Directions: |
Directions:Chicken & Stock:
Place chicken into a pot along with the 3 bouillon cubes. Fill the pot with water. Cut the celery, carrots, and onion into small pieces and add to pot. If using celery root, use a potato peeler to remove the skin (like you would a carrot), and cut into small pieces. If using parsnips, prepare the same as you would carrots.
Add salt and pepper, then bring everything to a boil with the lid off. Boil for 30 minutes. When done, remove the chicken (removing skin and de-boning if necessary), cut into bite-size pieces, and refrigerate. Set aside the stock until you're ready to cook the noodles.
Egg Noodles:
Beat 4 eggs well and add about 1 teaspoon of salt. Start adding flour until the dough isn't sticky. (I have found that if I overwork the dough, it's too elastic and doesn't roll out well, so I get it so that it's not sticky on the outside, but still slightly sticky on the inside. Then I add flour when rolling, and it all evens out.)
Divide the dough into 4, and roll out on a floured surface. Roll it as thin as you can. When done rolling, lightly flour the surface again, and cut into quarters. Stack the pieces (the flour on top keeps them from sticking to each other), then roll all 4 pieces together. Using a sharp knife, cut strips about 1/4 inch wide. Unroll and separate the noodles. Repeat until all the noodles are done.
Putting it all together:
Add 2 cans of chicken broth, water, and another cube of bouillon to the stock (you can taste it to get it right). Bring to a boil. Add the noodles slowly, stirring continuously for the first minute so that they don't stick together. Return to a boil and cook the noodles 15-20 minutes until tender. If the noodles are thick, they will take much longer!
Add the chicken pieces to the soup, and simmer until the chicken is heated through. Since the noodles absorb the broth while cooking, add more chicken broth until it is to the desired consistency. Enjoy!!!
Refrigerate any leftovers and enjoy the next day, and the next!
(We do this in our 6 quart pot. If we had a stock pot, we would do enough water and bouillon so that we didn't have to add chicken broth at the later stages. Also note that quantities can be easily cut or multiplied to feed your family. The 4 egg noodle recipe is enough for our family of 5 for 2 meals, and fills the pot completely. Need more? Do 6 eggs, or 8. Less? 2 eggs would work.) |
This recipe for Grandma Davidson's Chicken Noodle Soup is from