With the cooler weather approaching I have begun getting into the mood with some fall cooking. We also had some sickies around here last week so I thought a good dose of some homemade chicken noodle soup made with bone broth was in order.
My grandma taught me this recipe for egg noodles and it is sooo easy. After my grandfather passed and my grandmother remarried, this was a recipie that was in her new husband's family. When made with bone broth it makes for the most delicious chicken noodle soup ever, my kiddos just gobble it up! And remember, you don't have to raise your own chickens to make a delicious bone broth, just eat a roasted chicken and then save the chicken carcass and scraps to start a pot of your own bone broth...You can see how here...
Recipe is as follows:
2 eggs
2T cold water
1/4 tsp salt
1 3/4 cups flour
Beat the 2 eggs until fluffy (I use my whisk for this then switch to a dough paddle on my Kitchen Aid mixer) Add the cold water to the fluffy eggs and then the flour and salt. Stir until you cannot stir anymore and then work the rest of the flour in with your hands. You do not want sticky dough.
My grandma taught me this recipe for egg noodles and it is sooo easy. After my grandfather passed and my grandmother remarried, this was a recipie that was in her new husband's family. When made with bone broth it makes for the most delicious chicken noodle soup ever, my kiddos just gobble it up! And remember, you don't have to raise your own chickens to make a delicious bone broth, just eat a roasted chicken and then save the chicken carcass and scraps to start a pot of your own bone broth...You can see how here...
Recipe is as follows:
2 eggs
2T cold water
1/4 tsp salt
1 3/4 cups flour
Beat the 2 eggs until fluffy (I use my whisk for this then switch to a dough paddle on my Kitchen Aid mixer) Add the cold water to the fluffy eggs and then the flour and salt. Stir until you cannot stir anymore and then work the rest of the flour in with your hands. You do not want sticky dough.
I usually just round the small amount of dough into a flattened ball and then I flour my surface so it will not stick. You need to let the dough "rest" for about 10 minutes after you have mixed it all up.
I then divide my dough into two rounds so as to have less to work with. Then use a rolling pin to roll out the dough just as thin as you can, think paper thin.
You can do this on brown paper bags rather than the counter if you want to avoid some of the mess. When you have your dough rolled super thin you then cut your noodles however you want. Just remember they fluff up during cooking so even the thinnest noodles appear thicker and keep this in mind when you cut the width too.
Once you have cut your noodles you can either boil them in your broth or soup immediately or you can dry them for storage in your freezer. If you dry them they will need to lay out for hours, I usually leave them overnight if doing this and they will break like a spaghetti noodle when dry. You can then bag these up and store in the freezer for later...our noodles never make it that far as I usually cook them right away before drying them out.
Here is the finished product which is just homemade bone broth with some scraps of chicken and the egg noodles thrown in. There were no leftovers for dad as the kids at it all!
Here is the finished product which is just homemade bone broth with some scraps of chicken and the egg noodles thrown in. There were no leftovers for dad as the kids at it all!
