These homemade egg noodles are perfect for making chicken noodle soup. They are also great for beef and noodles or any variety of comfort foods. But they are perhaps most famous for showing up as a side dish on our Thanksgiving plates. No matter how you serve them, they are fun to make and a great project for the family. Nothing tastes as good as homemade!
Add flour, a little at a time until it all comes together. You may not use it all.
Let the dough rest for ten minutes.
Turn onto a floured surface and roll out as thin as you can get it. (We actually like our noodles a little thicker, so we leave ours at about 1/8 thick or a bit more. It results in a more dumpling like noodle)
Let the dough rest for 20 more minutes.
Loosely roll dough and cut into strips.
Lay the noodles out and let them dry.
Break them into the size you like.
Place in a pot of boiling stock. I like cook down a little onion, carrot and celery. I then add the stock and bring to a boil. I add the noodles and chunks of chicken or turkey and devour. Sometimes I make it more as a soup, sometime I make it thick like Great Callum's Thanksgiving noodles. They are always good!