Chicken, Corn, & Noodle Soup |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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This soup include some homemade noodles that are really tasty, however if you have leftovers they tend to disintegrate after a day or two sitting in the soup. The soup is still good after that, but the broth just becomes MUCH thicker. Ingredients:
3 lbs whole chickens |
4 cups celery, diced |
2 cups onions, chopped |
1 teaspoon salt |
3 cups all-purpose flour |
3 cups corn |
salt |
white pepper |
1 tablespoon dried parsley |
Directions:
1. Fill a stock pot with enough water to cover the chicken, celery, and onion.
2. Simmer for 2 hours, until chicken falls from the bone.
3. Remove chicken and cool.
4. Set aside 2 cups of broth.
5. Chop chicken meat once cool and remove skin and bones.
6. Return meat to pot.
7. Mix flour, 1 tsp salt, and the 2 cups broth until the dough forms a ball - not all broth may be needed, return excess stock to pot.
8. Roll dough to approximately 1/4 inch thickness on a floured surface.
9. Cut into noodles.
10. Return broth to a boil.
11. Add corn and noodles to the boiling broth.
12. Cook 10 minutes, salt and pepper to taste.
13. Garnish with parsley and serve.
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