This is hands down the best soup you will ever have. I've made it a lot for events and everyone loves it.
Noodle Ingredients:
4 beaten eggs
4 tbsp. milk
1 tsp. salt
3 cups flour
Mix together all ingredients into a mixer with the dough attachment. Add flour gradually. Dough will still be sticky. Let rest ten minutes. Flour your work place generously you will need it. Roll out dough so it's very thin, but not transparent. Flouring as you go (really make sure the bottom of dough has lots of flour. Cut into 1/8 inch long strips then go across cutting them into 3 inches long each. (They really expand when cooked) Sprinkle flour over noodles and break apart.
Broth:
2 boxes chicken broth
3 chicken bouillon cubes
2 cups celery chopped
2 cups carrots peeled and chopped
1 tsp sage
1 tsp. salt
1 tsp. pepper
4 cups shredded chicken
In a large pan saute celery and carrots in olive oil, season with salt and pepper and sage. Pour in Chicken broth and fill remainder of the pot with water. Dissolve bouillon cubes in broth. Bring to boil and add noodles, separating them as you drop into broth. Add some of the remaining flour left behind into the broth to thicken. Add chicken. Simmer for 10 minutes and serve.
If you want to make it just like my Grandma she uses Turkey instead of chicken and just has the noodles with it.
Noodle Ingredients:
4 beaten eggs
4 tbsp. milk
1 tsp. salt
3 cups flour
Mix together all ingredients into a mixer with the dough attachment. Add flour gradually. Dough will still be sticky. Let rest ten minutes. Flour your work place generously you will need it. Roll out dough so it's very thin, but not transparent. Flouring as you go (really make sure the bottom of dough has lots of flour. Cut into 1/8 inch long strips then go across cutting them into 3 inches long each. (They really expand when cooked) Sprinkle flour over noodles and break apart.
Broth:
2 boxes chicken broth
3 chicken bouillon cubes
2 cups celery chopped
2 cups carrots peeled and chopped
1 tsp sage
1 tsp. salt
1 tsp. pepper
4 cups shredded chicken
In a large pan saute celery and carrots in olive oil, season with salt and pepper and sage. Pour in Chicken broth and fill remainder of the pot with water. Dissolve bouillon cubes in broth. Bring to boil and add noodles, separating them as you drop into broth. Add some of the remaining flour left behind into the broth to thicken. Add chicken. Simmer for 10 minutes and serve.
If you want to make it just like my Grandma she uses Turkey instead of chicken and just has the noodles with it.
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