Hearty Chicken Noodle Soup |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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I'm grateful that my mother taught me to make these wonderful old-fashioned noodles, which were a big favorite of mine when I was growing up. They give the chicken soup a delightful down-home flavor. Cindy Renfrow, Sussex, New Jersey Ingredients:
1 stewing chicken (about 6 pounds), cut up |
8 cups water |
1 large onion, quartered |
1 cup chopped fresh parsley |
1 celery rib, sliced |
5 teaspoons chicken bouillon granules |
5 whole peppercorns |
4 whole cloves |
1 bay leaf |
2 teaspoons salt |
1/2 teaspoon pepper |
dash dried thyme |
2 medium carrots, thinly sliced |
noodles: |
1-1/4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1 egg |
2 tablespoons milk |
Directions:
1. In a stockpot, combine the first 12 ingredients; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until chicken is tender.
2. Remove chicken from pot. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces. Strain broth and skim fat; return to the pot. Add chicken and carrots.
3. For noodles, in a small bowl, combine flour and salt. Make a well in the center. Beat egg and milk; pour into well. Stir together, forming a dough.
4. Turn dough onto a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in. rectangle. Cut into 1/2-in. strips; cut the strips into 1-in. pieces. Bring soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until noodles are tender. Yield: 12 servings (3 quarts).
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