So, you have asked and tonight, while sipping some Traverse City Cherry Wine, I took pics....
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| Chicken Broth. Make your own. You can buy chicken broth, but if you are going to do that, I would suggest buying a can of Progresso Chicken and Noodles...I mean, its all the same...right??? |
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| It really does not matter what kind of chicken you use. Meijer had a banging deal on drumsticks AND the pack I got was red sticker...it works. Boil your chicken until it is done. I let it cool in the broth until I can touch it. Pull all the meat off and throw it in the broth. You could buy an already made, rotisserie chicken...but again with the can of Progresso... |
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| Your water is still pretty warm. Too warm to put your hand in. Chop up a nice big bunch of parsley and throw it in...stir it around a bit. |
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| When I make this, I make ALOT. It freezes and thaws very nicely. I chop @3lbs of carrots. Chop them big...they are prettier in your bow. |
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| Also chop your celery big. Even if people don't normally like celery, they will forget when they are eating your soup. Watch them. They will eat it right down... |
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| If you forgot to pick up some parsley, just use your celery heart leaves...celery and parsley are cousins. |
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| Now, flip all of this around. You can now turn your heat back on and get the soup up to a gentle simmer. |
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| And now...the NOODLES!!! 3 things...one cup of flour+2 eggs+pinch of salt...I made five or six batches tonight. |
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| Split your dough into two balls. |
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| Make sure to give a glob to your 'Little Helper' |
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| Madam Lu is demonstrating how to properly roll out your dough... |
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| So, it does not have to be perfect in any way. You do have to have ALOT of flour on top to make sure they do not stick in the next couple of steps. |
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| Now, cut the dough into 2' strips. |
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| Stack all of the strips on top of each other. |
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| Cut the strips into 1" strips... |
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| Drop them into your simmering soup. |
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| Note: drop one layer across the top and then stir them to the bottom. Then add another layer and stir to the bottom. Keep doing this. If you put all of the fresh, soft noodles on top, they stick together. |
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| Let them boil until they are done the way you like. We like ours kind of hard and if you are going to freeze them, I recommend leaving them a bit hard. They will be much softer when you defrost them...or even just when you have them for leftovers. |
The noodle recipe is not mine. It is my darling Sheila J's recipe and she is the best 'comfort food' cook in the universe, so you know they are good! The whole thing takes me about 1.5 hours from start to finish, but I have all that 'help' from Madam Lu. A person without 'help' could probably make this in an hour. And trust me...everyone loves old fashioned chicken and noodles!!!
