Prep 20 mins
Cook 5 mins
This is an inexpensive meal for the whole family. Nice thick, homemade egg noodles in a chicken broth. My grandmother and mother both made this all the time when I was growing up and it was a household favorite.
- 3 cups flour
- 1⁄2 teaspoon salt
- 4 -6 eggs
- 1⁄4 cup milk
- 1⁄2 lb chicken
- 1 teaspoon Worcestershire sauce
- chicken broth
- 2 tablespoons butter
- parmesan cheese
- The chicken can be whole pieces or bite sized whatever you prefer. I like to cut chicken breast into bite sized pieces.
- In a large soup pot boil chicken in water or chicken broth. Add garlic, salt and pepper to taste.
- While chicken is boiling combine flour, salt and eggs into a large mixing bowl. Start with a 1/4 cup of milk and add more milk or flour to get a pie crust type consistency.
- Roll out dough on a floured surface as thin as you like remembering that the noodles will probably double in thickness when cooking (Thinner the better in my mind). Cut the noodles with a pizza or noodle cutter. I typically cut them into 1/2 inch by 5 inch pieces.
- If the chicken is finished cooking then add the noodles into the boiling broth and cook until done. (If they are not finished you will see a white center, the noodles turn yellow when cooked) Takes about 5 minutes to cook at the thickness that I roll the noodles.
- Add the worcestershire sauce and butter.
- Serve in a bowl or plate depending on if you want lots of broth or not and I recommend sprinkling parmesean cheese over the top when finished.
I make my own noodles sometimes but never use exact measurements. These proportions worked well. I cut up 2 boneless breasts and used a 1 quart carton of chicken stock, and added the garlic and salt & pepper and continued as posted. This is truly comfort food. Thanks for sharing one of your favorites George. It's one of mine now too! Made and enjoyed for PAC Spring '09.