Hearty Chicken Noodle Soup
Ingredients :
Makes 10 servings.
- 1 stewing chicken (about 6 pounds) -- cut up
- 2 quart · water
- 1 large · onion -- quartered
- 1 cup · chopped fresh parsley
- 1 rib celery -- sliced
- 5 cubes chicken bouillon
- 5 whole peppercorns
- 4 whole cloves
- 1 bay leaf
- 2 tsp · salt
- ½ tsp · pepper
- dash · dried thyme
- 2 medium · carrots -- thinly sliced
For the Noodles:
- 1 ¼ cup · all-purpose flour
- ½ tsp · salt
- 1 egg
- 2 tbsp · milk
Method / How to Make :
- In a large kettle, combine the first 12 ingredients; bring to a boil.
-
Reduce heat; cover and simmer for 2 1/2 hours or until the chicken is tender.
- Remove chicken from broth; cool.
-
Debone chicken; cut into chunks.
-
Strain broth and skim fat; return to kettle.
- Add chicken and carrots.
- For noodles, mix flour and salt in a medium bowl.
- Make a well in the center.
- Beat egg and milk; pour into the well.
- Stir together, forming a dough.
- Turn dough ono a floured surface; knead 8-10 times.
- Roll into a 12-in.
- x 9-in.
- rectangle.
- Cut to 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: 10-12 servings.