The usual chicken noodle soup changes dramatically when you cook the noodles yourself. And if you increase the amount of ingredients, it can be frozen and used as needed.
You will need the simplest products: an egg, flour and salt.
1. Mix 2 eggs, a pinch of salt and flour into a very stiff dough. It should be thicker than dumplings; it will take effort during kneading to get a homogeneous mass.
2.The dough is covered with a towel and left on the table for 10 minutes.
Then it is rolled out into the thinnest circle, the surface of the table should be clearly visible through the dough.
3. Using a knife, cut the rolled out dough into strips 8-10 centimeters wide.
4.Then take scissors and chop each strip of dough into noodles no thicker than a matchstick.
The chopped noodles are scattered in a thin layer on the table, sprinkled with a small amount of flour so as not to stick together.
Leave to dry for half an hour, stirring periodically.
If chicken broth is being cooked at this time, the noodles are immediately dipped into it, and if they are being prepared for future use, they are poured into a plastic bag and sent to the freezer. Frozen noodles will save time, which can be spent on pleasant communication while waiting for rich chicken noodles.
