Egg Noodles

 Taste Better From Scratch

        Dbl       Single (serves 6), Dbl serves 12 ish

• ▢4          2 large eggs
• ▢2 t       3/4 teaspoon salt
• ▢4T        2 Tablespoons milk
• ▢3c        1 1/2- 2 cups all-purpose flour
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I doubled the recipe, so I could save some noodles for a future soup.

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• Mix eggs, milk, and salt together until smooth.  Stir in one cup of flour until smooth. Add additional flour, just a small spoonful at a time, until the dough comes together in a ball, but is still slightly sticky.
• Dump dough out onto a floured surface. Use well floured hands to knead the dough with your hands, until it's no longer sticky, about 3-5 minutes. Allow dough to rest for 10 minutes.
• Roll out onto a lightly floured counter until it’s very thin — less than 1/4” thick or paper thin.
• Use a sharp knife or pizza cutting wheel to cut the noodles into long strips, however narrow or wide you like. I like to roughly gather them with my fingers into a pile to make them more shapely, and not so flat. You could even twist some with your fingers to make them prettier.
• To cook them immediately, add them to a pot of boiling water and cook until tender to the bite, about 2-3 minutes. Drain and serve in your favorite recipe requiring egg noodles like Easy Beef Stroganoff or Swedish Meatballs.
• Or cook them in a pot of boiling soup, like my favorite homemade chicken noodle soup. Or, enjoy them plain with butter and a sprinkle of parmesan cheese.

SLOW COOKER CHICKEN NOODLE SOUP

Katie made this for a sunday meal and it turned out just fantastic. It was a lot of cutting but you just add everything to the crockpot and forget about it. Everyone loved it!!!


Budget Bytes

• 1 yellow onion ($0.32)
• 3 cloves garlic ($0.24)
• 1/2 lb. carrots (about 4 medium) ($0.30)
• 4 ribs celery ($0.43)
• 2 split chicken breasts* (2-2.5 lbs. total) ($6.30)
• 1 tsp dried basil ($0.10)
• 1 Tbsp dried parsley ($0.30)
• 1/2 tsp dried thyme ($0.05)
• 1 bay leaf ($0.15)
• 1/4 tsp freshly cracked black pepper ($0.05)
• 8 cups water ($0.00)
• 6 oz. wide egg noodles ($0.68)
• 1 Tbsp salt (or to taste) ($0.10)
• 1/4 cup chopped fresh parsley (optional) ($0.20)

INSTRUCTIONS

• Dice the onion, mince the garlic, peel and slice the carrots, and slice the celery. Add the onion, garlic, carrots, and celery to a 6 quart slow cooker or crock pot.
• Remove the skin from the bone-in split chicken breasts, then place them on top of the vegetables in the slow cooker. Add the basil, parsley, thyme, bay leaf, and pepper to the slow cooker.
• Pour 8 cups of water over the ingredients in the slow cooker. Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours.
• After cooking on high for 4 hours or low for 8 hours, carefully remove the chicken to a cutting board and discard the bay leaf. Add the egg noodles to the slow cooker, stir to combine, and replace the lid, with the heat turned on to high.
• Use two forks to remove the chicken meat from the bones, shredding the meat as you go. Return the meat to the slow cooker and stir to combine with the soup. The noodles should be tender after about 8-10 minutes of being in the soup (this may take a few minutes longer if the slow cooker was previously set to low).
• Once the chicken has been returned to the soup and the noodles are tender, begin seasoning the soup with salt. The true flavor of the soup will not be pronounced until it is properly salted. Start with 1 tsp salt, adding more until the soup is bold and flavorful. I use about 1 Tbsp (3 tsp). Finally, stir in a handful of chopped parsley for garnish just before serving.

NOTES

*Split chicken breasts have bones, rib meat, and skin attached.

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NUTRITION