First, I made the noodles, rolled them out, and cut them into the desired size. These have to be made several hours ahead of time to allow the noodle to dry out a bit. (recipe below)
Just like the corn soup, I begin by sauteing some onion, celery, even a little garlic. Then add the broth and some pretty carrots.
Bring broth to a boil and add noodles a few at a time. If more broth is needed, some kind of ready to use broth can be added. Cook until tender, and add the chicken pieces, and a few spices....salt, pepper and parsley. Anything you choose to add desired flavor. Simmer just a bit longer.
1 egg, beaten
1/2 tsp. salt
2 Tbl. milk
1 c. sifted flour
Combine egg, salt and milk. Add flour a little at a time, enough to make stiff dough. Roll very thin on floured surface. Let stand 20 minutes. Roll up loosely. Slice 1/4 inch wide. Unroll, Spread out and let dry 2 hours.
*I often use half whole wheat, half regular flour with no problem.
*Cutting noodles with a pizza cutter works well!
Have a great Day!