Well, Thanksgiving is over and I don't know about you, but we had a ton of leftovers this year. I guess that's what happens when you make two large turkeys for 8 people. Anyway, this year we decided to turn some of our leftover turkeys and (forgive me for saying this) turkey carcasses into some broth! After boiling the bones and innards for a few hours in a huge pot of water, we strained and cooled the broth. Now it was ready for soup! We added turkey pieces, carrots, onions, celery, salt and pepper, and these homemade egg noodles. What a delicious Thanksgiving twist on chicken noodle soup.
These noodles are so easy to make, and are big and doughy in the soup, like a kind of dumpling. They can be frozen and used later, or use them immediately!
Start by mixing 2 and a half cups of flour with a pinch of salt. Place in a bowl and create a well in the center of the dry ingredients. Pour in 1/2 cup of milk, 2 eggs and 1 tbsp of melted butter. Mix together with your hands until the ingredients come together. Place on a floured surface and knead for 5 minutes.
Place dough in a small bowl and cover with a cloth. Let sit for 10-15 minutes.
Roll the dough out to 1/4 inch thick. Don't leave it too thick or the noodles will be too big when cooked.
Cut the noodles with a pizza cutter into the noodle shapes that you want. (Mine are about 1/2 inch wide and 4 inches long).
Toss the noodles with flour and let dry for a few minutes before cooking. (This helps prevent them from sticking together).
Add to soup and let cook in simmering broth for 2-3 minutes. Then serve and enjoy!
|| Posted by Kate ||
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