Homemade Egg Noodles

I have been making homemade chicken soup since I got sick last Friday... well, three batches and I have one more chicken thawed out. I've been making chicken salad sandwiches with the extra chicken.

On the first night that I made chicken soup, I also made homemade egg noodles.

The recipe I followed was from my old La Leche League cookbook. Very simple and easy. I paid ds2 to milk, feed and water on Saturday night, while I stayed inside and made dinner. Chicken vegetable soup with egg noodles.

Especially since our hens are laying again. They were on strike again and didn't lay for about three weeks. We actually had to break down and buy eggs from the grocery store (four dozen).

Anyway, crack two eggs in a bowl, scramble well. Mix in 1 teaspoon salt. Now mix in some flour - between 1.5 to 2 cups until the dough is pliable. Don't knead, just mix it together well. Roll it out on a floured surface until the dough is about 1/8th of an inch thick (or thicker if you prefer a thicker, more dumpling-type noodle). Use a pizza slice cutter to cut the noodles to your preferred length and width.

I like to strain the broth from my soup temporarily, bringing the broth/stock to a boil to cook the noodles. They take seconds to cook. You can tell when they are done because they float. You can also remove a noodle from the pot and taste it for doneness.

Until next time.