Homemade Chicken Noodle Soup
I grew up with my mom making homemade noodles for her chicken noodle soup. I can still see the dough sections sprawled out on large cutting boards to dry all day. Hours later she (or my dad!) would use scissors to cut the dried dough into thin strips. It wouldn't be noodle making without sneaking a few raw noodles. Mom's noodle soup didn't have veggies, but my first attempt at homemade chicken noodle soup did and it was delicious. Making things from scratch intimidates me but these noodles were super easy and I will be making them again!
4 eggs
2 tsp. salt
2 2/3 C. flour
2 T. cold water
Process:
Beat the eggs, salt, and flour together.
Add water and mix well.
If too sticky, add a little flour at a time.
Cut off small amounts of dough (about the size of an orange) and knead a few times on a floured board or countertop.
Roll out thin, flipping to prevent sticking.
Shake off excess flour.
Lay on waxed paper, cutting board, or countertop.
Let dry 4 to 5 hours, turning at least once for even drying.
Cut into noodles keeping in mind they will expand when they cook.
Cook in broth 35-45 minutes.
Shake off excess flour.
Lay on waxed paper, cutting board, or countertop.
Let dry 4 to 5 hours, turning at least once for even drying.
Cut into noodles keeping in mind they will expand when they cook.
Cook in broth 35-45 minutes.
For chicken noodle soup:
Saute appx. 1/2 cup onion, 1 cup carrot slices, and 1 cup celery, and a little minced garlic in 1/2 stick of butter.
Add to broth when you add the noodles so veggies finish cooking.
Saute appx. 1/2 cup onion, 1 cup carrot slices, and 1 cup celery, and a little minced garlic in 1/2 stick of butter.
Add to broth when you add the noodles so veggies finish cooking.
We added a sprinkle of Italian seasoning, turmeric, thyme, parsley, rosemary and pepper to taste.
