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Chicken & Noodles | Home Recipe

Chicken & Noodles | Home Recipe

An old chicken & noodles family recipe that has become a tradition. We are so thrilled to share it with you and we hope it becomes a staple of your holiday Dinner too!

You Will Need

Chicken Stock:

  • 4 pounds of chicken thighs or legs (something with bones)
  • 1 bag of Celery
  • 1 bag of Carrots
  • 1 bag of Onions
  • 2/3 Cup Kosmo's Q Original Chicken Injection
  • 2/3 Cup powdered chicken base
  • Kosmo's Q Texas Beef
  • Ground Poultry Seasoning
  • Fresh Poultry Herb Blend
  • Water 

Noodle Dough:

  • 4 cups All Purpose Flour + extra for bench and coating
  • 8 Eggs
  • 4 teaspoons baking powder
  • 4 tablespoons of Milk
  • Kosmo's Q Texas Beef

Chicken Stock Recipe:

As this is a home recipe, we're making our own chicken stock. But if you want to use your own recipe, or even get some from the store, feel free to. Of course, making your own is more fun and will let you adjust the ingredients to your preference.

One way is to cook the stock in a large stock pot and let it simmer until it has reduced to your preferred consistency. What we did was make it in a pressure cooker - this speeded up the process greatly. 

Prepare your ingredients. If your pot/cooker can't hold all of them at once, you might need to divide them into batches.

Brown the chicken legs/thighs first, then add all the other ingredients plus water up to the fill line. In a normal stock pot, let it cook for about 6 hours. In the pressure pot it took 45 minutes till the stock is perfect.

Strain out all the liquid and store in the refrigerator or freezer until you need it, skimming off as much of the fat that comes to the top as possible. I typically make this the weekend before I need it for the recipe

The Noodles:

To make your life easier, mix the dough ingredients in a good stand mixer with a dough hook. You can definitely do them by hand though.

 Add all ingredients into your mixing bowl and mix until the dough comes together in a nice ball that's not too sticky. If it is sticky, add a little flour. If it's too firm, add more milk or maybe an additional egg. 

Once the dough comes together, wrap it in plastic and put in the refrigerator for at least 1 hour. Typically we do it the night before.

After the dough has rested, take it out and roll it into thin sheets. If you have a pasta roller use the largest roller setting so they aren’t too thin. Once you get the right thickness, cut into strips and then cut the strips into 2-3 inch sections. As you are cutting the individual noodles toss them in flour, so they don’t stick together.

The Cook:

Bring your chicken stock up to a boil. Add some shredded chicken into the stock pot, then add your noodles. Try to keep them separated and moving so they don't stick together.

Bring your stock and noodles back up to a boil, then turn the heat down to a simmer and put the lid on. Cook for 45 minutes, stirring frequently. 

You'll know the noodles are ready when they are puffed up and tender, and the stock has thickened slightly.

Serve this for the holidays in place of gravy, and just pour over everything! The noodles are also very good on mashed potatoes.

Catch you on the next recipe!


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