It’s midnight as I’m typing this and it’s 58 degrees in Michigan in November. Pretty much unheard for us! Not to worry the cold front is coming in tomorrow and it’s calling for snow. No!!! I’m not ready. Are we ever really ready though? Except for maybe a nice blanket of fresh snow for Christmas morning 🙂
I have a couple of super simple holiday recipes this week but, since the cold is coming, it’s time for some homemade chicken noodle soup. I never knew how to make homemade egg noodles until about 2 years ago. Go ahead, you can laugh. Something so simple and I just had never made them. A friend explained to me how easy it was and I’ve been hooked ever since. So easy and so good!
So, I’m posting this in case there is someone else out there in cyberspace or bloggityville that doesn’t know how to make them or just has never made them. There is really no recipe to follow, you just eyeball your ingredients, mix it, roll it out and cut your egg noodles to dry. (They won’t dry completely).
Here is what you’ll need:
2 large chicken breasts
13 c. homemade (preferably) chicken stock (I figure in that one cup boils/simmers away)
2 celery stalks, finely chopped
2 carrots, thinly sliced
1 medium onion, finely chopped
salt and freshly ground black pepper
To a large stock pot add the following: chicken stock, celery, carrots and onion. Heat until boiling and add the chicken breasts. Cook for 15 minutes. Remove chicken and set aside to cool on a plate. Turn your stock down to a simmer.
Now, it’s time to make your egg noodles.
In a large bowl, dump about 2-3 cups of all-purpose flour. Make a well in the middle of the flour and crack two eggs into well. Add a healthy splash of milk. Mix well with a spoon. You don’t want the dough sticky, if it’s sticky add more flour. A little at a time. If it’s too dry add more milk, a little at a time. You want the end product to be a stiff dough.
Roll dough into a ball. Pull a piece off about the size of a lime. Sprinkle the counter or work surface with a dusting of flour. Roll the dough out to 1/8 inch thickness. Using a pizza cutter, slice into thin strips and set onto cookie sheets.Once finished, I let the noodles dry on the cookie sheets for about 45 minutes to an hour, uncovered.Take your chicken stock and heat to medium-high heat. Once it starts boiling, add the noodles and cook for about 20-30 minutes. Cooking time depends on the thickness and size of the noodles. Mine usually takes about 30 minutes but, I make a little thicker noodle than stated above. Add salt and fresh ground pepper to taste.Serve piping hot and enjoy!
This makes a very large pot of soup. If it’s just you or you and your significant other you may want to cut the recipe in half. It’s only the two of us here but, I make an entire pot every time…it never goes to waste. I mean come on, it’s chicken noodle soup 😉