Thursday, October 2, 2008
Homemade Chicken Noodle Soup
3 md. carrots, pared and sliced thinly
2-3 stalks celery, sliced thinly
1 md. onion, cut into chunks
salt & pepper
18-20 oz. pkg. of Reames frozen noodles or homemade noodles
Cover chicken breasts or whole chicken with water, add salt and pepper, simmer until chicken is done. Cool chicken and cut chicken off bones. Strain strained chicken broth and if desired, cool completely to skim off fat (if no time. attempt to skim fat from broth). Add the rest of the ingredients, except noodles. Add more water if needed (should be at least 8 cups of liquid). Bring to boil, add the noodles and cook until noodles are tender (about 25 minutes). Soup should be thick and full of lots of ingredients! Serve with hot yeast rolls and eat with a fork.
1 1/2 Tbsp water
1/2 tsp salt
Add 1 cup flour. Roll thin on well-floured board or counter. Dry slightly (about 2 hours. Then cut into thin noodles (after it is dried). You can also cut the noodles and mix with flour and dry on counter.
Optional: May add egg yolks for eggier noodles. Be sure to add more flour then.