It seems like this is the time of year when all things warm and cozy are in. Maybe it's just me, but a hot bowl of soup at every meal sounds so good! Today was no exception. Chicken noodle soup had to be on my menu for dinner! I already knew what kind of broth I wanted to make, but I needed some ideas for the noodles, seeing as I wanted them to be egg less. After doing a little research on egg noodles, I came up with my own egg less noodle recipe. This recipe is rather large, so be ready for leftovers!!
2 1/2 cups Whole wheat flour
1 teaspoon of salt
3/4 cup of water
Mix all ingredients together, then kneed till dough is no longer sticky. Add more flour as needed. Then let your dough rest for 10 minutes.
While your dough rests, chop and saute 1 onion, 3-4 carrots, and 2 stocks of celery in your soup pot stirring often. When the onions are lightly browned pour in about 2 quarts of water. I like lots of broth so add more or less as you like. Add 2 tablespoons of McKay's "chicken" seasoning or 2 vegetable bouillon cubes and salt to taste.
Now it's about time to roll out your dough. Spread a little flour on your surface and roll dough to about a 1/4 inch thick. Keep in mind that once the noodles are cooked they will puff up a bit more. I find it easiest to cut my dough into noodles with a pizza cutter, but a knife works too. Once your broth is boiling start dropping in the noodles. Let it cook until the noodles are no longer doughy and sticky. Enjoy!!