I found this recipe at For the Love of Cooking
Ingredients for the Noodles:
2 cups of flour
3/4 tsp salt
1 egg
1/4 to 1/3 cup of milk
Ingredients for the Soup:
8 cups chicken stock
1 tsp olive oil
1/2 onion diced
1-2 cloves of garlic diced finely
1 1/2 cups of carrots diced
3 stalks of celery diced
2 tsp chicken bouillon (optional)
1 bay leaf
Salt and fresh cracked pepper, to taste
1/2 tsp dried thyme
1 1/2 cup cooked chicken diced (I use meat from leftover roasted chicken)
Fresh parsley, chopped
Directions:
In mixing bowl combine flour, salt, egg and milk. Mix until you produce a slightly sticky ball of dough. Flour the counter and roll out dough to 1/8 inch thickness. You want them very thin because they thicken when cooked. Cut noodles (I use a pizza cutter) to desired size and place on wax paper. Let the noodles dry out on the counter for at least 1 hour before adding them to the soup.
Sauté onions in olive oil until soft, about 3-4 minutes. Add garlic & cook for 30 seconds. Add broth & the remainder of ingredients. Cook over medium low heat for 1-2 hours.
About 30 minutes before serving soup, drop noodles in and cook. Add some fresh chopped parsley right before serving. Enjoy.
This recipe is also linked to...
This month we're on the hunt for the BEST HOMEMADE CHICKEN NOODLE SOUP recipe. Check out the what we've come up with and place your votes...
Ingredients for the Noodles:
2 cups of flour
3/4 tsp salt
1 egg
1/4 to 1/3 cup of milk
Ingredients for the Soup:
8 cups chicken stock
1 tsp olive oil
1/2 onion diced
1-2 cloves of garlic diced finely
1 1/2 cups of carrots diced
3 stalks of celery diced
2 tsp chicken bouillon (optional)
1 bay leaf
Salt and fresh cracked pepper, to taste
1/2 tsp dried thyme
1 1/2 cup cooked chicken diced (I use meat from leftover roasted chicken)
Fresh parsley, chopped
Directions:
In mixing bowl combine flour, salt, egg and milk. Mix until you produce a slightly sticky ball of dough. Flour the counter and roll out dough to 1/8 inch thickness. You want them very thin because they thicken when cooked. Cut noodles (I use a pizza cutter) to desired size and place on wax paper. Let the noodles dry out on the counter for at least 1 hour before adding them to the soup.
Sauté onions in olive oil until soft, about 3-4 minutes. Add garlic & cook for 30 seconds. Add broth & the remainder of ingredients. Cook over medium low heat for 1-2 hours.
About 30 minutes before serving soup, drop noodles in and cook. Add some fresh chopped parsley right before serving. Enjoy.
This recipe is also linked to...
This month we're on the hunt for the BEST HOMEMADE CHICKEN NOODLE SOUP recipe. Check out the what we've come up with and place your votes...
10 comments:
Great choice! I chose the same noodle and soup recipe and loved how it turned out.
Homemade noodles, impressive! Bet they taste better than any store bought noodles.
Looks great!
More homemade noodles! Love it!
I love homemade noodles :)
Sounds great! I've always wanted to try making my own noodles.
I love the homemade noodles! I am going to have to try this recipe. Thanks!
I have yet to make my own noodles for soup. I think it's about time! Thanks for sharing a great recipe! - Cares
Hi Carolynn, great recipe and fun that you made your own noodles. The perfect meal for this winter weather. Thanks for sharing. I have recently found your blog and am now following you, and will visit often. Please stop by my blog and perhaps you would like to follow me also. Have a wonderful day. Hugs, Chris
http://chelencarter-retiredandlovingit.blogspot.com/
Great soup. Food on Friday is all about soup. It would be wonderful if you linked this in. Here's the link . Have a souper duper week!
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