Grandma's Homemade Noodles/Chicken Soup
Author: 
 
Ingredients
  • GRANDMA'S HOMEMADE NOODLES
  • 2 eggs, beaten
  • 1 cup flour
  • ¼ teaspoon salt
  • Five & ½ cups rich beef or chicken stock
  • CHICKEN NOODLE SOUP
  • One batch of Grandma’s Egg Noodles, fresh or frozen
  • Meat from rotisserie chicken, cut in soup size pieces
  • Eight cups chicken stock made from rotisserie carcass
  • One-half cup of ¼ inch carrot pieces
  • One-half cup of ¼ inch celery pieces
  • Salt and pepper to taste
Instructions
  1. GRANDMA'S HOMEMADE NOODLES
  2. Mix first three ingredients with fork until moist, tiny lumps will roll out.
  3. Roll out on well floured surface making a thin, flour chamois.
  4. While rolling out, if necessary add more flour to surface.
  5. Let stand just until dry enough to be rolled up.
  6. May need to dust each side with flour.
  7. Roll up. Cut short, thin noodles on the diagonal.
  8. Return separated noodles to the floured surface to dry.
  9. When dry cook, or freeze. Use frozen noodles directly from freezer.
  10. To cook: add noodles to boiling stock, stirring constantly until done.
  11. Do not overcook. Check often. May take 15 to 20 minutes or less.
  12. Serve warm or refrigerate. Sitting enhances flavor.
  13. CHICKEN NOODLE SOUP
  14. Cut off the meat from a rotisserie chicken into soup size pieces.
  15. Refrigerate the meat.
  16. Place all scraps and carcass in a big pot, cover with water.
  17. Uncovered, heat on low, just short of simmer, two to three hours.
  18. Cut celery and carrots fine, and set aside.
  19. When chicken stock is ready, drain into large pot.
  20. Add salt and pepper to taste.
  21. Bring to boil. Stirring constantly, add noodles.
  22. Boil until noodles are done. May take 15 to 20 minutes, or less.
  23. When noodles are minutes from being done add vegetables.
  24. Shut heat off. Add meat.
  25. Serve or refrigerate overnight.
Recipe by Hopelessly Hopeful at http://www.hopelessly-hopeful.com/2019/10/14/grandmas-homemade-noodleschicken-soup/