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My wife makes a dish whenever she (or anyone in our circle) gets sick. This particular recipe is hearty and freezes beautifully. A simple take on homemade egg noodles and a basic broth. The natural taste of the chicken mixed with stomach-filling mashed potatoes make this recipe cost effective and a sure fire hit during the winter months. Don’t tell Jill…but I add some chopped celery and carrots when I pull a helping of this dish out of the freezer.

Grandma Wittrock’s Chicken and Noodles

1 Chopped Onion (White or Yellow, not Red)

1 Tbsp Butter

32oz Chicken Stock

4 Chicken Thighs

2 Eggs

1 ½ C Flour

4 Large Potatoes

Salt and Pepper to Taste

Add butter to pot and brown the chopped onion over medium heat, careful not to burn. Add chicken stock and thighs. Simmer 20 to 30 minutes. (See next step below) When cooked, remove thighs and separate meat from bones. Add meat back into the pot and discard bones.

While thighs simmer, whisk eggs and flour together to create a dough. Knead by hand, add additional flour to counter to keep dough from sticking. Flatten dough to ¼ inch thickness and then cut strips. 

Once you’ve added just the meat, bring broth mixture to a boil and add the noodles gently. Cook until noodles are no longer doughy and tender. 

Peel (or not, I won’t tell you how to live your life) four large potatoes, boil them separately and mash.

Plate mashed potatoes (I use this opportunity to add another pad of butter) and serve the broth/noodle mixture like a gravy.

If you are not already “carb’d” out – any type of bread with butter adds to this comfort food.