I thought about trying to add a bit of recipe last night but I never measure dinner type food. About the only time I do is when I bake. As a kid I've never seen anyone in the family do it, and I just thought it was normal way to cook. As a kid i spent a lot of time In the kitchen watching and talking. Most kids now days live on their phone or playing a x-box and never see outside the box.
Some of The stock for this batch I had frozen from when I boiled a chicken for something else a while back. * just can't pour out good stock, I'm frugal * I had about five chicken thighs last night that I seared a few minutes on each side and added to stockpot and added what water I needed brought up to a boil and then down to a simmer. Base spices are salt, pepper, celery salt I made, and parsley.
As far as vegetables its usually what I have on hand but most of the time I always add about 4-5 stalks of celery but at the near the last 20-30 minutes or the will break down to nothing. Same as the boned chicken last 5 minutes so it doesn't shred apart. I will also add 2-3 celery stalks and a few from the heart and chop a fare amount of the leaves and add at the beginning.
The noodles are just flour, egg, salt and a splash of water. How much and how many depends on what you need. I'll start with 6 large eggs beating with teaspoon of salt? I use the palm of my hand. splash of water maybe 3 tablespoons? Add flour 2/3 cup at a time or what ever cup i grab mix with fork and keep adding flour till it comes off the sides of bowl and starts to make a ball. Dump out on bench a knead while adding what flour it will still take till you start to get a smooth elastic ball. Stick back in bowl cover with towel and stick in refrigerator to rest a hour or longer. Roll out with pin and cut to size with a pizza cutter.
Bring pot back up to boil and add some noodles and stir and repeat so they don't stick together. Then reduced heat and 25-35 minutes. when their done depends on how thick you roll then
Steve,