The genius in these gluten-free, easy-as-can-be egg noodles is that they can turn a simple stock into a cozy, richly satisfying meal. This version comes from Julia Turshen's new cookbook, Simply Julia, but the basic technique is one that's used in cuisines around the world. Best part of all? They're ready in minutes. GET THE RECIPE ►►https://f52.co/3slC9wCGolden Chicken Broth With Real Egg Noodles From Julia TurshenPREP TIME: 5 minutesCOOK TIME: 2 hours 15 minutesSERVES: 4INGREDIENTS:For the broth:9 cups [2 liters] water1 large yellow onion, roughly chopped (no need to peel)1 pound [453 g] chicken backs, bones, and/or wings1 teaspoon freshly ground black pepperKosher saltFor the egg noodles:4 large eggs1/2 teaspoon saltSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.