My friend made this for our family back just before I had surgery. While I’ve tried my hand at homemade noodles, my family raved about these. It took several tries & a couple of phone calls before I got it just right. Thanks to Sarah for sharing her recipe!
1 c. flour
2 large eggs
salt to taste
Dump flour & salt onto the countertop & make a well in the flour. Beat eggs & pour them into the well. Mix with a fork, & then knead by hands until dough forms. Continue to knead for several minutes. Once it becomes smooth, wrap in plastic wrap & allow to rest for approximately 30 minutes.
Spread flour on counter & divide dough into several sections, taking care to keep everything wrapped except the portion being worked with. Roll out as thinly as possible using rolling pin. Using a pizza cutter slice into thin slices (1/4 – 1/2 inch) & desired length. Set aside & continue with all of the dough.
Chicken Noodle Soup
There are so many ways to make a chicken noodle soup. I try to start out with a roasted chicken – (even a rotisserie chicken’s left overs) bones & all works great. If I don’t have a roasted chicken, I’ll use 4-6 skinned & de-boned thigh fillets or breasts. If I’m in a hurry, I’ll use 2 cans of pre-cooked, canned chicken, juice & all.
If using a roast chicken (this gives the best broth), I recommend making the broth the day before. Place chicken & bones in pot & cover with water, bringing it to a boil.
Allow bones to cook over medium heat until the meat falls off of the bones. This generally takes a couple of hours. Once the broth has cooled, cover & refrigerate overnight. During the cooling process, the grease will rise to the top & form a shell over the top of the broth. Simply scrape the grease off & throw away. Separate meat from bones & discard bones.
If using skinned & boneless thighs & breasts, cube chicken & place in pot covered with water, bringing to a boil.
Add the following
1-2 c. coarsely chopped (or whole baby carrots)
1 c. coarsely chopped celery
1 coarsely chopped onion
2-3 cloves minced garlic
2 cans chicken broth
salt, pepper, chicken boullion to taste
1-2 T. lemon juice
1 t. dried basil
1/2 t. dried parsley
Once mixture is boiling, add noodles. Cover & cook for 1-2 hours, until noodles are soft.
Crockpot method – combine ingredients in Crockpot & cook on medium for 5-6 hours, or high for 3 hours until the noodles are soft.
My biggest mistake in making this was not allowing the noodles enough time to cook. After a couple of flops, I called Sarah & she explained that they really need to cook for a LONG time, or else they’ll be dense & not so tasty.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com