- 2 cups flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 2 tablespoons butter
- 1 cup milk, or more as needed
- 6 to 8 cups chicken broth
- 3 cups cooked, chopped chicken
- In large bowl, mix flour, baking powder and salt together with fork or whisk. Cut in butter with pastry blender. Add milk, mixing with fork until mixture forms ball of dough.
- Generously sprinkle additional flour on work surface. Roll dough out thin. Dip pizza cutter in flour, and cut dough in thin strips. Cut again, in other direction. Sprinkle tops generously with more flour. Let noodles dry for 1 hour.
- When noodles are about done drying, place broth in large stockpot, and bring to boil. Add noodles, a few at a time, stirring gently so they don’t stick together and clump. (Do not shake off excess flour; it will thicken the broth.) Once all noodles are in broth, cook for 15 to 20 minutes, or until done.
- Add chicken, and continue cooking for an additional 5 minutes, or until heated through.
Interested in more recipes from the editors of GRIT? Check out Recipe Box: Cheesy Potatoes and More GRIT Staff Recipes for everything from chicken curry to chocolate sheath cake.
One of my Aunt Donna’s signature dishes was old-fashioned Chicken and Noodles. No holiday was complete without them. Before she passed away, I promised her I would learn to make them. Now it’s up to me to carry on the family tradition and take this must-have dish to our get-togethers.