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| CHICKEN NOODLE SOUP WITH HOMEMADE NOODLES | |
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HOMEMADE NOODLES: 2 eggs, beaten 3 tbsp. milk 1 to 2 cups all-purpose flour (or enough to make a stiff paste) 2 tsp. baking powder dash of salt Combine all ingredients. Roll out real thin and cut into strips. Then lay on towel to dry. Let dry approximately 1 hour. Bring water to boil, boil until tender. Bake 1 whole chicken, saving the juices. After done, let chicken cool and remove meat from chicken, cutting into bite-size pieces. Add desired amount of water to remaining chicken broth. Add noodles, chicken, celery and carrots. If desired, you may make dumplings and add to soup. | |
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recipe reviews #28229
Richard (North Carolina) says:
Noodle recipe needs about another full cup of flour to make dough. Too wet and sticky with just 1 cup of flour per recipe.
#47346
Cara (Nevada) says:
Recipe says 1 to 2 cups flour. Used almost 2 cups today (it's rainy) and was wonderful in chicken soup!
#101484
Kay (Oklahoma) says:
I added 1 tbsp of Lowreys seasoning salt instead of dash of salt and they were delectable. My family commented they were best they'd ever tasted. Recipe used almost 2 c flour plus used another half cup for rolling out the noodles.
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