MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Best Chicken Noodle Soup - Pt 1
Categories: Poultry, Pasta, Vegetables, Herbs
Yield: 8 Servings

3 1/2 lb Broiler-fryer chicken; cut
- up
+=OR=+
3 lb Meaty chicken pieces
1/2 c Chopped onion
2 ts Salt
1 ts Dried thyme, sage, or basil,
- crushed
1/4 ts Ground black pepper
2 Bay leaves
2 cl Garlic; peeled, halved
8 c Water
1 c Chopped carrots
1 c Chopped celery
2 c Homemade Egg Noodles
+=OR=+
6 oz Dried egg noodles
1 tb Snipped fresh thyme, sage,
- or basil (opt)

MMMMM--------------------HOMEMADE EGG NOODLES-------------------------
2 c All-purpose flour
1/2 ts Salt
2 Egg yolks
1 Egg
1/3 c Water
1 ts Vegetable oil or olive oil
All-purpose flour

In a large bowl stir together 1 3/4 cups of the flour and
the salt. Using the back of a spoon, make a well in the
center of the flour mixture. In a small bowl combine egg
yolks, whole egg, the water, and oil. Add egg mixture to
flour mixture; stir until mixture forms dough.

Sprinkle a clean kneading surface with the remaining 1/4
cup flour. Turn out dough onto the floured surface. Knead
until dough is smooth and elastic (8 to 10 minutes total
kneading time). Cover and let the dough rest for 10
minutes. Divide the dough into four equal portions.

On a lightly floured surface, roll each dough portion into
a 12" square (about 1/16" thick). Lightly dust both sides
of the dough square with additional flour. Let stand,
uncovered, about 20 minutes. (Or using a pasta machine,
pass each dough portion through machine according to
manufacturer's directions until dough is 1/16" thick,
dusting dough with flour as needed. Let stand, uncovered,
for 20 minutes.) Loosely roll dough square into a spiral;
cut crosswise in 1/4" wide strips. Unroll strips to
separate; cut strips into 2" to 3" long pieces. Cook
noodle pieces in a large amount of boiling lightly salted
water for 2 to 3 minutes or until tender; drain well. (Or
place noodle pieces in a resealable plastic bag or an
airtight container and store in the refrigerator for up to
1 day before cooking.)

FOOD PROCESSOR DIRECTIONS: Place steel blade in food
processor. Add all of the flour, salt, and eggs to food
processor. Cover and process until mixture forms fine
crumbs, about the consistency of cornmeal. With the food
processor running, slowly pour the water and oil through
the feed tube. Continue processing just until the dough
forms a ball. Transfer dough to a lightly floured surface.
Cover; let dough rest for 10 minutes. Divide the dough
into four equal portions. Continue as directed in Step 3.
DRYING DIRECTIONS: To dry cut noodles, spread noodles on a
wire rack or hang them from a pasta-drying rack or clothes
hanger. Let pasta dry for up to 2 hours. Place in an
airtight container and store in the refrigerator for up to
3 days before cooking. Or dry the noodles for at least 1
hour; place them in a plastic freezer bag or freezer
container. Seal and freeze for up to 8 months before
cooking. Add 1 to 2 minutes to cooking time for dried or
frozen noodles.

CONTINUED TO PART 2

Makes: 8 servings

Yields: 10 1/2 cups

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

MMMMM

... Living with a saint is more gruelling than being one.
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