Chicken and Noodles

Details

• Ready in 0 Minute.
• Makes: 10 Servings

Ingredients

• 4-5 chicken breasts (bone-in, skin-on)
• canola oil
• kosher salt
• black pepper
• garlic powder
• 12 cups chicken stock
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 bay leaves
• 3 eggs
• 6 tablespoons milk
• 3 cups flour, plus more for dusting

Directions

• Preheat oven to 400 degrees.
• Place chicken breasts, skin side up, on a foil-lined rimmed cookie sheet. (For easier clean-up.) Drizzle lightly with canola oil and rub in to coat entire breasts. Season chicken with salt, pepper and garlic powder.
• Bake chicken breasts at 400 degrees for one hour. Remove from oven and set aside.
• In a dutch oven or large stock pot, pour in chicken stock. Add garlic, thyme, and bay leaves. Bring to a boil, then reduce heat to medium-low.
• Shred chicken breasts using 2 forks and add to chicken stock.
• Now let\'s make some homemade noodles!
• Put eggs in a large mixing bowl and beat with a fork or whisk. Add milk, a little salt and flour and stir to combine. (Now you don\'t want your dough to be too stiff, so if it is, you can always add a little extra milk to soften it up or flour if it\'s too soft.) You can also make the noodles in a food processor. Just throw all the ingredients in and pulse to combine. (I don\'t have a food processor so I do it by hand. Plus it makes me feel extra industrial.)
• Roll out dough on a floured large cutting board to about a 1/4 inch thickness. Let dough dry out for 20-30 minutes.
• Cut dough into noodles, say 1/4 inch by 1 1/2 inches or so, it sure doesn\'t have to be precise. I use a pizza cutter to do this.
• Separate your noodles and put in the chicken stock to cook. They won\'t take too long, but I usually keep it cooking awhile and turn the heat down a little to let the flavors all come together.
• Taste and adjust seasonings as you see fit. You might need some salt, depending on the chicken stock you use.