RECIPE

Homemade Broth with Egg Noodles

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 8

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.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 8
  • FAST
  • MAKE-AHEAD

Ingredients

  • Ingredients
    1. 2 quarts beef broth from Pot-au-Feu, or another flavorful homemade stock
    2. Salt
    3. 1/4 pound fine egg noodles
    4. Freshly ground pepper

Directions

  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.