Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, homemade chicken and egg noodles. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
It's beautiful, simple homemade Chicken and Noodles—a thick, hearty dish not to be confused with a thinner, brothier chicken noodle soup. While you could certainly go the turbo homemade route and make your own egg noodles (recipe below), I"ll show you a quick and easy alternative that I think is. Egg noodles in chicken noodle soup is the only way to go for me because that's how my grandma made it, but if you like rotini or another type of pasta, use it instead.
Homemade Chicken and Egg Noodles is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Homemade Chicken and Egg Noodles is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook homemade chicken and egg noodles using 11 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Homemade Chicken and Egg Noodles:
- Take 125 g Flour (1 U.S. cup)
- Get 4 Egg yolks (or 1.5 to 2 whole eggs)
- Make ready 1/2 tsp Salt
- Make ready 2 Tbsp Cold water
- Prepare 250-300 g Chicken, thigh is nice (1/2 to 3/4 lb)
- Take 1/4 Onion
- Make ready 1 stalk Celery
- Take 1 large carrot
- Get Optional:
- Take 1 Bay leaf
- Prepare 1 tsp dry thyme or a few fresh sprigs
In our family, we make homemade egg noodles with chicken. This recipe, passed down through many generations, can be made on a shoestring budget to feed a large group people. It's sort of like a thicker and creamier version of chicken noodle soup (though it contains no cream). This easy homemade chicken noodle soup recipe is healthy, satisfying, and tastes incredible.
Steps to make Homemade Chicken and Egg Noodles:
- First, let's make the noodles! Using just egg yolks gives the riches egg noodle, but as mentioned in the description, you can use 1.5-2 whole eggs instead.
- Separate the whites from the yolk by carefully cracking the egg and letting the white fall into a bowl (make sure the yolk doesn't fall in!). *Egg whites can be kept in the fridge for 2 days or freeze well too.
- In a bowl, mix the flour, egg yolks and salt.
- It will be a little dry and crumbly, but once the dough starts to hold together, add about 2 Tbsp of water to get the dough just moist enough to knead.
- Form the dough into a ball and remove to a floured working surface.
- Knead with the palm of your hand for a few minutes until you get a smooth ball of dough. If it sticks to your hands or the surface, sprinkle more flour.
- Once the ball of dough is nice and smooth, roll it out as thin as possible. Again, sprinkle with a plenty of flour to prevent sticking.
- Roll the sheet of dough up like rolling a poster. Slice the dough roll to make the noodles. It can be as thick or thin as you like. Unravel the noodles and cut into smaller size. Dust with flour and let them sit out to dry out.
- While the noodles are drying, prepare the soup. I used chicken thigh because it stays tender even if boiled, but you can use breast meat.
- Slice the carrots and celery. Dice the onion. Leave the chicken whole.
- Add all ingredients except the noodles to a pot and cover with water (I added about 800-900 ml / about 3.5 cups). If using bay leaf and thyme, you can add it here.
- Bring to a boil on high, then reduce to a low simmer. Skim off any of the foam that arises from boiling the chicken. Let simmer on low for 45-60 min.
- Remove the chicken from the soup. Pull apart the meat with two forks or with your fingers.
- Return chicken to the pot and add salt and pepper to taste. Bring to a boil and add the noodles. Stir, turn to low heat and cook covered for another 20-30 minutes until noodles are soft.
- Adjust taste with salt and pepper. Serve into bowls as is, or if you really want to eat it country style, spoon it over mashed potatoes for a carbohydrate fest (lol). Great the next day too!
We love the lightness of egg noodles, but you can throw just about any pasta into the pot. Homemade egg noodles are not part of my every day routine but I kind of wish I had a magical way to make enough time in the day so they were. And when I happen to make chicken noodle soup with homemade noodles? Totally time to triple the recipe. One Year Ago: Black Bean and Butternut.
So that is going to wrap it up with this special food homemade chicken and egg noodles recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
