Ingredients 

Soup Base 

1 Whole Chicken 

1 Whole Onion (Cut into large pieces)

1 Tablespoon Garlic Powder 

1 Tablespoon Kosher Salt 

6-8 Cups of Water (depending on the size of your stockpot or crockpot)

1 cup diced celery

2 cups sliced carrots

1/2 cup frozen peas

2 cans of your favorite brand of cream of chicken soup 

Directions:

In a 4 quart crockpot or large stockpot, place whole chicken, water, garlic powder, onion, celery, carrots, and salt.  Cover and cook on low heat setting for 8-9 hours or on high for 4 to 4 1/2 hours.  Remove chicken and allow it to cool briefly.  Once the chicken can be handled, remove the meat from the bone, shred or cut into your desired size and set it aside.  Discard bones, skin, and fat.  Meanwhile, add the cream of chicken soup to broth and vegetables and stir gently until smooth.  Add the chicken allow to cook on low while you prepare the noodles. 

To make noodles:

4 large eggs

4 tablespoons water

1 1/2 cups to 2 cups of all-purpose flour

2 teaspoons of salt

1 tsp baking powder *Optional 

Directions:

In a small bowl, add 1 1/2 cups of flour and create a "well" in the center.  Add your eggs, water, salt, and *optional baking powder (if you want your noodles to be fluffy).  Mix all of the ingredients together gently with your hands unit it forms a small ball.  Slowly add extra flour if the dough seems very sticky.  On a well-floured surface, kneed the dough until it forms a smooth soft ball.  Flour your surface once again, and now roll out the dough as thin as you can get.  Slice your noodles into strips using a knife or pizza cutter.   

Final Steps:

Bring soup base to a simmer.  Add the sliced noodles to the simmering soup.  Allow them to simmer until the noodles are cooked through, occasionally stirring gently to prevent sticking.  Add additional salt, pepper, and herbs such as parsley and sage to taste, just before serving add the 1/2 cup of frozen peas. 

Here at DBKFarms we enjoy pairing our chicken and noodles with fresh sourdough biscuits for comfort food that every member of the family loves!

Batter:

1/2 cup all purpose flour
3 large eggs
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup whole milk

Additional Ingredients:

2 tablespoons butter (added to the hot skillet)

Instructions:

Heat cast iron skillet at 450 degrees F for 10 minutes.  While the skillet heats,  in a medium mixing bowl, combine all of the batter ingredients and stir until well mixed.  Once your skillet has heated for 10 minutes, add the 2 tablespoons butter to the skillet and allow to melt.  Butter should coat the bottom of the skillet.  Pour in your batter and bake at 450 degrees for 12-18 minutes.  Your pancake should be very fluffy and golden brown.  As it cools it will begin to flatten.  We like to garnish with maple syrup or powdered sugar.