Homemade Chicken Noodle soup
makes me nostalgic.
It was one of my favorite things
that my mom would make for me
and to this day,
It reminds me of childhood
I will admit
that I have NEVER had canned
chicken noodle soup
but when you can have this soup
why would I ever have the canned stuff?
It has been rainy and windy here
and It was a soup kind of a day
and I really just wanted that remembrance
of my childhood 🙂
The noodles are a 2 to 1 ratio
2 eggs to
1 cup of flour
That’s pretty much it!
My son go so excited when he saw we were having this for dinner
I guess I can pass on my childhood memories 🙂
Ingredients:
- 2 eggs
- 1 cup of flour
- 1 tsp salt
- 1.5 – 2 qts of chicken stock
- Fresh cracked pepper
- 1 chicken breast, or leftover rotisserie chicken (optional)
- Mixed Vegetables (optional)
Directions:
If you want chicken in your soup (my son and I don’t really like the chicken in the soup, so I don’t do it), then bring your stock to a boil in a large stock pot and poach the chicken in the stock. Once it is cooked, you can shred it
To make the Noodles:
In the pictures, I actually have a DOUBLE batch of the noodles (so I used 4 eggs, 2 cups flour and double the stock also). Put the flour in a bowl and mix the eggs into the flour with a fork. Now you could then turn the dough out onto a floured surface and knead the dough. I just use my hands and incorporate the eggs into the flour and knead it together right in the bowl (I use a larger bowl). Use a bit of water if needed to get a good consistency on your dough. It should look something like this when done:
You can then roll it out very thin (probably 1/8 of an inch) – the noodles will puff up and enlarge as they cook. You can also refrigerate the dough if you want. I had to run the kids to soccer, so I made it up and stuck it in the fridge until I got home to put it into the soup. Once you have the dough rolled out, cut the dough into thin noodles. I use a pizza cutter – it works really well to cut the dough
Make sure that your stock/soup/broth is at a rolling boil. Drop your noodles in one at a time. Cook the noodles for 30 minutes to an 1 hour (or more if you want) – cooking time depends on how thick you cut your noodles. If you want a creamier soup/stock, cook longer than an hour and the flour will thicken the soup – I didn’t have the time to do that for this dinner – tasted perfectly delicious though! If you are using leftover, already cooked chicken, add it in at the end to warm it up in the soup. If you like to add vegetables to the soup (I like them on the side), add them in at the end as well. Crack some fresh pepper over the top before serving!
Enjoy some homemade comfort food. I think I am going to go eat a bowl of the leftovers!
