Chicken and Egg Noodle Soup

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What is it about comfort food that can bring people together and make everything seem better? I guess it’s the warm familiarity and accompanying memories that go with it. This is a simple recipe that my family has been making for generations. My version is slightly adapted from my aunt’s and hers was adapted from another relative.

First you combine the eggs, milk, oil, salt, and baking soda. Stir well, then add flour. I use a combination of flour because my family likes whole wheat but I find that doing it all whole wheat can be a bit too hard to work with and not have as good of a texture. You should have a soft ball with a similar consistency to cookie dough.

Now, on a heavily floured surface flatten dough into disc and spread flour on both sides.

Roll out into a rough rectangle about a 1/4 inch thick.

Use a pizza roller or sharp knife and cut dough into pieces that are close to equal size, as you can see from mine it doesn’t have to be perfect. I like to do squares but you can do any shape you want. You could even use little cookie cutters and make fun noodles.

 

Spread more flour over noodles and let them sit out to dry for at least 15 minutes. Meanwhile, bring broth and bay leaves to a boil. Carefully drop handfuls of noodles into broth and boil for about 10 minutes or until noodles are soft but not mushy. Remove from heat and add chicken. Salt and pepper to taste.

   

Chicken and Egg Noodle Soup

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: about 12 servings

Chicken and Egg Noodle Soup

Ingredients

  • 3 eggs
  • 1/4 cup oil
  • 1/4 cup milk
  • 1 Tbs. baking powder or soda
  • 3/4 tsp. salt
  • 3 cups flour (I use half whole wheat and half all purpose, but you can do whatever combination you want)
  • about 10 cups of chicken broth or Homemade Chicken Stock.
  •   (the broth will evaporate while cooking so adjust the amount based on how thick you like your soup to be. If you want it thinner add more water)
  • 3 cups of chopped chicken meat (I use rotisserie chicken)
  • bay leaves (optional)
  • salt and pepper to taste

Instructions

  1. First you combine the eggs, milk, oil, salt, and baking soda. Stir well, then add flour. I use a combination of flour because my family likes whole wheat but I find that doing it all whole wheat can be a bit too hard to work with and not have as good of a texture. You should have a soft ball with a similar consistency to cookie dough.
  2. Now, on a heavily floured surface flatten dough into disc and spread flour on both sides.
  3. Roll out into a rough rectangle about a 1/4 inch thick.
  4. Use a pizza roller or sharp knife and cut dough into pieces that are close to equal size, as you can see from mine it doesn't have to be perfect. I like to do squares but you can do any shape you want. You could even use little cookie cutters and make fun noodles.
  5. Spread more flour over noodles and let them sit out to dry for at least 15 minutes. Meanwhile, bring broth and bay leaves to a boil. Carefully drop handfuls of noodles into broth and boil for about 10 minutes or until noodles are soft but not mushy. Remove from heat and add chicken. Salt and pepper to taste and serve warm.
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