Friday, March 13, 2009

Clay and I tried out this simple recipe recently and have added it to our list of favorites. I think it was the best chicken noodle soup I have ever had!

Chicken Noodle Soup:
Add 1-2 chopped onions, 2-3 stalks of chopped celery, 3-4 chopped carrots, 1-2 tsp chicken base and a pinch of poultry seasoning to 2-5 quarts of chicken broth. (We did 3 quarts.) Bring to boil and cook until veggies are soft.

Meanwhile make some noodles -- Mix 2 eggs with 2 half-egg shells of water and add 1 1/2 cups flour, 1/2 tsp salt and 1/2 tsp baking powder. Mix until stiff and knead. Add more flour if needed. Roll the dough out thin and then roll it up like a jelly roll. Slice into thin strips, seperate and add to broth cooking it all together for 1/2 an hour. Keep stirring frequently. Add cooked chicken pieces and serve!


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