This is a recipe for easy home made egg noodles my aunt gave me. She’s not the whacky one…that’s my job.
2 cups AP flour
1/2 tsp salt
3 stalks celery, sliced thin
1/2 large sweet onion, diced
2 Tbs olive oil
24 oz chicken broth
2 cups diced chicken meat (yet another good use for leftovers!)
pinch salt and pepper to taste at the end
In large bowl, mix flour and salt. In 1 cup measuring cup beat egg, then add water to make 3/4 cup total egg&water mixture. blend egg mixture into flour and knead until smooth. Cover with plastic wrap and refrigerate for 1-2 hours.
On a floured board, roll rested noodle dough to desired thickness (we like them pretty thick, around 3mm or so) Cut into strips or squares as desired.
In large pot, sweat celery and onions with olive oil and pinch of salt until translucent and becoming tender. If using uncooked chicken, add it now (with a little additional oil if needed), and stir frequently until meat is done and lightly browned. If using leftover meat that is already cooked, add it with the broth and bring to a simmer.
Add noodles and continue to simmer for 3-5 minutes until noodles are firm.
Serve hot as soup, or refrigerate overnight and reheat the next day as chicken flavored thick noodles (noodles will absorb moister and make a thick sauce overnight)