Homemade Broth with Egg Noodles

In France, a proper meal always begins with soup, so whenever chef Josette Riondato makes her pot-au-feu, she saves the broth for this simple recipe. note that the flavor of the soup depends entirely on the quality of the broth. A canned variety really won't do here.

Slideshow: Warming Soup Recipes

  • Servings: 8

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  • 2 quarts beef broth from Pot-au-Feu, or another flavorful homemade stock
  • Salt
  • 1/4 pound fine egg noodles
  • Freshly ground pepper

How to make this recipe

  1. Strain the broth into a saucepan and bring to a boil. Season with salt. Add the noodles and cook, stirring occasionally, until tender, about 4 minutes. Season with pepper, ladle into soup plates and serve.

Contributed By Photo © Petrina Tinslay Published November 1999

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