Noodles

I make this about once a month in the winter. I used to cut the dough by hand for my chicken noodle soup, but now I have a pasta maker. (Thanks, Heather.) Carianne requested the recipe many moons ago and I finally remembered. I will post how I make the soup after the pasta recipe.

Homemade Pasta

2 cups flour

1/2 tsp. salt

2 large eggs

1/4 water*

1 Tbs. olive oil

Mix flour and salt in a medium bowl. Make a well in the flour mixture and add the wet ingredients. Add water as needed if it is too dry, add flour if it is too sticky.

Gather dough into a ball. Knead on a lightly floured surface 5 to 10 minutes or until smooth and elastic. Cover and let stand for 15 minutes. Cut into pieces (or use the pasta maker) and add to boiling soup.

(*I use about 1/3 cup of water a lot of the time, but I am not sure if it is because it is so dry here or what.)

I made this recipe up because I wanted soup like my moms and she didn't have a recipe. This is what I came up with.

Heidi's Chicken Noodle Soup

10 c. water

7 chicken bouillon cubes

1 c. carrots

1 c. celery

1 1/2 c. chicken or turkey (cut or shredded)

noodles (see above)

Boil the water and bouillon cubes together. Add in the vegetables and meat and cook on medium heat. When the chicken is done (no longer pink) return to a boil and add in the noodles. The noodles only need to cook for about 5 minutes at a boil. Let cool for 10 minutes and serve. Enjoy.

I have shredded leftover turkey from Thanksgiving and Christmas and frozen it to just add in. (hence the chicken or turkey.) 

(Mallory loved ate more than Luke this week when I made it.)