Chicken noodle soup

I have never made home-made noodles.   Not prior to having food allergies and not after, but I always admired my grandmother when she would make home-made noodles after thanksgiving with turkey noodle soup.  Oh the big fat soft chewy noodles would melt my heart.

Today I was making chicken noodle soup and the house smelled so wonderfully good.  (simple recipe, left over chicken, left over celery, onion, and left over carrots, add chicken broth) It brought back such memories I just had to try.  I was feeling brave.  so I got on the internet to find a recipe and frankly they were all the same.   2.5 cups flour, 2 eggs, 1/2 cup of milk.  So I used 2.5 cups of tom sawyer flour, 2 eggs, 1/2 cup almond milk.   I really didn’t think it would work but I got dough and I put it out on parchment paper and flour dusted and rolled then cut into little strips.   It was so simple I could have kicked myself for not trying it sooner but the process was not done.  I put them all in strips to dry while I went to pick kid #3 up from school and then came back and put a boiling pot of water on.   I boiled them in small batches for a few minutes until they floated then set aside.     about 30 minutes before husband came home I put the noodles into my crock pot of chicken soup and we had the most yummiest soup ever.   Not bad for a throw together noodle and leftover chicken soup ingredients.   I was quite proud of myself.


Print Friendly, PDF & Email

One comment

  1. Cheryl says:

    Wow! I am so impressed. You have inspired me to try. I have wanted to make my own noodles for a while, but I have been terrified to try. Thank you!

Leave a Reply

WordPress Anti-Spam by WP-SpamShield