It’s National Noodle Day at redheadcandecorate.com!
I’m joining 11 amazing bloggers to bring you…
Who doesn’t love noodles?
I distinctly remember the sound of my Mom’s strong Polish arm whisking the batter in the bowl with a wooden spoon.
Then there was the steam and bubbling gurgle coming from the pot on the white stove.
Lastly…the stainless steal strainer that was shaped like a witches hat,
that I would sneak a couple noodles from when she wasn’t looking.
My Mom made her homemade noodles usually along side a big pot of homemade chicken soup.
Together, it is the most comforting food I’ve ever eaten in my 45 years.
My hubby and kiddos think so too.
It is a tradition I am proud to share with you.
I know what you’re thinking.
Those look like dumplings.
In my house…we call them NOODLES.
I actually looked up “dumpling” recipes to compare my Mom’s recipe.
The biggest difference I found was that hers:
*don’t contain oil
*use an egg
*they are cooked separately
I asked my Mom if she could write a couple words about her famous homemade noodles.
Here’s what she had to say:
“They are called noodles from growing up, they were made by my
mother for her chicken soup and I guess she found out from her mother
how to make them. They could be called Polish Noodles if you want. I
learned to make them from my mother and she hers. They have been around
for the last 100 years of generations. We would have them every time
mother made chicken soup and with the cottage cheese and sweet onions.
You know how to make that right? Put the recipe with the fact we could
not eat meat on Fridays’ and that was the usual fare for Friday supper.
MOMxx You could call them dumplings if you want.”
Thanks, Mom, and yes, I do know how to make the noodles with cottage cheese & onions.
For those of you who are interested, it involves sautéing onions in olive oil until they are caramelized.
Then, you add the noodles (recipe below) until they get a little brown on each side.
Lastly, you add low fat cottage cheese to the hot noodles and sprinkle with s&p.
Okay…moving on to how to make these scrumptious “Homemade Noodles”.
You’ll find both the noodle and chicken soup recipe below.
The key to the noodles is the getting the batter to a sticky consistency.
Like this:
Then quickly scooping them into boiling, salted water.
When they float, they are done, but the ones that enter the water first do fine waiting for the others to catch up.
Then strain, and serve with your favorite chicken soup, or my chicken soup.
Ingredients
- Noodles:
- 2 cups all purpose flour
- 1 teaspoon baking powder (check date so it's not expired)
- 1 teaspoon salt
- 1 egg
- milk
- Soup:
- 1 left over whole chicken (1/2 of meat left on it, or add 2 raw chicken breasts)
- 1 1/2 cans(49 1/2 oz.size cans) chicken broth
- 1 small diced onion
- 4 cleaned & sliced carrots
- 3 washed celery stalks diced
- 2-3 cloves minced garlic
- thyme -crushed or dried-go easy to taste
- fresh parsley chopped to taste
- 1 bay leaf (careful because they are choking hazards)
- s & p to taste
Instructions
Noodles:(you may want to begin with soup first if making both) Heat salted water in medium pot to a boil. While waiting for the water to boil, pour flour in medium bowl. Add baking powder, salt, and egg. Add a splash of milk (about 1/4 cup to start). Mix with a wood spoon until sticky consistency. You may have to add a little more milk to get it to be "sticky". It should not be drippy, but cling to the spoon like glue. Once water has come to a boil, drop spoonfuls (I do about 1 tablespoon size) in until you have finished off the bowl. Go quickly. You will notice that the noodles quickly float to to the top. That is okay, keep going with the spoonfuls until the mixture is used up. Lower the heat so it doesn't boil over as you finish. Be sure all noodles are floating before you drain. I usually run a little cold water over them in the strainer to stop the cooking process. You can transfer them to a glass bowl, or prepare your soup bowls by putting a few noodles in the bowl first. Cover with chicken soup and serve. Store unused noodles for up to 5 days in air tight glass container (do not put in soup or they will get mushy).
Soup:In a large pot, add chicken broth and whole left over chicken. Let simmer while you prepare your veggies. Add remaining ingredients and let simmer for 20-30 minutes. Remove whole chicken carefully and let it cool. Add a little water/broth to the soup if you prefer more liquid. Continue to let the soup simmer on low unit you can pull the chicken off the bones and add it to the soup. Pour over a few of Mom's Homemade Noodles in a soup bowl. Enjoy!
https://redheadcandecorate.com/2014/10/homemade-noodles/
I welcome you to visit my friends who also shared their homemade noodle recipes for “National Noodle Day”!
Tags: best soup, chicken, chicken noodle soup, comforting noodle soup, comforting soup, dumpling, easy noodles, fast chicken noodle soup, fast chicken soup, fast noodles, flour noodles, grandma's noodles, homemade noodles, how to make fast noodles, mom's homemade noodles, national noodle day, noodles, Polish noodles, quick noodles
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A lovely soup. Thank you.
This looks so good!! My mom used to make these noodles just the same and I LOVED them!!!
XO
Kristin
Awww!! Sweet, Kristin!
Julie, this looks absolutely fabulous. I love good old-fashioned recipes and this fits the bill. It reminds me a lot of the noodles my Mom and Grandma made when I was growing up. They both passed away before I could get the recipe but I’m thinking it’s very similar to yours. I can’t wait to try it. Pinning!
That is so special, Mary Beth!
This sounds delicious! I’ve never made noodles before {or dumplings for that matter!} so I will have to give this a try!
I love when recipes are handed down from one generation to the next! Your mom’s noodles look really good. The perfect addition to soup!!
Hi Julie! Whether you call them noodles or dumplings… they look delicious! What a great recipe, I’d love to try it. xo
This is exactly the hearty soup our family loves! Yummy – thanks so much for sharing a family recipe Jules! Pinning!
Thanks, Heather! 🙂
Your chicken noodle soup recipe looks and sounds so good! Perfect for fall!
Hi! Love your recipes and I we call them dumplings. We make them for my mother’s pea soup which is not pea soup at all. I didn’t find that out until I made it for my husband and he asked me what it was???? Now I make real (and mom’s) pea soup.
Kim
Greetings from Georgia!! I just saw this post and had to leave a comment. My mother was from Hungary and this is the same recipe she used for her “dumplings”. That’s what she called them. She would make them for her Paprika Chicken. Oh so good! I remember watching her holding the bowl over the boiling water and “cutting” pieces of the dough with a spoon. Dipping her spoon in the water every so often so the dough wouldn’t stick. Best comfort food ever!!! Great memories!! Enjoy your blog!!
Exactly!!! Perfectly described right there, Monica. Now what is this Paprika Chicken??????? ?
This soup looks amazing. We love homemade chicken noodle soup, especially during those cold winter nights. Great during flu season to, in our home. Thanks Julie
I’m Polish and we make homemade kluski for chicken soup! We also fry up the kluski with butter and onions and top it off with cottage cheese! Yummmmmeeeee!
Yum yum yum. Thanks for the reminder to get cottage cheese today ?
Tip from Dad to put noodle in hot water, no need to use finger, just dip spoon and noodle in hot water, it will come off itself, love, Dad in NY
That’s a great tip, Dad!
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Hello,
My husband is Polish and I am going to make these two recipes this week-end. It is not very cool here in Az, but I’m going for it. Please thank your sweet Mother for her recipe. She looks like the mother that you just want to cuddle with.
Thank you, Nancy! Enjoy!!