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These egg noodles are very similar to ours, which are used for pennsylvania dutch 'chicken pot pie' (we're talking 'slippery noodle' here, not 'diced chicken in gravy with small veggie bits and a nice pie crust')

And, since I've brought it up, here it is... (slippery noodle) chicken potpie.

In very large stock type pot, place one entire cut up chicken (with skin and bones and giblets if you have 'em.), 2 stalks of celery, coarsely chopped, half a medium onion chopped, and a bay leaf. Cover with water.

Boil until chicken is falling apart. Remove big hunks of chicken, it is okay if little pieces remain. If you don't eat chicken skin, remove it now. Put chicken in serving dish and keep warm in oven. Add peeled boiling potatos, as many as you think people will eat, to the broth stuff. Boil.

As soon as potatos are boiling, you start on the egg noodles. If you're efficient at this, the noodles are ready to cook when the potatos are about fifteen minutes from 'done' and then the potatos and noodles will be done at the same time.

While the potatos are boiling, mix up egg noodles (2/3 cup flour, teeny bit oil, one half eggshell of water, some salt, one large egg : may be expanded to as many as you want, we generally use 3 eggs 'cause that comes out even to 2 cups of flour) and knead until well mixed and stiff (about ten minutes of kneading). You may add flour while kneading. Allow to rest for fifteen minutes, it will get less 'stiff'.

Roll out about 1/8" thick. Be persistant, it CAN be done. Use knife to cut into squares, about 1.5" on a side. Do not cut these too big, they swell a lot when cooked. (You can dry these and use 'em later but they ARE usable right away, you do NOT have to make them ahead of time.)

If new at this, check potatos to see how done they are. If they are done, remove them. If they need about fifteen more minutes, you are on schedule and may proceed without removing the potatos.

Turn the stock from 'boiling' to FULL HIGH. Add water if needed, you need 2" or so above the potatos. Wait for full rolling boil. Stir so that stock stuff is moving. Drop noodles in, one at a time so that they don't stick together. Stir as you go. Move right along with this, don't dawdle. Cook about fifteen minutes after adding last noodles. Remove noodles and potatos from broth, put in serving dish seperate from chicken (just my preference).

Eat. Serves a family of 5 or more (more people means add more potatos and more noodles, not more meat. If you had money to feed everyone meat, you would not be making this dish. :P )

The extremely thrifty among us will reserve the stock stuff (still has good chicken flavor) and put it in a soup that need not be clear, eg. potato/leek.

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