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Uncle Walt’s / Grandma Studer’s Noodles in Chicken Broth

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1 whole chicken
1 gallon distilled water
5-7 chicken bullion cubes
1 stick butter
2 medium onions, sliced
2 stalks celery
salt and pepper to taste
8oz medium egg noodles

Bring everything except noodles to a boil. Continue to boil until chicken falls off bone. Drain into a colander, reserving broth. When chicken is cool, remove from bones and add back to broth. When broth is cool, place in refrigerator over night. Next day, remove grease and fat from top. Bring back to boil and add noodles. Cook until noodles are tender. Once tender, turn off and let sit at least 1/2 hour to let noodles absorb broth.

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4 thoughts on “Uncle Walt’s / Grandma Studer’s Noodles in Chicken Broth”

  1. This made enough broth to make 24oz of noodles. That was a lot of noodles, but they all got taken home/eaten.

    Talked to Grandma after Christmas and she said to put the entire onions in, skin and all, that is what gives the noodles their yellow color.

    I did not add the chicken back to the broth until time to cook the noodles. I kept the chicken separate until then. I did not cook the noodles as advised. I brought the broth to a boil, added the noodles, covered and turned off the heat.

  2. We didn’t have any whole chickens at the store, so I used a “cut” one that still had all the parts minus the livers and stuff. Seemed to turn out fine. Made 12/23 and put chicken back in broth and put on porch. Skimmed fat off on 12/25 before re-heating. Takes longer to re-heat and you might think. Started at 11AM on med-high and still wasn’t boiling at 12:00. Moved to wok burner on high and brought it right up. Used 24oz of noodles.

  3. This year I used 4 split chicken breasts (bone-in from the fried chicken buckets). Worked out great and I think everyone likes white meat better. Forgot to skim off fat, but not sure it mattered. Seemed to taste OK. I heated the broth to a boil and just put noodles in to steep off the heat. The seemed just a bit mushy, but i’m not sure what to do different.

  4. Linda made this for Thanksgiving this year. These were her comments:

    “I bought a smaller turkey and cooked it like the recipe said to. Not much flavor. I ended up adding about 10-12 bouillon cubes and a quart of canned turkey broth to about 3 quarts of the broth I cooked down. Next time, I’m going to cook down a turkey again but replace much of, if not all of the water with canned turkey broth and let it cook down. If it would be too strong, you can always cut it with water but it’s hard to add flavor to it since there’s no turkey bouillon. I used turkey because I needed a base for the gravy too. I think with chicken and bouillon cubes it would probably turn out ok.”

    Also, in talking to both Uncle Walt and Aunt Linda we believe Grandma probably added yellow food coloring to the noodles because the onion skins alone as she alluded to do not make them the yellow color that hers used to be. Linda said that Grandma sometimes put garlic powder in as well. Linda also confirmed that Grandma used Inn Maid Noodles.

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