Homemade Egg Noodles

With cold and flu season upon us, there is likely to be homemade chicken soup in your future. The best accompaniment with chicken soup is some nice thick egg noodles. They are very easy to make and turn your soup into the ultimate comfort food.

Start by making a mound on a clean surface consisting of 2 cups all purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt. Mix the dry ingredients well and make a well in the center of the mixture. To the well add 2 whole eggs and 3 tablespoons of water. Scramble the eggs with a fork gradually working the eggs into the flour. Bring the mix together with your hands and knead for a few minutes until it all comes together as a workable dough. You may need to add a few more tablespoons of water to make this possible depending on conditions. Move the dough to a floured surface and roll out to your desired thickness. I rolled my batch out to about 1/8" thick. We like our noodles a little thicker, almost on the verge of being a dumpling. Keep in mind that the noodles are going to just about double in size when they are cooked. Slice your dough with a pizza cutter into your desired width of noodle. Drop the noodles into boiling broth or soup and cover to let simmer for about 8-10 minutes until they are done. The end product will blow away any store bought noodles, and its a great way to add a little comfort to your meal.

Chicken and Dumplings

Chicken and dumplings is old school classic American comfort food. There is just something about its wholesome simplicity that I find myself craving from time to time.

The base of the dish is really good chicken broth. I start this by simmering a whole organic chicken with carrots, celery, onion, parsley, bay leaf, salt, and pepper. Start with cold water, just enough to cover the chicken, cover, and bring up to a simmer until the chicken is cooked through. I pull out the chicken and set aside to cool. The broth gets strained and added into a clean stock pot. Once the chicken is cooled it gets pulled into large chucks with the skin removed and set aside.

The broth is brought up to a simmer and thickened slightly with some corn starch.

Diced carrots, celery, and onions get sauteed in some butter until softened and then added into the stock pot along with the chicken.

The stock can now be brought up to a low boil in preparation for cooking the dumplings.

The dumplings are a simple recipe consisting of flour, baking soda, buttermilk, butter, and salt. I roll the dough out into about a 1/2"thickness and cut into strips with a pizza cutter. The strips are added to the boiling stock, covered, and allowed to cook for 10-12 minutes.

We garnish with a little fresh parsley and black pepper.

Now that is some good classic comfort food.