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| Hearty Chicken Noodle Soup Recipe |
Category: Other / Poultry
Rating:
N/A
Servings: 10-12
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Ingredients
1 stewing chicken (about 6 pounds), c; ut 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 teaspoon salt
1/2 teaspoon pepper
1 dash dried thyme
2 medium carrots, thinly sliced
----NOODLES----
1 1/4 cup all-purpose flour
1/2 teaspoon salt
1 egg
2 tablespoon milk
Cooking Directions:
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.
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@aol.com on Jul 11, 1997
poultry,soups&ste,tasteofho
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