"E Jones" > wrote in message
...
> I'm looking for a recipe for old-fashioned chicken and noodles, cooked in
a
> stock pot on top of the stove.
>
> I've searched the web, and found chicken-noodle casseroles (baked),
> chicken-noodle soup, some crock pot recipes, but nothing for the dish I am
> looking for, a thick, creamy base with cooked chicken and egg noodles, to
> serve with/over hot biscuits and/or mashed potatoes.
>
> Any help here?
>
> Thanks.
>
> - ESJ

This is pretty old fashioned chicken and noodles. It is the recipe I use and
I am old fashioned.

Charlie

CHICKEN AND NOODLES

Source: unknown due to the mists of time

1 egg, slightly beaten
1 tbs. water
salt (about 1/2 tsp.)
flour

1 chicken, cut up
water
1 onion, peeled and sliced
5 new potatoes, or 2 potatoes, cut in eighths
salt
pepper
1/2 cup fresh or frozen green peas

Make noodles or use 1 pkg. wide noodles: Mix egg, salt and water in bowl.
Add flour until it forms a ball. Put on floured board and pat out in thin.
Put flour on top and push in with fingers until no more will go in. Turn
over and do the same. Keep pushing flour into the dough until it is very
dry. Roll thin, about 1/16-inch and then roll up like a jelly roll. Cut
noodles with a sharp knife about 1/4-inch wide. Unroll and let dry on a flat
surface. In damp weather, put on cookie sheet in oven with pilot light on.

Place the chicken in stew pot with enough water to cover. Add onion and boil
chicken about an hour, until chicken falls off bone. Remove chicken and
bones. Remove all chicken from the bones and skin. Cut chicken meat into
large pieces. Skim fat from liquid, add potatoes and boil for 15 minutes.
Add chicken meat, salt and pepper to taste. Add peas and noodles. Boil until
done.

Note: If using packaged noodles, give the noodles a little head start over
the peas. you can also add a slurry of 1 tbs. flour and water to thicken
liquid. Not needed if using hand made noodles.