by JoSele Swopes
(Albuquerque, NM, USA)
This has been one of my all-time favorites, my Oma made for me when I was little. She would put it in milk or broth. It is great in milk for breakfast, broth for lunch or dinner, rainy days or not. My mom made this, and I made it for my family and still enjoy this. Every time our children come home to visit they ask me to make this for them...When I make this I can feel my Oma beside me as I do make it. I love it for breakfast and just anytime....
RIFFLES (EGG NOODLE)
CHICKEN BROTH W/ CHICKEN OR MILK
- 1 c flour
- 1 lg egg
- 1/2 tsp sea salt
- 2 Tbsp milk
- 8 c chicken broth
- 2 md chicken breast, shredded
- 1/2 tsp garlic
- 1/4 tsp sea salt
- 1/2 tsp fresh ground pepper
- 1 tsp rosemary, sprig
- 8 c milk in place of broth
In mixing bowl, mix dry ingredients, make well in center, work egg quickly with two forks or pastry cutter and add milk a little at a time. Work quickly so it will not lump. Will look meal-like, sprinkle flour and work throughout. Let dry 20 minutes like you would for egg noodles. Work out any lumps. Sprinkle, breaking up lumps into the hot broth and shredded chicken and spices in a dutch oven on medium-high heat. Or you may use milk instead. Cook for 7 to 15 minutes. Stir often as to not stick to the bottom of the pan. Serve Hot
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