I’ve got a case of the sniffles… and there is no better cure than Grandma’s Home-made Chicken Noodle Soup. I just LOVE the noodles!
Yum! Yum! Yum! Lucky for me, I had some in the freezer for just such an occasion. For those of you who aren’t so lucky, here’s the recipe so you can make your own! (Hopefully this wasn’t supposed to be a “secret” family recipe…)
1 cup flour
½ eggshell of heavy whipping cream
1. Boil chicken in water. When cooked, shred chicken and save water for stock. (I usually add canned chicken stock to the soup to enhance the flavor). (If you are being lazy or just need to make it super quick, you can also just shred up a rotissere chicken.)
2. Mix flour, egg and cream… with so much flour & very little liquid, it’s best to use your hands to mix. After you’ve mixed it all up, roll the dough out flat and cut into strips to make noodles. (I LOVE the noodles, for me, they are the best part. So, I usually triple the noodles. As Jeff says, “it’s best when it’s dense with the noodles” and I most definitely agree!) *on a side note… because they are homemade noodles, they aren’t going to taste, look or feel like your typical noodle. The thinner & flatter they are, & longer you cook them, they will get more “done”. But they’ll always be a bit doughy. Personally, I love them fat… they’re best that way. Don’t expect them to turn out like your typical “egg noodle”, they’ll be way better.
3. Add noodles, celery and carrots to boiling water (and additional chicken stock), and boil for one hour.