You'll love this delicious rendition of Chicken 'n Noodles soup by Julie Beck of Idaho Falls.
Ingredients:
Noodles
3 egg yolks
1 whole egg
3 tablespoons cold water
1 teaspoon salt
1 ½ cups flour
Soup
1 whole chicken
Pot filled with water
Chicken bullion cubes
Carrots, chopped
Directions:
For noodles, beat till light egg yolks and egg in a small bowl. Add cold water and salt. In another bowl, sift 1 ½ cups flour; add egg mixture and stir into a ball of dough. (If the dough is too sticky, add a bit more flour.). Sprinkle a little flour on counter and roll dough out. Use plenty of flour and roll dough as thin as possible. Sprinkle with a little more flour so when dough is rolled it won’t stick together. Roll it up like a jelly roll. With a sharp knife, cut into ¼ inch strips. Unroll strips, and lay out on counter and allow to dry for about an hour. Then you can drop strips, left whole or cut, into the boiling broth. If you don’t plan on using them right away, they can be thoroughly dried to use later. Another option is to get a pasta or noodle maker and just put the dough through there to shape noodles. Lay them out and finish the process the same way.
Place whole chicken in big pan of water and boil chicken until cooked through. Let cool slightly, and remove chicken from bone and place back in broth. Add water and chicken bullion as desired for amount and taste; 1 to 2 quarts of water and 3-4 bullion cubes per quart is suggested.* Add noodles and chopped carrots, gently boil until done.
*Tip: Remember that as the water boils out the flavor will get stronger – you don’t want it to be too salty.
