5 Ingredients or Fewer

Golden Chicken Broth With Real Egg Noodles From Julia Turshen

March 26, 2021
3 Ratings
Photo by Linda Xiao. Food Stylist: Monica Pierini. Prop Stylist: Amanda Widis.
  • Prep time 5 minutes
  • Cook time 2 hours 15 minutes
  • Serves 4
Author Notes

This sure looks like homemade fettuccine, doesn't it? Acts like it, too. But Julia Turshen's comforting golden broth with egg noodles—inspired by a Passover tradition from her grandmother she never met—is as easy to make as scrambled eggs (and just as riffable).

As Julia writes in Simply Julia, “I never got to meet my maternal grandmother, but I feel a real tether to her in my kitchen. During Passover, the Jewish holiday when foods with any type of leavening are customarily avoided, she used to make egg “noodles” out of just eggs. She would make a stack of incredibly thin omelets, almost like egg crepes, roll the stack up like a huge cigar, and then cut them across into ribbons. When we were in the early days of Grace’s type 1 diagnosis a few years ago, eager for comforting dishes that were low in carbohydrates, I immediately thought about my mom’s stories about how wonderful those egg noodles were. They’ve since become a favorite in our house. While we both love them in a simple bowl of golden chicken broth, they’re great in so many different types of soup.

“For a pho-inspired bowl, you can char some garlic, and ginger in a broiler and then simmer them with stock and lots of cilantro stems, a whole star anise, and a cinnamon stick; then strain all of that after about an hour, and season the broth with fish sauce. For a Mexican-inspired broth, try simmering your favorite dried chile peppers, garlic, and cilantro stems in stock. And on and on. Whatever broth you do, you can add some greens at the end of cooking and also poach some chicken breasts or thighs in the broth for added heft, but I particularly love the simplicity of broth and delicate egg noodles. If you want to make this ahead, store the broth and egg noodles separately and then combine them just before serving to best preserve their texture.”

Recipe adapted very slightly from Simply Julia: 100 Easy Recipes for Healthy Comfort Food (Harper Wave, March 2021).

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What You'll Need
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Golden Chicken Broth With Real Egg Noodles From Julia Turshen
  • For the broth:
  • 9 cups [2 liters] water
  • 1 large yellow onion, roughly chopped (no need to peel)
  • 1 pound [453 g] chicken backs, bones, and/or wings
  • 1 teaspoon freshly ground black pepper
  • Kosher salt
  • For the egg noodles:
  • 4 large eggs
  • 1/2 teaspoon salt
  • Cooking spray (Julia's preference is olive oil spray, and I've used a few drops of oil wiped around the pan with a clean kitchen towel in a pinch)
  1. First, make the broth: Place the water, onion, chicken parts, pepper, and 1 tablespoon salt in a large pot over high heat. Don’t fear the large quantity of salt (remember you’re seasoning all of that water).
  2. Bring the mixture to a boil, skim off and discard any foam that rises to the top, and then turn the heat to low. Simmer the broth gently so that it just barely bubbles, and cook until the chicken pieces totally fall apart and the broth is incredibly fragrant, about 2 hours. Ladle the broth through a fine-mesh sieve into a clean pot (or, if you don’t have another large pot, ladle it into a bowl, clean the pot you started with, and return the broth to the pot). Discard the contents of the sieve (everything in it will have given all it can by this point, but by all means feel free to pick the chicken meat and snack on it; it won’t have much flavor, but there’s something very satisfying about standing next to a steaming pot and doing this).
  3. Season the broth to taste with additional salt if needed. Keep the broth warm over low heat.
  4. Then, make the egg noodles: Place the eggs in a large bowl with the 1/2 teaspoon salt and whisk very well.
  5. Set a medium nonstick skillet over medium-high heat and spray the surface with cooking spray (if you don’t have spray, wipe a thin layer of oil around the pan with a clean kitchen towel or paper towel). Add enough of the beaten eggs to just coat the bottom of the pan and swirl the pan to coat the surface with the egg (pour any excess back into the bowl). Let the thin omelet cook until it’s no longer runny and just cooked through (no need to flip as it’s so thin) and then use a silicone spatula to nudge it onto a plate. Repeat the process until you’ve used up all of the beaten eggs, stacking the omelets as you go. Regulate the heat and spray the skillet with cooking spray as needed in between omelets (you might not need to spray between each one depending on the nonstickness of your skillet). You will likely end up with 4 or 5 thin omelets (but it really depends on the size of your pan).
  6. Roll your stack of omelets together and then cut them crosswise into thin ribbons.
  7. Serve: Divide the noodles among 4 large bowls and ladle the broth over them. Serve immediately.

See what other Food52ers are saying.

  • Shelagh Young Howard
    Shelagh Young Howard
  • Barb Vanorsdale Hartley
    Barb Vanorsdale Hartley
  • FrugalCat
  • Kristen Miglore
    Kristen Miglore
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Recipe by: Genius Recipes

11 Reviews

Shelagh Y. December 22, 2021
Could you use these noodles like pasta with a light sauce? Do they hold up?
Elaine B. March 31, 2021
My grandmother made these noodle every Passover
She also made a blintz with the leftover chicken from the stock, grinding in her meat grinder (which I now have) fried them up in a fat called Rokeah, can’t find that anywhere) and floated them in the broth. No dairy, no flour. Strictly for Passover
Allison January 20, 2022
Rokeah isn't a type of fat . It is a brand name. Most likely, your grandmother was using the pure chicken fat they sell.
FrugalCat October 15, 2023
I think the Rokeah made a parve fat that was like Crisco. I vaguely remember it coming in a glass that looked like a drinking glass. You could reuse it as a drinking glass when you were done with the cooking fat. Do you remember this, or am I retro-hallucinating?
Barb V. March 25, 2021
I have made a lot of homemade egg noodles, but none of them were missing flour.
Barb V. March 25, 2021
Sorry, but where is the flour for the noodles? What am I missing???
Genie March 25, 2021
There isn't any, just egg and salt: "egg noodles"
Carmela March 24, 2021
Looks so simple and delicious! Question: can the noodles be made ahead of time and kept until needed?
Kristen M. March 26, 2021
Yes! I've kept them separately for a couple days and they held just fine.
Joan S. March 24, 2021
Love this simple recipe!
Barb V. March 26, 2021
Interesting. I may try this next time. I now have homemade egg noodles, with flour, drying for homemade beef and noodles tomorrow.