Homemade noodles for chicken noodle soup?
When I was a kid, my grandma always had either a giant pot of chili or a giant pot of chicken soup going. Her chicken soup was the best, with these marvelous, lumpy, tender, plump homemade noodles she'd roll out and slice into ribbons with a butter knife. They weren't the prettiest, but they were the best. Sadly, I never paid attention. Anyone have a recipe for noodles like this and, also, instructions for the point at which you add them to your chicken soup?
Hi-- just looking for a recipe for drop noodles and I came across your request. I have the recipe you are looking for. My grandmother-in-law taught me how to make them. They are delicious! I make them for my kids and they love them. Let me know if you still are interested...I see this was fro '07.
TDQ, not sure exactly about your grandma's noodles, but you can roll the slippery dumplings from my PA Dutch chicken pot pie pretty thin, slice and drop into broth to cook.
Here's a quick synopsis
Combine 2 cups flour and 1 tsp salt in a large bowl. Cut in 2 Tbsp shortening, until the consistency of cornmeal. Add 3/4 cup hot water, stirring to make a soft, but not sticky, dough. Place dough on floured surface, dust with flour and roll very thin. Cut into squares (I usually make mine 2"x3", but cut to whatever size you prefer).
Bring the broth you cooked the chicken in (along with the veggies) back to a boil. Drop dumpling squares into boiling broth and cook for 15 minutes at a rolling boil. Then add shredded chicken back into soup. Season to taste and eat.
Personally I would just follow a basic pasta recipe, roll it out and cut by hand, vs. hand cranking the pasta to get the thickness you're probably looking for.
I always add my noodles to a seperate pot of boiling water or broth and keep them seperate from my soup until serving. I find otherwise, the noodles get soggy if you have leftovers.
My mother and grandmother also made noodles for their chicken soup, but they were drop noodles (no, not dumplings - think hard noodles, like big spaetzle).
Not the rolled noodles you asked for, but I bet they could be with the addition of some more flour to make a kneadable consistency, since it seems a basic pasta formulation.
Simplistic: for every whole egg, use a half egg shell of water (this is how they did it...sorry for imprecision!). Whisk together. Start adding flour until you get to the "right" consistency for dropping into the hot soup (like thickish oatmeal). Cook until they all float and thicken the broth somewhat. I add chives (fresh snipped or dried) to my drop noodles, and a little salt.
I always add mine near the end - soup is done and I just have to cook the noodles and let them thicken the broth a little.
If you add more flour and knead, then rest, the dough, I think you could make a fine rolled noodle. Just make them a little thicker than one would when making, say, a classic fettucine. Hand roll. Don't use a pasta machine. Makes them a little more plump and rustic. In this case, you may want to dry the noodles for a time before adding them to the soup, so they don't disintegrate.
But I do recommend trying the drop noodles if you're looking for something really quick and homey-hearty.