It is like a carb addict's dream. This is a once or twice a year treat, I grew up on. This dish will make some of you go...."WHAT is she THINKING"? Seriously, just chill! This is a dish I grew up on here in Nebraska. I have never heard of anyone else eating it. I don't know if it is just a Nebraska thing, a Midwestern thing or what but let me tell ya somethin'...NOTHING tastes better on a freezing cold, snowy day than THIS dish!
This is not soup. It is not "pot pie" as my easties would call it. It is "Chicken and Noodles". Thick and creamy and served alone or on a bed of mashed potatoes.
When I moved to Jersey, some friends wanted a "Nebraska" kind of meal. I made them this. I make fresh pasta when I make this. It is to easy and delish not too. If you don't groove on making your own pasta, use 2 bags of good thick frozen noodles, or a large bag of egg noodles. Makes no different to most people, makes all the difference to me. You may need a few more noodles than I recommended. I am not sure how many in pounds or ounces or anything else my recipe makes homemade. So keep a few extras, you want this SUPER thick!
This recipe makes a boatload, but again, eat to your hearts desire and FREEZE, because it freezes like a dream. In fact, when you decide to eat the rest of it up, you can always add some extra chicken stock and just have it as Chicken Noodle Soup! This is a QUICK version so I am using store bought items. The point is to get this baby cooking ASAP!
This is a quick version, (aside from my homemade noodles) much different than how my mom made it but, better....oh wait. Did I say that out loud? Anyhoodle, you decide on the noodle part. I will give you the recipe I use, it is not the same as my Amish noodles, but those will work too!
3 cups flour
2 tsp salt
1 tbsp dried parsley flakes
1/3 to 1/2 cup water or chicken stock as needed (I make my broth first and just use some of that)
Mix eggs, flour, salt and parsley together. Add water or chicken stock for more flavor until a nice, non sticky dough is achieved. I use my kitchen aid pasta roller but you can roll it out by hand just as easy. Roll the dough as thin or thick as you like. Roll out 1/4 of the dough at a time. You may need to dust your pieces with some flour if they are a bit sticky. Let the sheets sit, divided by a kitchen towel until ready to use. There is no need to let them dry. Use a pizza cutter to quickly cut them into the width of noodles you like!
For the rest of the soup:
3 cups shredded chicken or turkey (I am using Thanksgiving leftover)
2 cans of cream of chicken soup
2-32oz boxes of chicken stock or broth or homemade is even better!
1 tsp poultry seasoning
1 tsp onion powder
Mix all ingredients except chicken/turkey. When combined completely add poultry. Bring to a boil and add the noodles a handful at a time until they are all in the pot! After cooking there should be VERY little broth. You want it thick. Ladle over a bed of mashed potatoes and eat your heart out carb lovers! If you don't have a great mashed potato recipe, here is mine Perfect Mashed Potatoes and Gravy!
Again I realize this is something we can't all eat everyday but that is what makes it so cozy and comforting, that once or twice a year you DO get to eat it. Memories of childhood winters just play like a movie in my mind. Sledding at Aubles pond, down the hill on to the frozen pond, hiking home, 3 blocks behind the older kids who wouldn't wait for me, snot running out of my nose, bawling, sled and ice skates in tote............perfection.
Your "STILL loves sledding"chefwannabe