Directions: |
Directions:Add chicken thighs to stock pot. Cover with water. Add Bay leaves and all spice. Boil on medium high until chicken is cooked thru. Check pot periodically to make sure it doesn't boil dry. Once chicken is cooked thru remove from the pot and set aside on a plate. Add the 3 boxes of chicken broth to the remaining liquid in the pot. Set temp at medium high. (about 7 or 8 on the stove knob)
In the mixing bowl- add about a cup of regular all purpose flour break 1 egg into a separate bowl. Make sure there are no shells, pour egg into flour mixture. Add a splash of milk, salt and pepper. Thoroughly mix this together until all flour is incorporated. Add flour if it is 'soupy'. Work enough flour in to make a dough.
Sprinkle flour on counter top, add the dough. Work the flour into the dough until the dough is not sticky to the touch. Sprinkle flour underneath dough and on top of dough and proceed to use rolling pin to roll the dough out flat. 2 methods to cut noodles. you choose which works best for you.
Method #1 pizza cutter
While dough is rolled out flat, take pizza cutter and cut the dough into ribbons or noodles. Remove the Bay Leaves and the All Spice balls from your broth before adding the noodles. Once they're cut, carefully take each noodle and drop into the simmering pot of broth. Stir the noodles occasionally while dropping them in to prevent sticking to each other and from sticking and burning in the bottom of the pot.
Method #2 roll & cut
While dough is rolled out flat, sprinkle with flour on top lightly, then roll the dough up into a 'log'. Take a Sharp knife and slice the roll into noodle width ribbons. Remove the Bay Leaves and the All Spice balls from your broth before adding the noodles. Unroll the noodle and drop it into the simmering broth. Stir the noodles occasionally while dropping them in to prevent sticking to each other and from sticking and burning in the bottom of the pot.
Repeat the noodle steps for each egg to achieve the amount of noodles you want in your soup.
Once you are finished adding noodles, drop the heat to low. Shred the chicken thigh meat and add to the pot. Stir it all thoroughly but gently so you don't tear the noodles up but the chicken and noodles or mixed evenly throughout. Taste the broth. Add additional salt/pepper as necessary. Let the noodles soak up some of the broth for about 15-20 minutes. Ready to serve.
***Side Note-
If you don't have the time to make the egg noodles by hand, but you want the flavor, prepare the chicken as above but add dried noodles from the grocery. Taste the same. You can also use this recipe to make German Spaetzle. |
This recipe for Chicken & Egg Noodles is from