Homemade Chicken and Noodles

First, you make the noodle dough. Mix together:

3 eggs

1 and 1/2 teaspoons salt

6 Tablespoons milk

Then add up to 3 cups flour (I only used about 2 and 1/2) until it makes a soft dough.

Now comes rolling. You have to roll the dough out until it is very, very thin, and then let it rest for 20 minutes.

Next, roll the dough up and cut in strips. We like fatter noodles so I cut them about 1/2 inch strips and then unroll the strips.

Now, you have to let the noodles dry on the counter for at least 2 hours, and they are ready to cook. Just cook in boiling water, or boiling soup for 10 minutes.

For chicken and noodles, I cooked 4 chicken breasts in "3 quarts organic chicken broth", I also added 2 chopped carrotts, 1 chopped onion, fresh chopped parsley, and 3-4 stalks chopped celery, salt and pepper to taste. Let it simmer for 2-3 hours. Cut up the chicken. Then, bring to a boil and add the noodles. Cook 10 minutes. Then make the dumplings and add to the soup. 

Dumplings:

Mix together:

1 cup flour

2 teaspoons baking powder

1/2 teaspoon salt

Mix:

1/2 cup milk

2 tablespoons canola oil

Add to dry ingredients and just stir to moisten, then drop by spoon onto boiling soup, cover pan and cook 12-15 minutes. (I usually double or triple this recipe.) 

This classic recipe is again, one of my favorites from my Mom! I remember having so much fun making homemade noodles with her. There is absolutely nothing better on a cold Winter night!