Make It Yourself...Homemade Lard Noodles with Chicken

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We never went to my in-laws for dinner that we didn’t have homemade noodles, either with chicken or beef, served on mashed potatoes.  I have also eaten it frequently at gatherings of different kinds, and our kids had it in school.  It’s apparently an Iowa thing. 
If you like these thick, chewy but light noodles in gravy, here’s the recipe that’s our favorite.  My sister-in-law, Bonnie, says her mother made noodles with baking powder too, and they are lighter.   They are far superior to purchased frozen homemade-style noodles, and a lot cheaper too.
The recipe looks complicated, but it’s easy, and really only takes some waiting time while the noodles dry.  Much easier than making pie crust, for instance, certainly more forgiving.  They are actually easy to make by hand; I give both methods, in a mixer or by hand.  The day I took these photos, I made them by hand for lunch right after breakfast so they would dry some before cooking.         
I use home canned chicken and broth, many of our acquaintances use purchased canned chicken, but it’s more salty.  Or use easy poached chicken.  
They must be served with homemade mashed potatoes – it isn’t the same without them!  I usually cook a quarter pound of potatoes per serving or 2-2 ½ pounds for this recipe.

Homemade Noodles with Chicken

  3         large  Eggs
  1         tablespoon  Water
  1         tablespoon Milk
     ½     teaspoon  Salt
  1         tablespoon  Lard -- melted and cooled
  9         ounces  Flour, All-purpose -- 2-2 1/4 cups
  1         teaspoon  Baking Powder -- scant
                        Chicken Mixture
  2        quarts Chicken Broth
  1/3    cup Flour, All-purpose
  1 ½-2 cups  Cooked Chicken – large dice
  1         teaspoon  Parsley -- and or thyme
  1. In a large bowl, combine the eggs, water and milk.  With an electric mixer, beat well on medium speed for 1 minute.  Add the salt and lard; beat well.
  2. Combine the flour and baking powder.  Add gradually to the egg mixture, beating on low speed.  Add up to 1/4 cup more flour if needed, to make a stiff dough.
  3. Knead with a dough hook or by hand until it forms a ball.  Let the dough rest, covered, 10-20 minutes.
  4. On a floured board, roll out the dough as thinly as possible.  Roll up and slice into 1/4" slices.  Shake out noodles on lightly floured board.  Save the flour for your soup.  Let the noodles dry 2 hours.
  5. To make soup, place the broth in a stockpot and bring to a boil.   Whisk in the flour to thicken.  Add the chicken and noodles, lower the heat to medium, and cook for 30-35 minutes until noodles are tender and broth is thickened.  Stir in the herbs and serve immediately.

To mix by hand:
  1. Combine eggs, water and milk, add the salt and lard, beat well.  (A whisk or hand beater works well.)
  2. Combine the flour and baking powder.  Add gradually to the egg mixture to make a stiff dough. 
  3.  Knead by hand on a well-floured board until it forms a firm ball that is slightly tacky but doesn't stick to your hands. Cut it in half; any air holes should be small.  If they are over 1/8", continue to knead. The ball will be stiff, don’t worry, and let dough rest, covered, 10-20 minutes.
  4. Continue with recipe on step 4 above.

To freeze extra uncooked noodles:
I lay the noodles out on a cookie sheet on parchment paper or waxed paper and freeze them flat.  Then transfer to a freezer bag or container.  Cook the noodles from frozen, adding 5-10 minutes.
"1 Pound of noodles"
6-8 Servings

Cost:  The noodles cost me about 63¢ for 1 pound of dough when eggs were $1.50 a dozen.  Compare to frozen noodles for cost; the same day, Reames Frozen noodles cost $3.85 a pound.

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