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Grandma Cloud's Chicken and Noodles

Writer's picture: Tedd LongTedd Long

Updated: Jan 20

From Lois Mitchell and Rose Ann Long.

This recipe was challenging to document since Grandma Cloud never wrote it down. Her daughters watched her cook this traditional Sunday dinner dish and did their best to capture it on paper. The smell of chicken and noodles cooking reminds me of walking into Grandma and Grandpa Cloud's house and receiving their warm hugs.


Ingredients

Whole chicken

Water

1 tablespoon salt

1 tablespoon pepper

3 or 4 tablespoons of flour

milk

1 stick of butter

Crisco

Noodles (see recipe below)


Instructions

Cut a whole chicken (when cutting the breast, cut sideways and lengthwise - making 4 pieces of white meat). Put chicken (including giblets) in a pot and cover with water and one tablespoon of salt and pepper to taste. Bring to boiling, reduce heat, and simmer until chicken is tender (25 to 30 minutes).


Make a thickening of 3 or 4 tablespoons of flour mixed well with milk and stir into the pot; let cook until smooth, then lift out chicken pieces with a slotted spoon. Have ready a zip-lock bag or large bowl with flour. Melt a stick of butter and two tablespoons of Crisco in a large skillet. Discard the giblets, put the remaining chicken pieces in the bag or bowl, and roll to coat with flour. Then add the chicken pieces to the skillet and brown all sides. Place chicken in oven and bake for 1 hour at 350 degrees.


Use the thickened chicken broth to cook the noodles (add them a few at a time to avoid clumping together). You can also put the chicken in another pan to bake and add some thickened broth to the skillet to make gravy. She also used the same method for cooking squirrels, rabbits, and turtles.


If you don't want to make homemade noodles, get some Reams Frozen Egg Noddles or Essenhaus Amish Noodles. If you are up to making them yourself, here it goes:


Ingredients


3 cups flour (you may need more for covering the board when you roll the dough and for your hands to keep them from sticking)

6 egg yolks (Grandma always had Grandpa get "farm fresh" eggs)

2 teaspoons salt

¼ to ½ cup of water


Instructions

Pile your flour into a mound on a large cutting board. Make a well or bowl in the center of the flour mound with your fist. Add egg yolks and salt. Mix thoroughly; mix in water, a tablespoon at a time, until the dough is stiff but easy to roll.


Divide the dough into four parts. Roll one part at a time in a rectangle on the floured board while keeping the other dough covered with a towel. Roll up rectangles and cut them into 1/8-inch strips. Unroll the strips and place them on a towel until they are stiff and dry (about two hours). Best made the day before. Keep the noodles in an airtight container in the refrigerator for up to a day. They can also be frozen.

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