2 cups all purpose flour
3 egg yolks
1 egg
2 teaspoons salt
1/4 to 1/2 cup water
Place flour in a bowl and make a well in center of flour.
In a separate bowl, mix together egg yolks, egg and salt.
Pour egg mixture into flour and mix. Mixture will be crumbly before adding water
Mix in water, 1 tablespoon at a time, until dough is stiff, but easy to roll. Knead for about 5 minutes adding additional flour if necessary to make a dough that is not sticky.
Divide dough in 3 or 4 equal parts. Roll dough, one part at a time, into thin rectangle on well floured board. Less than 1/8 ” thick. (Keep the remaining dough covered).
Make sure that your dough is well floured. Using a pizza cutter, cut piece of floured dough into 1/4″ strips. Then cut those long strips into shorter strips. (Cut them into the length you desire your noodles)
Place cut noodles onto a clean towel to dry, for about 1 to 2 hours. (Drying keeps the noodles separated when you add them to your broth to cook)
Friday, October 21, 2011
Homemade Chicken Noodle Soup
4 to 5 chicken breasts
1 teaspoons onion powder
1 teaspoon celery salt
2 teaspoons salt
1 teaspoon pepper
2 teaspoons white sugar
1 Tablespoon dried parsley flakes
2 cups sliced or chopped carrots
1 cup chopped celery
½ cup chopped onion
3 Tablespoons McCormick chicken base (I get it at Costco)
1 cup milk
2 tablespoons butter
Directions
Place water, chicken, seasonings, vegetables, sugar, and chicken base in a large pot and bring to a boil. Reduce heat to medium low and simmer until chicken is done. Use medium low heat when cooking the chicken breasts.
Remove chicken from broth. Allow chicken to sit on a plate until cool enough to handle
When cool enough, cut chicken into cubes.
Add milk and butter to broth. Drop homemade noodles into boiling broth, slowly. Stir often between handfuls. Separate any noodles that may stick together. Cook soup over medium heat, stirring often until noodles are done, & juice has thickened. The flour on the noodles will aid in the thickening process. If you want thicker soup, simply mix well: 1 tablespoon flour with 1/4 cup milk, and slowly whisk into soup,
stirring often, so that it doesn’t form lumps. When the noodles are done to your taste (about ½ to 1 hour of simmer time, after adding the noodles), Add cubed chicken to broth and cooked noodles, then let simmer serve & Enjoy!
1 teaspoons onion powder
1 teaspoon celery salt
2 teaspoons salt
1 teaspoon pepper
2 teaspoons white sugar
1 Tablespoon dried parsley flakes
2 cups sliced or chopped carrots
1 cup chopped celery
½ cup chopped onion
3 Tablespoons McCormick chicken base (I get it at Costco)
1 cup milk
2 tablespoons butter
Directions
Place water, chicken, seasonings, vegetables, sugar, and chicken base in a large pot and bring to a boil. Reduce heat to medium low and simmer until chicken is done. Use medium low heat when cooking the chicken breasts.
Remove chicken from broth. Allow chicken to sit on a plate until cool enough to handle
When cool enough, cut chicken into cubes.
Add milk and butter to broth. Drop homemade noodles into boiling broth, slowly. Stir often between handfuls. Separate any noodles that may stick together. Cook soup over medium heat, stirring often until noodles are done, & juice has thickened. The flour on the noodles will aid in the thickening process. If you want thicker soup, simply mix well: 1 tablespoon flour with 1/4 cup milk, and slowly whisk into soup,
stirring often, so that it doesn’t form lumps. When the noodles are done to your taste (about ½ to 1 hour of simmer time, after adding the noodles), Add cubed chicken to broth and cooked noodles, then let simmer serve & Enjoy!
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