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Homemade Egg Noodles In Chicken Broth Recipe
|Flour||3 Cup (48 tbs)|
|Eggs||4 (At Room Temperature)|
|Chicken bouillon cubes||2|
|Worcestershire sauce||1 Tablespoon|
|Liquid smoke||1 Teaspoon|
|Garlic salt||1 Teaspoon|
|Celery seed||1⁄2 Teaspoon|
|Chopped onions||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 4538 Calories from Fat 1715
% Daily Value*
Total Fat 190 g293%
Saturated Fat 54.3 g271.5%
Trans Fat 0 g
Cholesterol 1850.9 mg
Sodium 5230.6 mg217.9%
Total Carbohydrates 309 g102.9%
Dietary Fiber 13.2 g52.7%
Sugars 10.9 g
Protein 370 g740.3%
Vitamin A 49.5% Vitamin C 23.7%
Calcium 42.5% Iron 195.4%
*Based on a 2000 Calorie diet
Put flour, salt and eggs in a bowl.
Using your hand, mix together, adding 1 tbs.of water at a time and mixing until dough forms a ball.
Place dough on a wellfloured board and knead until smooth and elastic, about 8 to 10 minutes.
Cover and let set for 15 minutes.
Cut dough into 4 equal parts; keep covered.
Roll 1 part of dough at a time until desired thickness is reached (about 1/16 th of an inch).
Roll around rolling pin and slip out.
Cut in 1/2" to 1/8" strips and shake out on a towel to dry, for about 2 hours.
Cook in 3 quarts of chicken broth.
Chicken Broth:Boil chicken in water.
Remove chicken when done and remove the bones and skin.
Put the chicken back into the broth and place all the other ingredients in pot; boil for 10 minutes.
Place egg noodles in broth and boil for 10 to 15 minutes.
Serve with chopped green onions on top.