I remember the first time I tried these noodles. It was at Debbie’s mom’s (Grandma Harms) house for Thanksgiving. David and I were just engaged at that time, but all I could think was… holy cow! I could eat five bowls of this stuff! Forget the turkey! Just give me the noodles please! And as you can see, this recipe has been passed down from parent to child in the Budge family. Even though they are a Harms family tradition, we lovingly think of them as “Budge Noodles”
We hope you enjoy them as much as we all have!
- Small Chicken/Turkey leftovers
- Chicken Broth (optional)
The basic idea is to boil your chicken for 5+ hours with some bouillon. Add water as needed to keep it up near the top of the pot. I usually put the chicken on in the morning and just keep letting it boil down throughout the day to get a good broth started. (Medium to low heat.) Then, remove the chicken/turkey and strain the broth to get any leftover bones from the broth. Depending on how much you are making you can add some canned chicken broth at this point if needed to get about 3/4 of your pan full of broth. Sometimes I start around a 1/2 pan of broth and add a few cans of broth after adding noodles to make sure it has enough.
For the noodles, decide on how many eggs you want to use. For a large pan or stock pot of noodles I think it is usually around 16-18 eggs. (Not 100% sure because I usually make two pots out of mine so that I can share with the family… so you might have to guess or add more depending on the size of your pan.)
Beat the eggs together, add a pinch of salt or one good shake per egg. Mix in flour until hard to stir. Dump out onto a floured counter and knead in more flour until it is less sticky and the dough kind of bounces back at you when you press it with a finger. Sorry I can’t be more specific on that. I don’t have exact measurements.
The image below is right after starting to knead… it still needs to be done a bit more. Use a lot of flour. It will create more of a smooth lump that springs back when it is ready to roll out. If you don’t add enough it will be soft and stick when you start trying to roll it out.
Roll out the dough onto a floured surface. Keep flour on top as you roll it out to keep everything from sticking.
You might need to check under the edges as you roll it because it will stick to the counter sometimes. If it does, just fold back and sprinkle some more flour down and then keep rolling. Roll to about a 1/4 inch thick. Using a pizza cutter, cut into strips. I usually cut sections, then cut those into strips, then cut even shorter rows across to create the 4-ish inch noodles. Sprinkle flour over the top.
Then toss your noodles together to make sure they break apart and the flour mixes in. The flour thickens the soup so make sure the noodles get a decent covering as you toss them. They should have a light flour coating on each of the noodles so they are white and the sticky parts along the cuts get covered. Again, sorry for the lack of info on that.
Bring your broth to a boil and stir the noodles in.
Add a handful of noodles at a time and stir. Watch the noodles because they like to boil over. Check to make sure you have enough broth. If not add some chicken broth or water.
Add bouillon, salt and a little pepper if needed to make sure you get a rich taste to the broth.
Oh! You also need someone to pick the cooked meat off the bones and shred it once it’s cooked. I add the meat back in after the noodles have started cooking (Thanks to Colter my son who is doing that in the picture below).
Cook until noodles are tender and then SERVE!
ENJOY AND GOOD LUCK! – Shiloh
Well as you can see, it is definitely a learned skill, but so worth it!