February 3, 2011

Home Made Chicken Noodle Soup

Yesterday one of our awesome Facebook Fan's asked if we have a great chicken noodle soup recipe, and the answer is YES!
The recipe comes from my sweet cousin CarolLee, who lives in Midway Utah (in the Wasatch Mountains close to Park City).
CarolLee and her husband Rick
A couple of years ago my mom's side of the family got together and created a wonderful cookbook with our family recipes, as well as the wonderful, treasured recipes from our moms and grandmother.
This particular recipe is divine!
HOME MADE CHICKEN NOODLE SOUP

Noodles:
2 large eggs
1 c. flour
1/4 tsp. salt

In a small bowl beat the eggs with a fork. Add in the salt and flour.  Mix until a ball starts to form on the fork (dough should be stiff).  On a floured surface roll the dough into a rectangle shape, until the dough is very thin. Sprinkle the top of the dough with flour and then cut into 1/2 strips vertically. Leave the noodle strips on the work surface to dry and develop a slightly crusty layer, while you prepare the soup (just before placing the noodles into the soup you may want to cut the strips into shorter lengths to suit your preference for noodle size).


Soup:
6 c. water
2 c. chicken, cooked and shredded or diced
2 c. chicken broth
2 cubes chicken bouillon
3 Tbsp. fresh or dried parsley, chopped
1 c. celery chopped
1 c. carrots, grated or finely diced
1 (15 oz.) can corn, undrained
1 Tbsp. celery salt
Salt and Pepper to taste.

In a large stockpot combine the water, broth, bouillon and spices. Bring to a boil. Add the celery and carrots, and simmer until the veggies are just tender. Slowly add the noodles a handful at a time stirring in to keep them from sticking together. Simmer and additional 10 minutes. Add the cooked chicken and the can of corn, then cover and simmer for 15-20 minutes.

This is a very yummy soup, and it seems to get even better the next day.

NOTES:  My family do not like corn, so I just leave it out of the recipe. We also like a thicker noodle, so I don't roll my dough super thin.  However if you want thicker noodles, you will need to increase the final simmering time to make sure the noodles are cooked through. I usually simmer for about 30 min.  Just test the noodles by taking a bite of one and if you like it, then it's done!

5 comments:

Pam said...

What a great recipe for chicken noodle soup, it sounds delicious! I've never made noodles and after seeing this, I will have to give it a go. You make it sound easy!

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Frieda said...

That does sound good; especially on a cold day like today! BTW, love the picture! My niece considers herself "purple" as she graduated from the Y and will get her masters at the U this spring~

Brandie@thecountrycook said...

This is just what the Dr. ordered. Sounds sooo good!

catberner said...

Wow this sounds great! I recently found your blog and love your recipes, so I've chosen you as one of my fellow bloggers to give the Stylish Blogger Award to. Stop by http://catberner.wordpress.com/2011/02/04/stylish-me/ to pick up your award! :)