| Prep Time | 2.5 hours |
| Cook Time | 45 minutes |
| Servings |
servings
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Ingredients
- 2 cups all-purpose flour
- 3 eggs, lightly beaten
- 1 tbsp cold water
- 1/2 tsp salt
- 12 cups chicken broth
- 1 whole rotisserie chicken, shredded and skin removed
- 3 carrots, peeled and chopped
- 1 cup celery, chopped
- 1/2 white onion, chopped
- 1/4 tsp black pepper
- 1 tsp parsley flakes
- 1 tsp dried marjoram
- 1 bay leaf
- salt and pepper to taste (optional)
Ingredients
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Instructions
- In a deep mixing bowl add 2 cups of flour and 1/2 tsp salt. Make a well in the center of the flour; add eggs and water. Gradually mix with hands or spoon until well blended
- Gather into a ball and knead on a floured surface until smooth. Add flour as needed to keep dough from sticking to surface or hands.
- Divide the dough into thirds. Roll with a rolling pin, each section into a paper-thin rectangle. Dust top of dough with flour to prevent sticking while rolling. Trim edges if needed to form a rough rectangle shape.
- Roll each dough section jelly-roll style. Using a sharp knife, cut 1/4-inch slices. Unroll each slice and allow to dry before cooking (2 hours).
- In a large pot, add chicken broth. Bring to a full boil. Add shredded chicken, carrots, celery, onion, parsley flakes, salt, pepper, and marjoram. Bring back to a full boil and and drop in noodles as you slowly stir so they don’t stick together. Add bay leaf.
- Once all the noodles are in with the soup and boiling, turn down the heat to simmer for 45 minutes. Ladle soup into bowls and enjoy!