Needs more water!

MADE FROM SCRATCH NOODLES:

1- beaten egg
2- TBS milk

1.5 tsp salt

1- c flour

Beat egg, milk, & salt.

Add enough flour to make a stiff dough.

Knead on floured surface until pliable.
Roll thin.

Let stand 20 min.

Roll up loosely and slice ¼ inch wide.

Unroll, spread noodles out, cover with a towel or paper towels.
Dry two or more  hours or store in a container, in a cool place, until needed.

Drop into boiling broth, soup, or salted water and cook, uncovered 10-20 min.
Makes 3 cups noodles.

For a big pot of soup,  X4 the ingredients, and cut the noodles big and wide, almost like dumplings.
You can make them thin, (they dry out faster) or for a white sauce, or an Alfredo sauce dish.

You can sprinkle into the flour: shredded cheese, herbs, cracked pepper, seasonings etc….
Don’t be afraid to get creative!
Try different types of flour

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CHICKEN SOUP:

1-whole chicken--rinsed, giblets removed

1-gallon water

3-6 carrots--cleaned left whole

3-6 celery stalks--cleaned, left whole

1 whole sweet onion-- quartered

1-bulb garlic-- peeled, left whole

1 TBS Sea salt or other salt

ADD any of the following herbs & spices:
bay leaves, thyme, rosemary, marjoram, basil, pepper

Toss all in a big pot, bring to a boil, reduce heat & simmer for 4-6 hours or all day.

Add water as needed to keep chicken submerged.

Chicken is done when it falls apart.

Lift everything out with a slotted paddle or large slotted spoon.
Chop carrots and shred chicken or chop and set aside.
Bring broth to a boil and drop in noodles. Cook 10-20 min. until cooked through.
Add back chicken and carrots.
Simmer and stir, add some milk, flour or anything if you do not want a clear soup.

Over Finely Chopped Kale

We serve it over finely chopped Kale & sprinkle with red hot pepper flakes.

***Leftover Alert: It is better the second day after storing overnight in the frig.