A Recipe for Boiled Chicken and Egg Noodles

How to Boil Chicken with Homemade Noodles and Other Side Suggestions

© Kristen O'Hara

Mar 17, 2009

Boiling this chicken creates the perfect broth for cooking egg noodles (and there will be plenty to spare for later recipes). Adding the simple sides suggested creates a cheap, home-style meal for the family.

Boiled Chicken Recipe

Ingredients

• 1 whole chicken (3-5 pounds)
• 2 cloves garlic, diced
• 1/2 medium onion, diced
• 3 tablespoons butter
• juice of 1/2 lemon
• 1 teaspoon salt
• 1/2 teaspoon pepper
• egg noodles, purchased or prepared (as directed)

Directions

1. Fill a large pot half full with water. Add garlic, onion, butter, lemon, salt, pepper and chicken.
2. Cover and heat on medium-high to boiling. Reduce to medium to avoid boil over.
3. Continue medium boil for approximately 2-2 1/2 hours, adjusting time according to the size of the chicken. Check the temperature with a meat thermometer to ensure proper doneness.
4. Carefully move the chicken to a baking or serving dish, and keep it warm in the oven at a low temperature (less than 200 degrees Fahrenheit).
5. Keep broth for noodles, removing extra broth (freeze for use in future recipes). Broth should just cover the noodles.
6. Boil noodles to desired consistency (approximately 15-20 minutes). Watch the noodles, and stir frequently. Add broth, if necessary to keep the noodles covered. If there is too much broth when the noodles are done, drain any excess and/or add flour to thicken.

Egg Noodles Recipe

Ingredients

• 4 large eggs
• 1 teaspoon salt
• 2 cups of flour (approximately)

Directions

1. Beat eggs together.
2. Add salt and mix together.
3. Slowly add flour and mix until the dough is easy to roll. Be careful not to add to much flour, as this will stiffen the noodles.
4. Place dough on a lightly floured surface. Roll in a rectangle shape until dough is approximately 1/8 inch thick.
5. Flour the top of the dough, roll and cut noodles to desired width. Boil in broth, as directed in steps five and six above.

Potato Recipe, Quartered with Butter, Garlic and Onion

Ingredients

• 6 to 8 small golden potatoes (butter potatoes)
• 2 tablespoons butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Wash and cut potatoes into quarters (or sixths, if desired). Do not peel.
2. Place in a large pot and cover with water. Boil until just soft (approximately 15-20 minutes).
3. Drain and return to pot.
4. Add butter and spices. Stir over low heat until the butter is melted and the potatoes are warm. Keep warm until ready to serve.

Simple Tossed Salad Recipe

Ingredients

• 1 head iceberg lettuce, washed and torn
• 4-6 mushrooms, sliced
• 1 tomato, sliced or diced as desired
• 1/2 onion (yellow or red), sliced or diced as desired
• 2 tablespoons sunflower seeds
• Ranch dressing

Directions

1. Place prepared salad in a large bowl.
2. Top with mushrooms, tomato, onion and sunflower seeds.
3. Toss just before serving, and serve with ranch dressing.

Serve the recipes together for a full family meal. Just add easy heat-and-serve rolls to complete the table display.

Smaller families, try these recipes for leftover chicken.

Whole Chicken Recipe

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