Homemade Chicken and Egg Noodles
Homemade Chicken and Egg Noodles

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, homemade chicken and egg noodles. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Homemade Chicken and Egg Noodles is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Homemade Chicken and Egg Noodles is something that I’ve loved my entire life.

Comfort soup for anytime of the year super easy and cheep to make! In this episode Genie B makes Homemade Chicken Noodle Soup with Egg Noodles! It's beautiful, simple homemade Chicken and Noodles—a thick, hearty dish not to be confused with a thinner, brothier chicken noodle soup.

To get started with this particular recipe, we must first prepare a few components. You can cook homemade chicken and egg noodles using 11 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Homemade Chicken and Egg Noodles:
  1. Prepare 125 g Flour (1 U.S. cup)
  2. Take 4 Egg yolks (or 1.5 to 2 whole eggs)
  3. Make ready 1/2 tsp Salt
  4. Take 2 Tbsp Cold water
  5. Take 250-300 g Chicken, thigh is nice (1/2 to 3/4 lb)
  6. Get 1/4 Onion
  7. Make ready 1 stalk Celery
  8. Prepare 1 large carrot
  9. Prepare Optional:
  10. Take 1 Bay leaf
  11. Take 1 tsp dry thyme or a few fresh sprigs

A great comfort food for colds, and when you are feeling sick. Made on the stove this old fashion soup has a broth made from bones. Noodles: Break warmed eggs into a large bowl. Separate noodles and lay out to dry until veggies are tender.

Instructions to make Homemade Chicken and Egg Noodles:
  1. 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.
  2. 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.
  3. In a bowl, mix the flour, egg yolks and salt.
  4. 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.
  5. Form the dough into a ball and remove to a floured working surface.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Slice the carrots and celery. Dice the onion. Leave the chicken whole.
  11. 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.
  12. 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.
  13. Remove the chicken from the soup. Pull apart the meat with two forks or with your fingers.
  14. 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.
  15. 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!

Wipe down your counter and dry thoroughly. 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). One of the best things about this soup is that it uses things you probably already have on hand, maybe I'm going to start by showing you how to make the homemade egg noodles because they're a key component in the actual chicken noodle soup.

So that’s going to wrap this up with this exceptional food homemade chicken and egg noodles recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!