Hearty chicken noodle soup
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stewing chicken (about 6 pounds), cut up | |
| 2 | quarts | 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 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| 1 | dash | Dried thyme |
| 2 | mediums | Carrots, thinly sliced |
| 1¼ | cup | All-purpose flour |
| ½ | teaspoon | Salt |
| 1 | Egg | |
| 2 | tablespoons | Milk |
Directions
NOODLES
In a large kettle, combine the first 12 ingredients; bring to a boil.
Reduce heat; cover and simmer for 2½ 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 ½-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.
NOTES : "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." Submitted by Cindy Renfrow, Sussex, New Jersey.
Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #665 by NGavlak2@... on Jul 11, 1997