Home Made Chicken and Egg Noodles! Yum!

  This is one of my daughters all time favorite foods.  Since it's back to school time, I like to make sure that there is something ready to eat when they walk in the door.  So, today I made my egg noodles first thing this morning and I'll add chicken that I roasted the night before.  It's a sure hit after a long day!

  Here's how I did it!

Ingredients:
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2 1/2 cups all purpose flour
1 pinch of salt
2 eggs, beaten
1/2 cup of milk
1 tablespoon of butter (room temperature)


  I used my stand mixer, I have found that it works so much better than kneading it by hand. 

I then mixed it with the hooks I would use for bread dough and I continue to mix and scrape the sides until the dough is completely incorporated and it looks nice and firm.  There may be a little extra flour on the bottom on the bowl.

Next, I lay it on a lightly floured surface and cut it into to fourths.  It's easier to roll and cut smaller sections.  I roll them pretty thin because once you put them in the broth, they do swell.  So, keep that in mind as you are rolling them out.  I like to roll them pretty thin so that way they don't taste dry in the center.  So, roll them out and cut them in small strips. 

After you have all of your noodles cut, I dust them lightly with flour to keep them from sticking together and lay them out to dry for the day.  I highly recommend doing this first thing in the morning to make sure  they have time to dry.  If you use them right away, the taste a little gooey.

Add your noodles to your favorite chicken soup and serve.  This never lasts long in my house.  It goes very well with warm home made bread too.  I hope your family enjoys this recipe as much as we do!