Illinois Farm Chicken and Noodles Over Mashed Potatoes
Shredded stewed chicken and thick homemade egg noodles served over mashed potatoes, a filling central Illinois farm supper.
- Prep
- 30 min
- Cook
- 90 min
- Total
- 120 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Large pot
- •Rolling pin
- •Potato masher
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 18
- carbs
- 60
- protein
- 32
- calories
- 540
Instructions
- 1
Simmer the whole chicken in water with salt for about 1 hour until fully cooked. Remove and shred the meat, saving the broth.
- 2
Mix the flour, eggs, and a pinch of salt together. Stir until it forms a stiff noodle dough.
- 3
Roll the noodle dough very thin and let it dry for 20 minutes. Cut it into thick strips.
- 4
Bring the saved chicken broth to a boil on the stovetop. Drop in the noodles and cook until tender, about 15 minutes.
- 5
Stir the shredded chicken back into the pot. Season the mixture with salt and pepper.
- 6
Meanwhile, boil the peeled potatoes until fork-tender, about 20 minutes.
- 7
Mash the potatoes with the butter and milk until smooth.
- 8
Spoon the mashed potatoes into bowls. Ladle the warm chicken and noodles generously over the top.
Chef's tips
Let the noodle dough rest before rolling to make it easier to stretch. Make sure the broth is well-seasoned because it forms your gravy.
Storage
Refrigerate up to 4 days in an airtight container.
Reheating
Reheat gently on the stovetop, adding a little broth if it has thickened too much.
Common mistakes to avoid
- •Cutting the noodles too thin so they break apart and dissolve while boiling
- •Under-seasoning the cooking broth
Serving suggestions
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