Ingredients:
2 beaten eggs
1/4 cup milk
3/4 tsp salt
2 cups flour
Directions:
1. With whisk, combine eggs, milk and salt. Stir in 2 cups flour with large fork. It will be stiff.
2. Flour surface to roll out. Roll out dough (half at a time). Flour top of dough. Roll quite thin. Sprinkle more flour so it won't stick when rolled. Roll it up and cut on cutting board. Unroll on cookie sheet and add more flour if noodles are sticking together.
3. Throw noodles into soup at the end and cook until tender.
3/4 tsp salt
2 cups flour
Directions:
1. With whisk, combine eggs, milk and salt. Stir in 2 cups flour with large fork. It will be stiff.
2. Flour surface to roll out. Roll out dough (half at a time). Flour top of dough. Roll quite thin. Sprinkle more flour so it won't stick when rolled. Roll it up and cut on cutting board. Unroll on cookie sheet and add more flour if noodles are sticking together.
3. Throw noodles into soup at the end and cook until tender.
Chicken Noodle Soup:
Ingredients:
Homemade noodles (or 1 24oz bag Reames frozen noodles)
3 quarts water
3 tsp chicken bouillon (I use the granules)
1/4 cup chicken soup base
1 large family size cream of chicken soup (or use 3 regular sized cans)
3+ carrots, grated
2 1/2 to 3 cups chicken, cooked and cubed (or shredded, if you prefer)
2 tsp dried minced onion
pinch of dried minced garlic
Dash of pepper
Preparation:
2. Meanwhile, put water, chicken bouillon granules, chicken soup base, cream of chicken soup, minced onion, and pinch of minced garlic in a large pot.
3. I prefer to cook it on medium to help start the flavors to mix together. I use a whisk to make sure the soup mixes into the broth well. Once it is slightly boiling, grate carrots into the pot. These add great flavor and texture. And my kids eat the soup better if they are grated and not chopped. Plus, they cook faster that way. Allow the soup to continue a medium boil.
Preparation:
1. Start cooking the noodles in their own pot of water. I usually sprinkle just a little bit of chicken bouillon in it to give them some flavor. Cook noodles until very close to done. This takes about 20-30 minutes. So you've got plenty of time to get the rest of the soup ready.
2. Meanwhile, put water, chicken bouillon granules, chicken soup base, cream of chicken soup, minced onion, and pinch of minced garlic in a large pot.
3. I prefer to cook it on medium to help start the flavors to mix together. I use a whisk to make sure the soup mixes into the broth well. Once it is slightly boiling, grate carrots into the pot. These add great flavor and texture. And my kids eat the soup better if they are grated and not chopped. Plus, they cook faster that way. Allow the soup to continue a medium boil.
Once the noodles are almost done, throw them in the broth and let them finish cooking and absorb the flavor. The broth will also thicken from the starch of the noodles. Keep the soup at a rolling boil, being sure to stir often so the noodles aren't sticking to the bottom.
4. Finally, add chicken. Add a dash of pepper for taste. I usually taste test along the way just to be sure it doesn't need a little more chicken soup base or bouillon. The cream of chicken soup usually does a great job of adding great flavor while still keeping the broth very chicken-noodle-like. I let it cook just a couple minutes past the noodles being done to be sure the chicken has absorbed lots of flavor from the broth.
4. Finally, add chicken. Add a dash of pepper for taste. I usually taste test along the way just to be sure it doesn't need a little more chicken soup base or bouillon. The cream of chicken soup usually does a great job of adding great flavor while still keeping the broth very chicken-noodle-like. I let it cook just a couple minutes past the noodles being done to be sure the chicken has absorbed lots of flavor from the broth.
5. After the noodles are done and it has passed a couple of taste tests, serve up with your favorite roll, breadsticks, or just a simple side salad! I promise you won't be disappointed. It's hard to mess this soup up.
Recipe From:
The Recipe Blog
Recipe From:
The Recipe Blog
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