I can think of few comfort foods I love more than my family’s chicken and noodles.
My mom learned how to make handmade noodles from one of my dad’s co-workers in the 1990s, and the recipe instantly became a family classic.
It’s a quick dough made with eggs, oil, flour, salt and baking powder, and a pizza cutter makes quick work of cutting the noodles once the dough is rolled out. Drop the noodles in the boiling liquid, cover and cook for 15 minutes if the noodles are really thin or as long as 30 if they are thick.
This is the perfect noodle for a post-Thanksgiving pot of turkey soup, so make sure you’ve saved those turkey carcasses.
As I learned from Maggie Perkins recently, roasting the turkey bones before making the stock really does make all the different in the flavor. For the first time in the history of my homemade broth-making, I didn’t have to add any salt (or additional bouillon) to the liquid, in part because the turkeys had been brined.
RELATED: The secrets to really good post-Thanksgiving turkey gumbo
2 eggs, whisked
2 tablespoons oil
6 tablespoons water
1 teaspoon baking powder
1 teaspoon salt
2 cups flour
In a measuring cup, mix together the eggs, oil and water. In a medium bowl, mix together flour, baking powder and salt. Add the egg mixture to the flour mixture and make a stiff dough. On a floured surface, roll out the dough into a thin rectangle. Use a pizza cutter to cut into thin strips. Place into boiling broth or soup, cover with a lid and simmer for 20 minutes or until the noodles are cooked. Serves 6 to 8.
— Addie Broyles