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| Homemade Noodle Chicken Noodle Soup…Fast, easy and super yummy! It’s my Grandma-in-law Ruth’s recipe. She was a professional cook her whole life. |
My husband’s Grandma Ruth was a dietitian and cooked big mounds of food in hospitals. Once when John and I were newlyweds she was over at his parents house for a visit and she taught me how to make homemade noodles.
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| I boiled up my 3 bone-in chicken breasts first….they make the best broth…or use a whole chicken cup up. |
Anyway, let’s make some egg noodles tonight to go with some chicken breasts I just bought on sale at the market for only 99 cents a pound! COOL Deal!
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| Here’s some of my noodle ingredients….not the parsley…that’s just to add to the soup….oops! |
I’m glad I have a little piece of history learning to cook from a master cook. She was what John still calls “A Lunch Lady” because she cooked for large groups of people in a big community kitchen her whole life. She was really good at all kinds of breads.
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| I’m gonna add a little bit of butter to my noodles to make them richer…I hope they stay fluffy! |
She started out with a mound of flour and made a little “well” in the center where she cracked egg yolks into it. Then she slowly mixed those eggs into a paste with her hands. I don’t remember much else. But when the dough was done we made long strips of it using a pizza cutter and it was really fun.
I have always LOVED playing in the kitchen since getting my first Easy Bake Oven when I was 5 or 6.
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| Mix up the melted (cooled) butter with the 2 eggs mixture….whisk away! |
Guess what my little Marisa Belle is getting for Christmas? You guessed it. Her own Easy Bake Oven!
Won’t her mommy just LOVE that? Yeah. She’s gonna be doing the cooking with her… I hope she doesn’t hate me. I just LOVED my little blue Easy Bake Oven when I was about her age….
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So after studying 4 different recipes, I’m going to add 1 tablespoons of melted butter to the 2 eggs and add 1/4 teaspoon baking powder to the 2 1/2 cups of flour and 1 teaspoon salt and 1/2 cup milk. Mix it all up in a bowl and let your dough hook knead for 3 or 4 minutes.
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| I’m going to add 2 bullion cubes to my broth for a bit more flavor |
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I got these bone in chicken breasts for 99cents a pound….look for bone in for a better broth, OR
just pick up a rotisserie chicken….use half for lunch sandwiches…..and then boil the rest of the whole chicken for the soup! It makes an excellently seasoned soup with just all the spices they add in the store! EASY TOO! |
Most recipes call for flour salt and eggs and that’s about it. But just like really good homemade bread. And I think butter will make them tastier. Also many recipes call for baking powder. I like my noodles fluffy. So I add a little pinch of baking powder too. Too much flour will make them dense. So watch the flour as you are adding it. When the dough is just a bit sticky, stop adding flour.
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| Roll out your dough for your homemade noodles in a long rectangle…I’m shooting for 4 inch strips…. |
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| Roll them AS THIN as you can get them….they always plump up when boiling them…. |
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| I use all these extra strips too…they just aren’t as pretty as my neater noodles….snicker…. |
Most recipes tell you to chill the dough or let it “rest” or whatever but I’ve never been that patient. So I just dive right in. Roll them out thin as you can and use a pizza cutter to cut into 1/4 inch strips about 4 inches long. Then let them dry a bit
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| I just use a pizza cutter to roll out my dough….then set them out on a paper towel to dry for an hour or two…. |
. Most recipes call for hours of drying. Again, I never wait that long, but I try to wait an hour and a bit laying them on a dry towel while I chop my veggies and debone and cut up my hot boiled chicken for the soup.
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| Saute your onions a bit before adding to the broth… |
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| I thought this cute and colorful bowtie macaroni would be fun for a Christmas brunch macaroni salad with artichoke hearts… |
I’ll post a great recipe soon using this cute stuff! Only $1.50 a bag at Fresh Market!!
I think this would be a great neighborhood gift,
maybe with some cute salad tongs to go with it for a favorite neighbor?
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| I diced up my onion, sauteed it a bit, then chopped up my celery and carrots and threw them in ….then 7 minutes later the noodles…. they will take another 7 or so minutes to fluff up….by then your veggies will be tender… |
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They start to plump up right away!
I threw my noodles right in to cook but here is the warning…they WILL suck up lots of broth…so
it is actually better to boil them in salt water instead and then add to the soup after 15 minutes…. |
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Be sure to check your baking powder with a 1/2 teaspoon test in warm water to be sure it is still fizzy,
If it is not, that means it is old and expired and you need to get a new can….it will make your noodles flat and dense if it is not working,
NOT light and fluffy the way you’d want them…. |
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| My finished Chicken Noodle Soup…Yum! |
Egg Noodles Recipe
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 2 eggs, beaten
- 1/2 cup milk
- 1 tablespoon melted butter
Directions
- In a large bowl, stir together the flour and salt. Add the beaten egg, . Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
- On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths (I do 1/4 x 4 inches)
- Allow to air dry before cooking (1 to 2 hours). Drop into 2 quarts of boiling, salted water for about 10 to 15 minutes. drain, then add to Chicken soup when veggies are tender.
- Note: You COULD drop them into soup to cook, but I find that it will suck up all of your broth and not leave you with as much liquid. So I’d recommend boiling them in salt water till they are fluffy and done. Then add to the soup.
So homemade Chicken noodles and soup takes me a good 90 minutes to make. They are worth the extra effort once in awhile. And they make a nice soup to freeze for a cold, snowy, winter day when hot soup is exactly what you’d love to come home to…. mmmmm….
Chicken Soup Recipe
2 1/2 to 3 cups of shredded or diced white chicken meat
1 cup celery
1/2 to 1 cup baby carrots sliced
1 small onion diced (saute a bit in butter till clear)
2-21/2 quarts water (use the boiled chicken water and add 2 to 3 bullion cubes)
1 teaspoon Johnny’s seasoning
1/4 teaspoon lemon pepper (add to taste)
dash of pepper
Boil the chicken (I used 3 breasts with rib meat attached and bones attached) Add 2 bullion cubes. Chop veggies and add and boil on medium for 7 -10 minutes or until tender. Take dried egg noodles and add 1/2 to 3/4 of the recipe to a salt water boiling pot. You could freeze half the recipe for another time. When they are fluffy and done, dry them on a paper towel and then add them to the soup. Season. Then enjoy!
