My Grandma Dessie May (Thomas) Pellett had rules around which of her daughters, even as adults, could cook which items. One of the items that was “assigned” to my Aunt Inez Linda Pellett (yes, I was named after her), was Chicken and Noodles. Well, actually, just the noodles part.
My Memories
Growing up, my sister and I spent most Saturday nights with my Grandma Dessie May (Thomas) Pellett and my two unmarried aunts Inez Linda Pellett and Ruby Arlene Pellett. After church on Sunday was generally the most special meal of the week. Occasionally, that included a big pot of chicken and noodles.
Making the Stock
As I recall, grandma would boil bone-in chicken in water and would add carrot and celery to the water to create a stock. Of course, it also included salt and pepper. However, I am not sure that she included onion, which is often a part of stock. When the stock was ready and the chicken well cooked. The carrot, celery, skin, and bones were removed. The chicken was shredded and it was time for the noodles.
Making the Noodles
Inez made noodles using a relatively simple recipe. For a single batch, I use one egg, 2 tablespoons of milk, a teaspoon of salt, and a cup of flour. Inez used the same ingredients. I am not sure if she just doubled it or if she had a slightly different recipe. But she either made more dough or magically created more noodles out of the same dough.
After the ingredients are mixed, let the dough sit for at least 10 minutes. Then comes the UNIQUE part of the recipe. Unlike most recipes where they make thick or broad noodles, these noodles were cut super, super thin. To do that roll the dough in batches such that it is paper thin. Then fold the dough over several times and cut it with a sharp knife in narrow strips no wider than 1/8 of an inch. A 1/16 of an inch is even better.
Let the noodles dry completely. To do that spread them on baking sheets. I usually let them dry about 2 hours turning them every 30 minutes.
Bring the stock to a boil and add the noodles. Cook till tender, which generally requires about 15 to 20 minutes of cooking. Yum!
Why is this a special recipe?
I think what makes it special and different is having so much surface area on the noodles. Everyone loves it. I have never known anyone from the time I was young to the present to turn down a bowl of these noodles. They even love them when I am lazy and substitute store bought stock and use boneless chicken.
The biggest dilemma is how much to make. I remember once when I made chicken and noodles for Dad, my sister, and my family. I made four times this recipe and I got complaints because we ran out before everyone got as much as they wanted!
Today, if the family is all together, I make two large pots of the chicken and noodles with extra chicken on the side.
Featured Image: AI generated by Krimker via Pixabay.com
Prompt: Family Recipe
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