Try Chef Tom's classic comfort food recipe, Mom's Chicken & Noodles. Prepared with hand-rolled homemade egg noodles and smoke roasted spatchcock chicken, it's sure to tantalize your taste buds and ignite your senses! A scrumptious dish that's sure to please the whole family!
WHAT YOU'LL LOVE
- Making the pasta dough by hand in a well, whisking the wet ingredients into the flour gradually, builds the dough with more control than dumping everything together at once
- Resting the rolled noodles uncovered for at least 2 hours dries them slightly, so they hold their shape and don't turn mushy once they hit the simmering stock
- Building the stock from the reserved backbone while the chicken roasts uses a part that would otherwise be thrown away, running two components on parallel timelines instead of one after the other
- Finishing the noodles directly in the stock, rather than boiling them separately and combining later, lets the starch they release thicken the broth into a naturally rich sauce
Mom's Chicken & Noodles
Tom Jackson
Rated 5.0 stars by 2 users
Category
Entree
Cuisine
American
Servings
12
Prep Time
45 minutes
Cook Time
3 hours 15 minutes
Calories
663
Just in time for Mother's Day, Chef Tom shares one of his all-time favorite comfort food meals, it's Mom's Chicken & Noodles featuring hand-rolled homemade egg noodles and smoke roasted spatchcock chicken cooked on the Yoder Smokers YS640s Pellet Grill.
Ingredients
- 2 cups flour
-
2 tsp Jacobsen Salt Co. Kosher Sea Salt
- 2 eggs
- 1/4 cup whole milk
- Up to 1 gallon water, for cooking
-
Jacobsen Salt Co. Tellicherry Black Peppercorns, to taste
-
Jacobsen Salt Co. Kosher Sea Salt, to taste
- 1 whole chicken, spatchcocked
-
Cattleman’s Grill California Tri-Tip Seasoning
- 1 chicken backbone
- 1 cup yellow onion, large dice
- 1/2 cup carrot, peeled, diced
- 1/2 cup celery, diced
- 2 sprigs thyme
- Parsley stems
-
1 tbsp Jacobsen Salt Co. Tellicherry Black Peppercorns
- 3 lb russet potatoes, peeled, quartered
- 1/2 cup (1 stick) butter
- 1/2 cup whole milk
-
Jacobsen Salt Co. Kosher Sea Salt, to taste
For the egg noodles:
For the roasted chicken:
For the chicken stock:
For the mashed potatoes:
Directions
- Combine the flour and salt in a small mixing bowl and whisk with a fork.
- Combine the eggs and milk in a separate small bowl and whisk to combine.
- Make a well in the middle of the flour/salt and pour the liquid into the well. Begin whisking the liquids and slowly incorporating the flour from the edges.
- When the dough starts to form and you cannot whisk with the fork any longer, knead the dough by hand inside the bowl.
- When most of the flour is incorporated into the dough, turn the dough and flour out onto a work surface and knead by hand until almost all the flour is absorbed and the dough is smooth on top. Divide the dough into two equal portions. Cover with a damp towel and rest at least 20 minutes.
- Cover your work surface with a generous amount of flour. Roll the dough balls out into rectangles about 1/8” thick. Roll the dough into cylinders and slice into 1/4” wide noodles. Unroll the noodles and lay out on the floured work surface to dry. Let dry at least 2 hours.
- Preheat your Yoder Smokers YS640s Pellet Grill to 325°F, set up for indirect grilling (diffuser in place).
- For the roasted chicken, first spatchcock the bird, removing the backbone and pressing the bird flat. Save the backbone for the chicken stock.
- Season the chicken underneath the skin with Cattleman’s Grill California Tri-Tip Seasoning. Place on sheet pan and transfer to the grill.
- Roast the chicken until the internal temperature reaches 160°F in the deepest part of the breasts. Remove from the grill and rest.
- Discard the skin from the chicken. Pull the meat from the bones. Discard the bones. Shred the meat by hand.
While the chicken is cooking, combine all ingredients for the chicken stock in a 4 quart Staub Dutch Oven. Fill the pot with cool water. Bring to a simmer. Reduce heat and allow the stock to simmer until reduced by about half (about an hour).
- Strain the solids from the liquid. Discard the solids. Place the chicken stock in a 5 quart Finex Dutch Oven. Bring to a simmer. Add the dried noodles to the simmering stock, then more water to cover the noodles completely.
- Cook the noodles until they start to become tender, about 30 minutes, adding more water as needed to keep the noodles covered. Then, add the shredded chicken to the dutch oven.
- Cook until the noodles and chicken are very tender and the liquid begins to thicken from the flour on the noodles, about 30-45 minutes more.
- While the chicken and noodles are cooking, make the mashed potatoes. Boil the potatoes in water until tender. Strain. Add the butter, milk and salt and mash by hand. Hold warm.
- Taste the chicken and noodles, and season with salt and pepper, as needed. Serve over mashed potatoes.
Recipe Note
Recipe FAQ
Why make the noodle dough by hand in a well instead of using a stand mixer?
Whisking the eggs and milk into the flour gradually from a central well gives more control over how the dough comes together, letting you feel when it's ready to knead rather than relying on a mixer to combine everything at once.
Why let the rolled noodles dry for at least 2 hours before cooking them?
Drying draws some moisture out of the surface, which helps the noodles hold their shape once they go into the simmering stock instead of turning mushy or falling apart.
Why save the chicken backbone for stock instead of discarding it after spatchcocking?
Building the stock from the backbone while the rest of the chicken roasts puts a part that would otherwise be thrown away to use, and running both on parallel timelines means neither step adds extra total time to the meal.
Why cook the noodles directly in the stock instead of boiling them separately?
Finishing them in the stock lets the starch the noodles release thicken the broth naturally into a rich sauce, rather than needing a separate roux or thickener added afterward.
Does pulling the chicken at 160°F mean it's fully done?
Not on its own — poultry needs to reach 165°F throughout, and 160°F falls short. This recipe does simmer the shredded chicken further in the stock alongside the noodles for 30-45+ minutes afterward, which will carry it past 165°F, but that's worth confirming with a thermometer rather than assuming the later simmer automatically handles it.
How indoor-friendly is this recipe?
4 out of 5 a regular oven can roast the spatchcocked chicken in place of the pellet grill, and the noodles, stock, and mashed potatoes all come together on the stovetop regardless.
Recipe Highlights
Hand-mixed noodle dough: Built with more control than a stand-mixer method.
Dried noodles before cooking: Holds their shape in the simmering stock.
Backbone-built stock: Uses a scrap piece while the rest of the chicken roasts.
Stock-cooked noodles: Thickens the broth naturally with released starch.
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Nutrition
Nutrition
- Nutrition Serving Size
- 9.95 oz
- per serving
- Calories
- 663
- Carbs
- 35 grams
- Protein
- 48 grams
- Fat
- 37 grams
- Sodium
- 430 milligrams
