Ingredients:
Noodles
- 2 eggs
- 4 Tbsp. milk
- 1 tsp. salt
- 2 cups flour
Soup
- 5 boneless chicken breasts
- 1/3 cup chopped onions
- 1 cup carrots
- 1 cup chopped celery
- 1 tsp. salt
- 1 bay leaf (optional)
- 10 cups water
- ½ tsp. pepper
- 2 cups corn or other vegetables
Directions:
Boil chicken. Remove chicken and cube. Add raw vegetables and salt and pepper.
While these are cooking, make the noodles with the flour, salt, eggs, and milk. Mix well with your hands. Roll out on a floured board until very thin. Cut with a pizza cutter or knife.
When raw vegetables are tender, add corn. Bring to a boil and add noodles one at a time. Flour noodles will thicken soup a bit. Try to pat the flour off. If you don't have enough noodles, make more.
Recipe courtesy of Lavern Crump (Daughter of Emma Kendall Ewell), and originally published in the IFA Cooperator magazine (vol. 86, no. 4) Winter 2020.