-
1
First, let's make the noodles!
-
2
Using just egg yolks gives the riches egg noodle, but as mentioned in the description, you can use 1.5-2 whole eggs instead.
-
3
Separate the whites from the yolk by carefully cracking the egg and letting the white fall into a bowl (make sure the yolk doesn't fall in!).
-
4
*Egg whites can be kept in the fridge for 2 days or freeze well too.
-
5
In a bowl, mix the flour, egg yolks and salt.
-
6
It will be a little dry and crumbly, but once the dough starts to hold together, add about 2 Tbsp of water to get the dough just moist enough to knead.
-
7
Form the dough into a ball and remove to a floured working surface.
-
8
Knead with the palm of your hand for a few minutes until you get a smooth ball of dough.
-
9
If it sticks to your hands or the surface, sprinkle more flour.
-
10
Once the ball of dough is nice and smooth, roll it out as thin as possible.
-
11
Again, sprinkle with a plenty of flour to prevent sticking.
-
12
Roll the sheet of dough up like rolling a poster.
-
13
Slice the dough roll to make the noodles.
-
14
It can be as thick or thin as you like.
-
15
Unravel the noodles and cut into smaller size.
-
16
Dust with flour and let them sit out to dry out.
-
17
While the noodles are drying, prepare the soup.
-
18
I used chicken thigh because it stays tender even if boiled, but you can use breast meat.
-
19
Slice the carrots and celery.
-
20
Dice the onion.
-
21
Leave the chicken whole.
-
22
Add all ingredients to a pot and cover with water (I added about 800-900 ml / about 3.5 cups).
-
23
If using bay leaf and thyme, you can add it here.
-
24
Bring to a boil on high, then reduce to a low simmer.
-
25
Skim off any of the foam that arises from boiling the chicken.
-
26
Let simmer on low for 45-60 min.
-
27
Remove the chicken from the soup.
-
28
Pull apart the meat with two forks or with your fingers.
-
29
Return chicken to the pot and add salt and pepper to taste.
-
30
Bring to a boil and add the noodles.
-
31
Stir, turn to low heat and cook covered for another 20-30 minutes until noodles are soft.
-
32
Adjust taste with salt and pepper.
-
33
Serve into bowls as is, or if you *really* want to eat it country style, spoon it over mashed potatoes for a carbohydrate fest (lol).
-
34
Great the next day too!
