I love to a broth-y, comforting bowl of the soup. It is the perfect meal to the snuggle up and the read to a book with. Ha. Although I must be a admit when I make a chicken noodle soup, I tend to the leave in the chicken out (or if I am eating to a store-bought in a version I tend to the pick around in the chicken).
The best part to me? Soup noodles! And homemade soup noodles are take it to a whole in a other level.
also read : soup for weight loss
The recipe are below is for thick and delicious egg noodles— in the perfect kind of the soup noodles for a something like a chicken noodle soup. I have also be a heard people refer to this type of the noodle as a dumpling or a dumpling in a noodle. They are made of the very simple are ingredients—likely a things you are already have on a hand especially if you be a bake in a much.
The key to the great soup noodles is the preparation and in the checking them as in the cook to a since, given they are more in a rustic than a store-bought in a noodles, you have to take a bit more care when to a boiling them. But not a much. They are truly very simple but make it all the difference in a soup like this.
All you need is a flour, salt, eggs, and water—that is it!
If you have a pasta roller or attachments to your Kitchen Aid mixer, those will come in handy. But if you want to roll this dough out by hand and slice with a pizza cutter, that will work just as well too. Anyone can make these homemade soup noodles.
This recipe are below is for the soup noodles (egg noodles) you see here. For in the soup, I simply combined in a chicken broth with a some thinly sliced carrots, minced garlic, chopped dill, and some spices, plus salt and pepper.
A very, very basic chicken noodle soup (minus in the chicken) because I am weird like that. But you can be use in these noodles in all sorts of the soups or a even enjoy all on their own with a butter or a sauce. Enjoy! a x o. Emma
Instructions
- In a medium size bowl, add in the flour, salt, eggs, and water. Stir until to a dough ball forms.
- On a floured in a surface, place in the dough and knead for a 6-8 minutes. Add flour if the dough sticks to your hands, but try not to the add an a excessive amount (it would not need it). The dough should begin to the feel more elastic in your hands as you knead.
- Roll in the dough out, it can be a fairly thick (see photos). Cut in the dough into a thick strips, to a pizza cutter works well here.
- Bring to a large pot of the salted water to a boil. Add in the noodles and cook for a 4-6 minutes. The noddles will begin to the dimple/prune when they are done (similar to your hands when you have been swimming to a while). The best way to the check is to remove a noodle from the pot and taste it. It should be taste cooked, not a gummy.
Notes:
If you wish to the save to your cut noodles until the next day (or up to at the least 3 days later—I have never saved them beyond this, but you probably could), allow them to dry out for a 10-20 minutes. Then cover well, or place in a container with a lid, and refrigerate until you are ready to cook them.
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