Chicken Noodle Soup first up! I didn't feel a need for a recipe for the soup- but I have always wanted to try homemade noodles… so I used THIS recipe for her noodles.
I always assumed homemade noodles would be silly hard. But their not.. just time consuming. Justin liked them so much, he tried to convince me to get a noodle press! Success I think! Here is the just her noodle recipe.
Homemade Noodles:
6 eggs, beaten
Salt and pepper
1 tbls of milk
3-4 cups of flour, start with 3 and depending on consistency add more
1 chicken bouillon
Combine eggs, salt and pepper and milk, beat together. Add 3 cups of flour into the egg mixture, stir and add more flour until needed. You can knead it on countertop. (Not too sticky is what you’re looking for, easy to handle) Roll out the dough to a ¼ inch on a pre-floured countertop. Cut in half horizontally and then cut into ¼ inch striped.
Boil water in a LARGE pot and put 1 chicken bouillon into pot. Place noodles into water and cook for 4-5 minutes until noodles float. (Recommend to do in batches to not crowd the pot)
Before adding cooked noodles into pot take out bay leaves and de-skin, de-bone and shred the chicken. Place chicken back into pot. Add noodles, let all flavors combine for another 20 minutes on a low heat. Add more salt, pepper and/or chicken bouillon to taste. Before serving take out cheese rind if any remains. Serve and Enjoy.
Then I made these Buns to go with the soup.
They were fabulous! I changed the title of these Rolls, I don't know who Lambert is… so we shall call them HEART Rolls
Heres the recipe- but if you click on the photo it will take you to the original link.
HEART Rolls
Yield:
12 large dinner rolls
Ingredients:
1 teaspoon sugar
2 1/4 teaspoons (1 pkg.) active dry yeast
1/4 cup warm water (110-115 degrees F)
1 cup warm milk (110-115 degrees F)
1/4 cup (1/2 stick) melted butter
1/4 cup sugar
1 egg, lightly beaten
1 teaspoon salt
4 cups all-purpose or bread flour
2 1/4 teaspoons (1 pkg.) active dry yeast
1/4 cup warm water (110-115 degrees F)
1 cup warm milk (110-115 degrees F)
1/4 cup (1/2 stick) melted butter
1/4 cup sugar
1 egg, lightly beaten
1 teaspoon salt
4 cups all-purpose or bread flour
Butter, honey and/or sorghum molasses, for serving
Instructions:
(See additional notes for bread machine directions)
1. In a small bowl, combine the teaspoon of sugar and the yeast with the warm water and allow to foam (5-10 minutes).
2. In a large mixing bowl, mix the warm milk, melted butter, sugar, egg and salt. Add the yeast mixture and stir.
3. Stir in 3 cups of flour. Stir or knead in another cup of flour (or more, if needed) and knead for 5-10 minutes to make a smooth, elastic dough.
4. Scrape the large mixing bowl clean (or as clean as possible) and place dough in the bowl. Grease the top of the dough with butter or oil and cover with a clean cloth. Place in a warm location (I turn the oven on for 1-2 minutes, then turn OFF and place covered bowl in the warm oven to rise) and let rise until doubled in size, about 60-90 minutes.
5. Liberally butter a 12-cup muffin pan. With buttery hands, deflate the dough and divide into 24 pieces. Roll each piece into a ball. Place two balls in each muffin cup. Gently grease the tops and cover with a clean towel.
6. Let rolls rise in a warm place until nearly doubled in size, about 45 minutes. Preheat oven to 350 degrees Fahrenheit and bake rolls for 20-25 minutes, until tops are browned and rolls are done. (Check rolls after 15 minutes, and cover loosely with foil to prevent excess browning, if needed.)
Toss hot rolls and serve with butter, honey, and/or sorghum molasses!
All it all it was a good meal. Definitely a keeper! A make againer.
