Chicken and dumplings and chicken and noodles are two very different dishes in my family.
One has drop dumplings made with Bisquick; the other has egg noodles that have been flattened with a rolling pin. One has chopped vegetables; one does not. One is a soup; the other more like gravy.
When I wrote about drop dumplings last year, I knew I would have been just as happy with homemade noodles instead of drop dumplings, but I was trying to avoid getting my counter all covered with flour, but over Christmas vacation, I realized that the dusty counter is a small price to pay for one of the most comforting foods I know.
At our request, my mom pulled out her great-grandmother’s rolling pin — the one I posted on Instagram that I estimate to be about 140 years old — and made a batch of her famous chicken and noodles. She boils chicken breasts in water, removes the meat once it’s done, chops the chicken and then makes these egg noodles.
The original recipe calls for a few drops of yellow food coloring in the egg mixture, but I’m OK with whitish noodles instead of yellow, so I left it out when I recreated them at home the first weekend we were back in Austin.
You’ll notice that my chicken and noodles (right) has chopped carrots, corn and green beans. It’s also not nearly as slurry-thickened as my mom’s gravy-like chicken and noodles.
Not to turn every story I tell about soup into a metaphor about life, but I made this soup with leftovers that my kids’ dad had made on his last night with them last week. The leftover soup was awaiting me in the fridge when I returned to the house we all share, just not at the same time. (It’s a yearlong custody arrangement called nesting that has greatly helped in our transition.)
The soup leftovers would have been enough to feed maybe one or two people, but once I rolled out the noodles, added three cups of water and half a packet of fancy ramen seasoning (we were out of bouillon — how’s that for a hack?), the soup turned into a meal for all three of us, plus my neighbor, with enough leftovers for lunch.
I never would have guessed that co-cooking would be part of this co-parenting business, but I couldn’t be happier that it is, especially when you throw in a family recipe to complement the package.
2 Tbsp. vegetable oil
6 Tbsp. water
2 cups flour
1 tsp. salt
1 tsp. baking powder
In a small bowl or glass measuring cup, whisk together the eggs, oil and water. (Add a few drops of yellow food coloring here if you’d like.)
In another larger bowl, combine the flour, salt and baking powder. Add the egg mixture to the flour mixture and stir with a fork or spoon to create a stiff dough. Move the dough to a floured surface and knead lightly. Divide dough in half. Using a rolling pin dusted with flour, flatten the dough to about 1/8-inch thickness. Cut into strips. Repeat with the second half of the dough.
Add noodles to whatever soup or stock you’d like that has been heated to a rolling boil. Turn the heat down to low, cover the pot and cook noodles for about 15 minutes. (You can freeze half of the dough if you don’t need that many noodles for the soup to which you are adding the noodles.)
– Addie Broyles