Chicken Noodle Soup

There is nothing on earth better than a bowl of chicken soup with homemade egg noodles.  Of course my grandmother’s noodles were best but aren’t our grandmother’s recipes always the best.  I like to cook the noodles separately from the soup, it keeps the broth clear and they don’t absorb all the broth.

Homemade Egg Noodles

  • Separate 1 egg (you only need the yolk)
  • Dissolve 1/2 tsp of salt in 1/4 cup of water
  • Add the egg yolk and mix
  • Pour 1 cup of flour into deep bowl, make a small groove in the middle and pour egg and water mix into it
  • Using a fork carefully mix flour and egg mix together into soft dough
  • Dust wooden board with flour generously, pour dough from the bowl and knead with your hands until stift and elastic
  • Cover kneaded dough with plastic wrap and leave aside for about 20 mins
  • Cut dough in half and roll out (cover other half with plastic so it won’t dry out)
  • Roll out until very thin,  you should almost be able to see through, add flour as needed to keep from sticking to board.
  • Let sheet dry a bit then fold up like jelly roll
  • Slice into strips, spread out onto clean cotton towels to dry
  • Break into pieces and store in jar for a few days or freeze
  •  cs1cs2



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