Homemade Egg Noodles In Chicken Broth
|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)|
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 and mash it.
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.