Let's Eat-Old Fashioned Chicken & Noodles

Fall has ushered in the chilly temps and early sunsets! And as many people have mentioned, it’s officially soup season (or szn, if you’re hip and cool). One of our favorite dishes to make when the wind is blowing and all we want to do is curl up on the sofa is Old Fashioned Chicken & Noodles. It’s the perfect cold-weather comfort food! You can serve this dish up on its own, or dish it over a bowl of mashed potatoes. Which, I get, sounds weird. The first time I heard it I was all, WTF? But people, if you haven’t tried it, I beg you to give it a shot. You won’t be disappointed!

Directions

Noodles-

Combine flour, salt, and garlic powder in a large bowl (you can use a stand mixer with a hook attachment if you’d like)
Add in beaten yolks and egg.
Add water a bit at a time until the dough comes together in a ball. The dough shouldn’t be overly sticky, but not crumbly either.
Turn the dough out onto a floured surface and work it into a ball. Wrap tightly with plastic wrap and let rest for at least 15 minutes. While the dough is resting you can start the soup!
Using a rolling pin or pasta roller (this one from Amazon works great!), roll the dough out to desired thinness, roughly 1/4 inch to 1/8 inch thick.
Using a pizza cutter, slice the dough into strips roughly 1/4 to 1/2 inch wide.
Optional-you can let the noodles dry for a few hours, or cook them right away.

Soup-

Melt butter in a large, heavy-bottomed pot.
Add in chicken, cooking through until browned.
Pour in chicken stock and add in red pepper flakes, thyme, and salt and pepper to taste.
Bring to a gentle boil, reducing heat to simmer for 15-20 minutes.
Drop in noodles a few at a time to prevent clumping and sticking.
Continue to simmer for 10 or so minutes, until stock thickens slightly and noodles are done.
Taste and add any additional spices desired. Serve over mashed potatoes or on their own.

There you have it! My take on Old Fashioned Chicken & Noodles. I will admit, many times my noodles turn out a bit more dumpling-like because I tend to get willy-nilly when slicing them. If you want your chicken and noodles to be more like the traditional chicken noodle soup, keep the thickness and width of your noodles on the narrower side, and feel free to add another 12 or so ounces of chicken stock. To really kick the flavor up a notch, add in some minced garlic while browning your chicken.