Yahoo Shine Supper Club is looking for the best childhood recipe that just screams comfort as soon as it hits your mouth. I immediately think of Grandma Luken's homemade Chicken Noodle Soup that has a German style noodle that puts it over the top.
Grandma’s Homemade Chicken Noodle Soup was a classic that my grandma made for Sunday dinners. This dish was the most requested recipes that she received and still receives to this day. My grandparents came from humbling backgrounds and this was a comforting dish that didn’t cost much money but is packed with flavor.
There is one specific item in this dish that set it apart from all the other chicken noodle soups out there and that is the noodles. These noodle are more of a German style noodle that is egg based which is inline with my family heritage. They are thick, creamy and absolutely make this dish. Our family always wants to be the first to dish up so they can get the most noodles. It’s common for family members to eat fast so they are guaranteed seconds of this amazing soup. When combined with fresh baked bread there is no better meal.
Grandma has taught me this recipe from a young age and I’m confident that it will be a hit in your home too!
4 chicken thighs
3-4 cups of water, just to cover chicken
3-4 chicken bouillons
2 bay leaves
1 tbls of lemon pepper
1 medium onion, chopped
3 carrots, peeled and chopped
3 stalks of celery
5 russet potatoes, peeled and chopped
1 parmesan cheese rind
6 eggs, beaten
Salt and pepper
1 tbls of milk
3-4 cups of flour, start with 3 and depending on consistency add more
1 chicken bouillon
Boil chicken base for about 35
minutes in a large pot on a high to medium high heat. Add veggies and cheese rind after chicken has cooked. Stir and cover for an hour on a medium low.
Combine eggs, salt and pepper and milk, beat together. Add 3 cups of flour into the egg mixture, stir and add more flour until needed. You can knead it on countertop. (Not too sticky is what you’re looking for, easy to handle) Roll out the dough to a ¼ inch on a pre-floured countertop. Cut in half horizontally and then cut into ¼ inch striped.
Boil water in a LARGE pot and put 1 chicken bouillon into pot. Place noodles into water and cook for 4-5 minutes until noodles float. (Recommend to do in batches to not crowd the pot)
Before adding cooked noodles into pot take out bay leaves and de-skin, de-bone and shred the chicken. Place chicken back into pot. Add noodles, let all flavors combine for another 20 minutes on a low heat. Add more salt, pepper and/or chicken bouillon to taste. Before serving take out cheese rind if any remains. Serve and Enjoy.