup of flour to make a stiff dough. Let rest 10 minutes. Roll very thin (about an 18x12 inch rectangle) on floured surface; let stand 20 minutes. Roll up loosely; slice 1/4 inch wide. Unroll, spread out, and let dry 2 hours. (If desired, store in a covered container until needed or freeze in plastic bags.) Makes 6 oz. noodles or about 3 cups cooked noodles.

From the recipes of Mrs. Johnson, Miami, TX

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