- 1 gallon chicken stock
- 4 bone-in chicken breast halves
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 3 eggs
- 2 tablespoons water, or as needed
- 1/2 teaspoon ground black pepper
- 1 pinch salt
- Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer.
- Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together.
- Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.
- Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.
05/16/2018
recipepes.com
Grandma's Chicken Soup with Homemade Noodles, recipe
PT15M
PT1H
5
455 calories
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