This one comes to you from Get Off Your Butt and Bake. A couple of weeks ago, we had a stomach bug fly through our house. I thought it was a good time to make this recipe. I loved the homemade egg noodles. They were wonderful!
Chicken Noodle Soup:
4 to 5 chicken breasts
Enough water to cover them really well
1 teaspoons onion powder 1 teaspoon celery salt
or
Natures' Seasoning and Garlic Salt
or
1 teaspoon Bon Appetit seasoning 2 teaspoons salt 1 teaspoon pepper 2 teaspoons white sugar 1 Tablespoon dried parsley flakes 3 Knorr chicken bouillon cubes 1 bay leaf
(You will remove this when the chicken is done)
1 cup milk
2 tablespoons butter
Place chicken, water, and seasonings in a large pot and bring to a boil. Reduce heat to medium low and allow to simmer until chicken is done. Remove chicken from broth. Allow chicken to sit on a plate until cool enough to handle. When cool enough, shred chicken into coarse pieces. Add milk and butter to broth that is left in the pot. Add shredded chicken to broth, then let simmer (with lid on) on very, very low heat, until the noodles have dried for at least 1 hour. Add noodles slowly, separating any that may stick, stirring well after each addition. Cook soup over medium heat, stirring often until noodles are done, & juice has thickened. The flour on the noodles will aid in the thickening process. If you want thicker soup, simply mix well: 1 tablespoon flour with 1/4 cup milk, and slowly whisk into soup….stirring often, so that it doesn’t form lumps. When the noodles are done to your taste (about 1 hour of simmer time, after adding the noodles), serve & enjoy!
Egg Noodles:
2 Cups all purpose flour
3 egg yolks
1 egg
2 teaspoons salt
1/4 to 1/2 cup water
Make a well in center of flour, add egg yolks, egg and salt; mix thoroughly. Mix in water, 1 tablespoon at a time, until dough is stiff, but easy to roll. Knead for about 5 minutes adding additional flour if necessary to make a dough that is not sticky. I made mine in my food processor with my dough blade and it worked great!
Divide dough in 3 or 4 equal parts. Roll dough, one part at a time, into thin rectangle on well floured piece of parchment paper. Less than 1/8 ” thick. (Keep the remaining dough covered). Make sure that your dough is well floured. Using a pizza cutter, cut piece of floured dough into 1/4″ strips. Then cut those long strips into shorter strips. (Cut them into the length you desire your noodles) Place cut noodles onto a clean towel to dry, for about 1 to 2 hours. (Drying keeps the noodles separated when you add them to your broth to cook)
