Mom's chicken noodle soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Broiler-fryer chicken -- cut |
| Up | ||
| 2 | quarts | Water |
| 1 | each | Onion -- chopped |
| 2 | eaches | Chicken bouillon cubes |
| 2 | eaches | Celery stalks -- diced |
| 1 | cup | All-purpose flour |
| 1 | each | Egg -- beaten |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Butter or margarine -- |
| 2 | eaches | Carrots -- diced |
| 2 | mediums | Potatoes -- peeled/cubed |
| 1½ | cup | Fresh cut green beans -- or |
| Frozen | ||
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| Softened | ||
| ¼ | teaspoon | Baking powder |
| 3 | tablespoons | Milk |
Directions
NOODLES
In a large kettle, cook chicken in water. Cool broth and skim off fat. Skin and bone chicken and cut into bite-size pieces; add to broth with remaining ingredients except noodles. Bring to a boil.Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender. Meanwhile, for noodles, place flour on a bread board or countertop and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, fold flour into wet ingredients until dough can be rolled into a ball. Knead for 5-6 minutes. Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 in. to ⅛ in.
thick, and cut into ¼-in. wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving. Yield: 4-6 servings (1-½ qts.).
Recipe By : Country Woman