I never could have guessed how easy noodles are to make! They took me about ten minutes, from start to finish . . . the only hard part is waiting for them to dry.
The actual "soup" recipe is pretty straightforward: saute vegetables in butter, add your broth, seasoning, and meat. But at the end you turn it into something to write home about, when you drop in noodles that you made and cut exactly the way you like (in my case, I like 'em cut into flat and wide strips).
This is also one of the first times I have sifted my flour first, because I didn't want to leave anything to chance (not knowing how forgiving and hard-to-mess-up this recipe is). It's not a big deal to sift one cup of flour--I just did it in a fine-mesh strainer.
The entire noodle recipe makes only a single cup of dough, but it goes a long way.
|The finished product, before you cut it in half and roll each half out.|
|See that little ball of dough at the top of the picture? That is half|
of the recipe--the other half rolled out into all those noodles you see.
|Remove noodles to cookie sheet, cover with a towel, and let|
air dry for 2 hours. (I did it for an hour and half and they were fine)
|The finished deliciousness . . . ready to take to a friend in need of comfort|
|I used four cups of frozen turkey stock that I made a month ago,|
then added 8 more cups of chicken broth to that. My friend Cori
taught me about dried chicken soup base--it is so much cheaper
and just as flavorful as canned broth. I get mine at Winco.
|I didn't have celery, and I used dried herbs instead of fresh, and|
it was still completely delectable. My kids asked for seconds, and
my soup-hating five-year-old said:
"Chicken noodle soup is the only kind I like"