Grandma's Homemade Noodles/Chicken Soup
Author: Alta Kitson Kenyon
- 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
- GRANDMA'S HOMEMADE NOODLES
- Mix first three ingredients with fork until moist, tiny lumps will roll out.
- Roll out on well floured surface making a thin, flour chamois.
- While rolling out, if necessary add more flour to surface.
- Let stand just until dry enough to be rolled up.
- May need to dust each side with flour.
- Roll up. Cut short, thin noodles on the diagonal.
- Return separated noodles to the floured surface to dry.
- When dry cook, or freeze. Use frozen noodles directly from freezer.
- To cook: add noodles to boiling stock, stirring constantly until done.
- Do not overcook. Check often. May take 15 to 20 minutes or less.
- Serve warm or refrigerate. Sitting enhances flavor.
- CHICKEN NOODLE SOUP
- Cut off the meat from a rotisserie chicken into soup size pieces.
- Refrigerate the meat.
- Place all scraps and carcass in a big pot, cover with water.
- Uncovered, heat on low, just short of simmer, two to three hours.
- Cut celery and carrots fine, and set aside.
- When chicken stock is ready, drain into large pot.
- Add salt and pepper to taste.
- Bring to boil. Stirring constantly, add noodles.
- Boil until noodles are done. May take 15 to 20 minutes, or less.
- When noodles are minutes from being done add vegetables.
- Shut heat off. Add meat.
- Serve or refrigerate overnight.
Recipe by Hopelessly Hopeful at http://www.hopelessly-hopeful.com/2019/10/14/grandmas-homemade-noodleschicken-soup/
3.5.3240