Chicken Soup with Mom's Egg Noodles
I made a large batch of chicken stock the other day, and what better to make than chicken soup? I called mom to find out how she made her famous egg noodles back in the day. Noodles don't get much simpler than this.
This amount makes a small batch of noodles.
2 eggs, beaten
1/2 t salt
1 cup flour plus extra for kneading, rolling
In a small bowl, beat eggs with salt.
Add flour to a large bowl and make a well. Pour in egg mixture all at once.
With a wooden spoon, stir til dough ball forms. Drop dough out onto a lightly floured cutting board and knead til smooth.
With a rolling pin, roll dough out til almost paper thin.
With a pizza cutter or sharp knife, cut into noodles, as small or as large as you like.
Let noodles dry several hours.
Drop into boiling soup, broth or stock. Simmer til noodles are cooked through; mine took about 15 minutes.
This amount makes a small batch of noodles.
2 eggs, beaten
1/2 t salt
1 cup flour plus extra for kneading, rolling
In a small bowl, beat eggs with salt.
Add flour to a large bowl and make a well. Pour in egg mixture all at once.
With a wooden spoon, stir til dough ball forms. Drop dough out onto a lightly floured cutting board and knead til smooth.
With a rolling pin, roll dough out til almost paper thin.
With a pizza cutter or sharp knife, cut into noodles, as small or as large as you like.
Let noodles dry several hours.
Drop into boiling soup, broth or stock. Simmer til noodles are cooked through; mine took about 15 minutes.
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