Dinner of chicken and vegetables roasted on a single sheet pan is exceptionally crispy and flavorful.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 7 |
| Yield: | 7 servings |
Ingredients
- 2 ½ cups all-purpose flour
- 1 pinch salt
- ½ cup milk
- 2 large eggs, beaten
- 1 tablespoon unsalted butter
- 1 (32 fluid ounce) container chicken stock, or as needed
Instructions
- Stir flour and salt together in a large bowl. Add milk, beaten eggs, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
- Roll dough out on a floured surface to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. Allow to air dry before cooking, at least 1 hour.
- Bring chicken stock to a boil in a large pot. Add noodles; cook at a boil until noodles are salt with no bite and the broth has thickened, about 15 minutes.
Nutrition Facts
| Calories | 212 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 59 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 440 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Made these noodles for a quick chicken noodle soup. I rolled them out thin1/4” between parchment paper and cut with pizza wheel into 1/2” wide or less pieces. They cooked fast and were a nice chewy egg noodle. I usually add salt, pepper and onion powder for my palate.