Riffles (crumbled egg noodle) Soup

1
JoSele Swopes

By
@JODIE57

This has been one of my all time favorites, my grandmother 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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 to 8
Prep:
30 Min
Cook:
15 Min

Ingredients

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  • RIFFLES (EGG NOODLE)

  • 1 c
    flour
  • 1 large
    egg
  • 1/2 tsp
    salt
  • 2 Tbsp
    milk
  • CHICKEN BROTH W/ CHICKEN OR MILK

  • 8 c
    chicken broth
  • 2 medium
    chicken breast, shredded
  • 1/2 tsp
    garlic
  • 1/4 tsp
    salt
  • 1/2 tsp
    pepper
  • 1 tsp
    rosemary, dried crushed
  • 8 c
    milk in place of broth

How to Make Riffles (crumbled egg noodle) Soup

Step-by-Step

  1. 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 like meal-lie sprinkle flour and work through out. Let dry 20 minutes like you would for egg noodles. Work out any lumps. Sprinkle breaking up lumps into hot broth and shredded chicken and spices in 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 bottom of pan. Serve Hot

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About Riffles (crumbled egg noodle) Soup

Other Tag: Quick & Easy




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