Egg Noodles

    In an effort to keep up with the girl's phenomenal laying, Mom and I have been making a bunch of egg recipes. (and have been adding an extra egg, most of the time.) One of the recipes we've tried was egg noodles. Which led to use having to find ways to use the noodles. The easiest thing we made was soup. The sort of recipe for soup is after the one for noodles.
                 
                                                 Egg    Noodles
                              2c. flour                                                 1t. salt
                               2 eggs.                                                   water

    Sift flour into a bowl. Add eggs and salt. If it's not liquid enough to make a stiff dough add water one 1t. at a time. Work the dough well with your hands and drop onto a lightly floured board. Roll it out thin (about 1/16") with a rolling pin. Cover and let dry for 30 minutes. Cut the dough lengthwise into 2" stripes. Roll one strips up and cut as narrow or as thin as you want. Repeat for the rest of the strips.  Makes about 4 cups. 

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     Chicken Noodle Soup.

   Mom made chicken stock by boiling left over chicken parts (bones and such.) in water with some pepper and salt. But you can use chicken breasts or legs if you prefer. Once that's done, take out the meat and add your vegetables carrots and celery stuff like that, and get your seasoning right. While that simmers you debone your chicken. When your carrots are tender add your frozen vegetables, peas, corn, whatever you like. Cook for a couple minutes then add the meat and the noodles.  Simmer for another five minutes or until the noodles are tender.
It's not really an exact science.

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