Swedish Chicken and Noodles

Name: Swedish Chicken and Noodles
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 10 servings
Ingredients: 4 cups flour; 6 large eggs; 4 pounds whole chicken; 4 stalks of celery, roughly chopped including leaves; 1 onion, peeled and roughly chopped; salt and pepper; frozen green peas; mashed potatoes

User Reviews

4.7

45 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
10 servings
Calories
419 kcal
Course
Main Course
Cuisine
European

Swedish Chicken and Noodles

Iris Warren

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Learn to make delicious and satisfying Chicken and Noodles from a Swedish family recipe. The ultimate comfort food. Affordable and tasty.

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Ingredients

Servings

4 cups flour
6 large eggs
4 pounds whole chicken
4 stalks of celery, roughly chopped including leaves
1 onion, peeled and roughly chopped
salt and pepper

Optional Ingredients

frozen green peas
mashed potatoes

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Instructions

Beat 6 eggs in a small bowl till frothy. Reserve.Sift 2 cups of flour with 1 heaping tbsp of salt into your mixing bowl. Reserve 2 more cups of flour in another bowl.
In your mixing bowl, make a “well” in the center of the sifted flour and pour the beaten eggs in. Use a fork to mix the eggs into the flour until it is evenly moistened.
Sift more flour into the bowl, a couple of tablespoons at a time, and continue to stir until a soft dough forms.
When the dough gets too thick to stir, use your hands to knead. Stop adding flour when the dough holds together and is only slightly sticky to the touch (it will be soft). Let the dough rest uncovered for 15 minutes.Coat your rolling surface generously with sifted flour. Scoop up a small handful of dough from the bowl (a little more than ½ cup of dough). Dip it in the flour on the board and pat it down to flatten it.
Flour your rolling pin and roll out the dough till it’s very thin.
Fold the rolled dough into quarters and move it to a sheet of parchment paper.Unfold it and leave it to dry.
Repeat this process until all of the dough has been rolled out.Let the noodle dough dry for about 2 hours, flipping the dough pieces over once halfway through drying. This amount of time can vary based on the weather—if it’s hot outside, the drying may go faster. Check the dough’s texture periodically by touching it with clean fingers. The dough is ready to cut when it is dry to the touch, but not hard. If you’re in a hurry you can cut the dough when it is half-dry, but it won’t be as easy to cut or manage.
Slice each flattened piece of dough into three long strips. Cut those strips into noodles. We usually cut them about a centimeter wide, but you can cut them thicker or thinner depending on your personal preference.
Scoop up the noodles and scatter them on a piece of parchment paper to finish drying.Once you have cut the noodles, you can immediately proceed with making the chicken and noodles. If you’d rather store the noodles for future use, let them dry completely (this can take 24-48 hours depending on the weather). Once the noodles are totally dry, place them in an airtight container or sealing bag (reusable or disposable) bag and store them in a dark, cool place. They will last about 1 month; discard them if they start to darken or turn black.
Rinse your whole chicken (giblets removed) and place it into a large stockpot. Cover the chicken with water by about 2 inches. Bring to a boil and simmer for about 15 minutes. Skim the foam that rises to the top. Add chopped celery, onions, and black pepper to the broth. You do not need to add any salt, the noodles contain a lot of salt so it’s best to hold off adding more at this point.
Let the chicken simmer for 1 ½ to 2 hours until the meat softens and begins to fall off the bone. Remove the chicken from the pot and place it on a roasting pan or platter. Strain the chicken broth, removing all the celery and onions. Return broth to the stockpot.If you want to cut down on fat, you can let the broth cool completely and skim the fat that collects on the surface. Pull meat from the chicken in bite-sized pieces and return it to the broth; discard bones. Bring broth back to a slow boil.
Add noodles to the broth. Let them boil gently, stirring frequently, until tender. For an al dente texture, cook for 10-12 minutes. For a softer texture (which I prefer), cook 15-16 minutes. The noodles will soak up most of the broth and produce a thick, starchy, salty sauce.If you want to add some frozen green peas, put them in during the last 10 minutes of cooking. Taste the noodles when they are completely cooked and season with additional salt and pepper, if desired.
Serve in bowls plain or over mashed potatoes (if you’re keeping kosher, make sure the mashed potatoes are parve). This, as my mother says, is the ultimate comfort food. Yum!

Notes

You will also need: Mixing bowl, sifter, rolling pin, parchment paper, large stockpot
Note: The chicken stock can actually be made while the noodles are drying, if you’re running short on time. My mom prefers to make the chicken stock after the noodles are cut, because the process is more fun when you have stretches of time to sit around and chat while things are cooking.
Note:
The chicken stock can actually be made while the noodles are drying, if you’re running short on time. My mom prefers to make the chicken stock after the noodles are cut, because the process is more fun when you have stretches of time to sit around and chat while things are cooking.

Nutrition Information

Show Details

Calories 419kcal (21%) Carbohydrates 39g (13%) Protein 25g (50%) Fat 16g (25%) Saturated Fat 4g (20%) Cholesterol 176mg (59%) Sodium 117mg (5%) Potassium 317mg (9%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 355IU (7%) Vitamin C 2.7mg (3%) Calcium 43mg (4%) Iron 3.7mg (21%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 419 kcal

% Daily Value*

Calories	419kcal	21%
Carbohydrates	39g	13%
Protein	25g	50%
Fat	16g	25%
Saturated Fat	4g	20%
Cholesterol	176mg	59%
Sodium	117mg	5%
Potassium	317mg	7%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	355IU	7%
Vitamin C	2.7mg	3%
Calcium	43mg	4%
Iron	3.7mg	21%