Homemade Egg Noodles With Chicken.

Homemade Egg Noodles With Chicken Made In An Early Cast Iron Wapak Dutch Oven

• You will need.

• 2 cups sifted flour

• 2 eggs

• 1 teaspoons salt

• 2 tablespoons milk

• 4 tablespoons water

• 1 small chicken or chicken parts to make broth

• Flour for dusting

• Salt And Pepper

Start out with 2 cups of sifted flour in a medium mixing bowl,2 Eggs and 1 Teaspoon of salt.
Add flour and salt to your mixing bowl.Add two beaten eggs,2 tablespoons of milk and aprox.4 tablespoons of water.Mix well to form a ball.

Place on a well floured board,Knead about 5 minutes..If dough is too sticky dust with flour..If dough is too stiff you can add 1 tablespoon of water at a time.
Tip:Use plenty of flour on working surface to prevent noodles from sticking to your board.

Roll out your dough to about 1/8th inch think using a heavy rolling pin.

Time to cut the noodles.I use a pizza wheel/cutter.I cut them to about 1/4 inch wide by 2 inches long.They will expand when cooked.

The noodles have dried for about two hours.I don't want my noodles completely dried as I'm making homemade chicken noodles..Some call them dumplings.But these are not dumplings..They are ready to throw in some hot chicken broth.

I will be using leftover chicken to make a nice broth for these noodles.It will be boiled until the meat falls off the bone..Took about 1 hour at a hard boil.This can also be done with a fresh uncooked chicken or even chicken parts..Legs,thighs or bones..It all works..I added about 2 quarts of water to the dutch oven.

As you can see this resulted in a nice golden broth with lots of chicken..

Get the broth boiling and throw in your noodles.Add water to cover the noodles completely.Boil covered with lid tilted for about 30 minutes.Uncover and simmer until noodles are thick and hearty,stirring frequently.

Serve them up from a wooden spoon..

I like serving them over fresh homemade mashed potatoes.Add salt and pepper and enjoy!

Recipe by Brad Woods.