EGG NOODLES

I really, really want it to be cold weather so I decided to make homemade chicken noodle soup. I love it so much more with homemade noodles. If I make soup will it get cold? Probably not, but the soup is good anyway. I make these in my mixer with the dough hook. Works great!!


2 1/2 cups flour
pinch of salt
2 beaten eggs
1/2 c. milk
1 T. butter

In large bowl, or bowl of mixer, add flour and salt. Add the beaten eggs, milk and butter. Knead the dough (by hand or with dough hook) about 5 minutes Let rest in a covered bowl for about 10 minutes.

On a floured surface, roll out to about 1/8 inch thickness. Cut into desired size strips. I use a pizza cutter. My recipe says allow them to dry a little before cooking, but I don't usually and haven't noticed it makes much difference. Coat them in a little flour before adding them to broth, but be careful to not flour too much as this will make your soup thick.

Cook noodles in soup broth that is at a roiling boil. This will prevent the noodles from sticking together. Cook them for 7-10 minutes and taste one to check for doneness. Cook a little longer if needed.

**NOTE: I cook the vegetables (carrots, celery, and whatever else you put in your soup) separately in broth and cook the noodles separately in more broth before adding them together so the vegetables don't get mushy while the noodles are cooking. Then add them together.