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Charlie’s Great Grandma’s Homemade Noodles Recipe

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This recipe for Charlie’s Great Grandma’s Homemade Noodles, by , is from Troop 2441 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
The Ferris Family

Category:
Category:

Ingredients:  
Ingredients:  
4 Chicken Breasts
2 Large Carrots (not baby carrots, those aren’t real)
2 Celery Stalks with leaves
1 Medium Yellow Onion quartered
1 Clove Garlic
2 Large Cans Chicken Broth
Salt and Pepper
2 ˝ -4 Approx. Cups of Flour
3-4 Eggs
3-4 Tablespoons Milk

Directions:
Directions:
In large stock pot, combine chicken, carrots, celery, onion, garlic, salt & cover with water. Bring to a boil, reduce heat, cover & simmer until chicken is fully cooked. I always let it simmer for awhile to create a good stock.

While chicken cooks, combine eggs & pinch of salt in mixing bowl & beat eggs slightly- I use a fork, because, well. I don’t have a fancy mixer. Gradually add flour & milk to eggs & continue mixing until the flour is incorporated & dough is no longer sticky to the touch. Slightly more or less flour may be necessary, depending on the size of your eggs. This is kind of a guessing game.

When dough is ready, form into a ball & turn out onto a well floured surface. Knead by hand a few times, adding more flour if it gets sticky again. Pat into a round & then roll out into a large rectangle about 12x15 or so & 1/4 inch thick. Be sure to flip dough often, keeping it well floured so it doesn't stick.

Starting at a short end, use a pizza cutter to cut the dough into 1/4 inch wide (or smaller) strips. When all strips are cut, toss them with enough flour to keep them from sticking together. Spread noodles out in a single layer on your rolling surface & leave to dry a bit while you are finishing the chicken.

When chicken is cooked, remove to a cutting board, strain broth and return to pot, discard carrots etc. & use two forks to shred chicken into bite-sized lengths.

Add the chicken broth to the stock pot & bring broth & water to a boil.

Add noodles & whatever flour is with them to the boiling pot.

Add the shredded chicken & stir gently. Reduce heat to low to medium-low and simmer, uncovered, for about 10 minutes.

Simmer all for another 15-20 minutes, stirring occasionally, or until noodles are tender. Timing really depends on how thick your noodles are cut. We like them a little on the thick side.

Serve over mashed potatoes.


Personal Notes:
Personal Notes:
This was really hard to put on paper but we wanted to share.
Questions while making: Text Nichole 614-937-3584

 

 

 

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