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. http://media-files.gather.com/images/d612/d470/d745/d224/d96/f3/full.jpg
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. http://media-files.gather.com/images/d613/d470/d745/d224/d96/f3/full.jpg

With a pizza cutter or sharp knife, cut into noodles, as small or as large as you like. http://media-files.gather.com/images/d615/d470/d745/d224/d96/f3/full.jpg
Let noodles dry several hours. http://media-files.gather.com/images/d618/d470/d745/d224/d96/f3/full.jpg
Drop into boiling soup, broth or stock. Simmer til noodles are cooked through; mine took about 15 minutes.http://media-files.gather.com/images/d619/d470/d745/d224/d96/f3/full.jpg
And this was supposed to be "soup" but my stomach was acting up. I ended up just using plain stock. Boring, but still delicious.
http://media-files.gather.com/images/d611/d470/d745/d224/d96/f3/full.jpg

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