Chicken & Egg Noodles
Broth:
4 skinless boneless chicken breast (or any left over chicken), cut into small pieces
1 32 oz Chicken Broth (I use Progresso)
1 can of Cream of Celery Soup (I will only use Campbells brand)
2 quarts of water
Use a large pot and add all ingredients above (stir in soup really good!) and cook chicken on low so evaporation of liquid is minimal if using raw chicken. If using leftover cooked chicken then turn on low to heat up.
While chicken is cooking, make your noodles:
2 cups flour
2 large eggs
2 1/2 eggshell of milk
*The milk makes the noodles so tender they melt in your mouth.
Measure flour out on your work surface (or if you’re scared, dump it into a bowl) making a dent in the center. Whisk eggs in a bowl and pour in the center of the flour.
You want to add the milk in stages. Fill 1/2 of an eggshell of milk and add to eggs in the center, stir using a fork. Add 2nd ½ eggshell of milk and work into dough. You may need a little more milk. Work into dough until it’s slightly sticky and forms a ball.
Divide dough into 3 equal parts. Flour your surface and roll out the dough until paper thin. This is important, when cooked they swell so you want the dough really thin. Cut the dough into strips. I don’t like my noodles very wide or very long. It’s your choice. I use a pizza cutter to cut mine, my DMIL uses a knife. It is okay if the noodles are not perfect.
If your work surface is big enough to just leave them lying there, move on to the second piece of dough, rolling it out and cutting. My surface isn’t big enough so I transfer my cut noodles to a big cookie sheet, single layer and set out of the way while I cut the rest.
Bring broth mixture to a rapid boil. Add just a few noodles at a time and stir. Add a few more and stir. Constantly stir noodles while adding. Repeat. It is important to add the noodles a few at a time so they do not stick together and form a large paste ball.
Once all noodles are added, turn down heat and keep broth mixture at a low boil and cook noodles until tender (approx. 1/2 hour). Stir frequently while cooking to prevent sticking.
The noodles will thicken up as they cook.
