W Grandma’s Chicken & Noodles BY KRYSTA PAFFRATH
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elcome to another feature from Krysta’s Kitchen, grab a beer and let’s do some cooking! As you’ve probably noticed, this issue of the magazine is really focusing on our western heritage and culture. Well, it doesn’t get any more western than Grandma’s Chicken and Noodles. I am sure that all of you have your own family recipes that have been passed down through the generations, for me, that recipe is Chicken and Noodles. It’s the meal that we had on every holiday and every trip to see grandma, we knew what we would be eating for dinner. Now to give you a little background, my grandma is from an old farm town in Ohio. So she grew up eating whatever they could make with what her family had. Back then, this recipe wasn’t exclusively made with chicken, but with any kind of meat that the family could get a hold of. Sometimes it was Chicken and Noodles and sometimes it was Squirrel and Noodles, you just never knew
what you were getting. Thankfully, for you guys, I skipped this variation and stuck with chicken. You might notice in the recipe below that the measurements aren’t exact. This is because this is one of those “adapt as you go” recipes. Depending on where you live, your dough might come out drier or stickier so you should balance your dough out accordingly. A quick note on the chicken, you can one hundred percent cook and boil a raw chicken for this recipe but it will add a couple of hours to your cooking time so if you have the time, go for it, but in this recipe, I cheated a little bit and used a rotisserie chicken from the grocery store. Don’t tell grandma! Also, I didn’t include the recipe for the mashed potatoes, but it is a staple in grandma’s house to eat your carbs with more carbs, so it’s really non-negotiable. I should also briefly mention that this recipe shouldn’t scare you, I’m a pretty avid cook but have never made noodles before and this came out great the first time!
