We have my Aunt Jayne’s Homemade Dumpling Noodles every year around the holidays. It’s a family tradition! But these homemade noodles are too good to save for only once a year.
Traditionally this is a Thanksgiving recipe in my family.
My mom makes a batch of these super-simple dumpling noodles every year because she always makes turkey stock. Is there anything better to do with rich, tasty turkey stock but to drop tender homemade noodles. Plus, there are never enough carbs served at Thanksgiving. The dumpling noodles are my favorite Thanksgiving leftover. After they have sat in the refrigerator all night, they soak up all the liquid, and you end up with a fatter noodle that is in more of a gravy than a broth. So yum!
This dumpling noodle recipe was passed down from my Grandma Sisson who got it from my Great-Aunt Jayne Sisson.
These tender noodles are reminiscent of simpler times – they only have a few ingredients, they’re mixed up by hand, and then rolled out on the counter. I usually use a pizza cutter to cut mine, but my mom always used just a regular old knife.
I both roll and cut these noodles by hand.
If you prefer, you could also make them with a pasta maker. The texture of these homemade noodles reminds me of the slurpy bowls of ramen that I love so much. I am not super picky about how my noodles are cut. I mean they are homemade dumpling noodles people – they are damn good however they are cut. You can decide for yourself if you like them skinny or fat. I serve them in a rich bone broth, usually chicken or turkey. I will say that I tend to make a thinner noodle when I am boiling these in a clear filtered broth. When I make a thicker stock, like at Thanksgiving, I tend to like them a little fatter, and I make my soup a little thicker with a roux. Then they are more like noodles in a gravy sauce.
When I am making these for the holidays, I double the original recipe.[I have done this for you with the amounts below.] The original recipe is only half of what I’ve noted here. Come on Aunt Jayne, who are you kidding!? The initial quantities make just enough noodles for about 2 people. Well maybe two sumo wrestlers, but still….only two sumo wrestlers!
Making homemade noodles is a great way to get kids into the kitchen to start learning some basic cooking skills.
This is a fun kid project because there is really no right way to make the dumpling noodles. You can make them fat or skinny. Any shape will do. They taste amazing no matter what. Kids love cutting up the noodles and dropping them into the boiling broth, with supervision, of course. Eating something that you made from scratch is super special when you are a kid. Making homemade noodles is like magic. You turn flour into a delicious, slurpy, noodle soup.
I know that once you make these, you will have to make them every year, too. Homemade dumpling noodles are a warm and comforting tradition around our family table. I hope it will become your tradition as well.
Imagine a warm bowl of fresh Homemade noodles on a blustery day!
Dumpling noodles are fantastic when served simply in a rich bone broth.
Because I always have extra bone broth in my freezer, whipping up a simple noodle soup takes no time at all. Sometimes I add some carrots, celery, and parsley to make a heartier chicken noodle soup. If I have leftover shredded chicken from doing some meal prep, I will add that in too!
I love a fancy meal just as much as the next person. But, I too am a busy working mom so most days of the week, I want something healthy and fast. Leftover chicken is broth is one of these things.
While living on homemade noodle soup sounds fantastic, I’m not trying to be a sumo wrestler anytime soon. So, I mostly try to eat more veggies on the daily. Roasted chicken and bone broth are two staples for me. I love sipping on a cup of warm gut healing bone broth with a little parsley and just a squeeze of lemon. These two things can serve as the foundation for countless versions of soups, salads, or tacos.
If you’re a true fan, you already know that food in bowls and food on tortillas make up the majority of my meals. Why do we have plates…? I dunno, I guess for when company comes over.
I love a fancy meal just as much as the next person.
But I too am a busy working mom so most days of the week, I want something healthy and fast. Leftover chicken is both of these things. While living on homemade noodle soup sounds fantastic, I’m not trying to be a sumo wrestler anytime soon. So I mostly try to eat more veggies on the daily. Besides making the amazing dumpling noodle soup, I have a few other things that I make with my leftover roasted chicken. And the bone broth is a staple for me. I love sipping on a cup of warm gut healing bone broth with a little parsley and just a squeeze of lemon.
- Here are just a few other recipes that I use when I have some leftover chicken.
- Chicken Lettuce Wraps
- Chicken Noodle Soup
- Herbes De Provence Beast Bowl
- Buffalo Chicken Beast Bowl
Aunt Jayne's Dumpling Noodles
- 1 ⅓ cups all purpose flour plus more for rolling
- 2 eggs beaten
- 2 tsp salt
- milk add a bit if mixture is too dry
- Mix the flour and salt.
- Create a well in the middle, add eggs and blend with a fork.
- Mix together until combined. (Add a small amount of milk if the mixture is dry.)
- Knead until dough is smooth.
- Roll out dough on a floured surface, until approximately ⅛ inch thick.
- Slice into ¼ to ½ inch wide strips.
- Drop into boiling broth or soup, and cook for 4-6 minutes.
Chicken Noodle Soup
- To make a simple chicken noodle soup. Sauté a few diced carrots and stalks of celery in a little butter or avocado oil. (5 min). Then add broth or stock and chopped chicken.
- Bring to a boil and drop noodles into the soup. Boil gently for 4 to 5 minutes.