About this recipe:Homemade noodles transform this everyday soup into something special. Perfect for a rainy night. Make the noodles ahead of time so that they can dry before putting them in the soup. You can also make them beforehand and freeze.
Mix eggs and milk together in a bowl until well beaten, and then mix in salt and flour to make a stiff dough. On a floured surface roll dough out very thin. Let dry 30 minutes and then cut into thin strips. Place on greaseproof paper and let the noodles air dry.
In a large stockpot, add chicken stock, celery, onion, carrots and garlic. Fill stockpot nearly to the top with water. Simmer until vegetables are tender, about 1 hour.
Add chicken and optional sweetcorn. Season with salt, pepper and chicken stock cube. Simmer further 10 minutes, checking to see if water level has decreased. Add water if needed.
Bring soup to the boil, add noodles, stirring constantly to prevent sticking together. Return to the boil and cook the noodles until tender, about 20 minutes Serve hot.
thanks for the recipe
I’m in love with noodles and pasta. It’s Yummy and simply irresistable. But the thing I’m afraid is it contains so much carbohydrate. But now I found a new way to replace normal Pasta and noodles. Do you know about Vietnamese brown Rice noodle? It’s 100 percent good for your health. So thrilled to come across this Vietnamese noodle soup Happy Pho. It takes 15 mins for me to cook & has super healthy ingredients, so it’s tasty and doesn’t make me feel terrible afterwards like a lot of Asian prepackaged products. I found it at Whole Foods Berkeley but I think they’re at a bunch of other stores too http://staranisefoods.com - 15 May 2010
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