Mom's Chicken Noodle Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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My mother was a pastor's wife, and she did a lot of cooking for potlucks. This recipe's one she created herself. I serve it frequently to my husband and to our four children. Every one of them is a hearty eater! Ingredients:
1 broiler/fryer chicken (3 to 4 pounds), cut up |
2 quarts water |
1 medium onion, chopped |
2 teaspoons chicken bouillon granules |
2 celery ribs, diced |
2 medium carrots, diced |
2 medium potatoes, peeled and cubed |
1-1/2 cups fresh or frozen cut green beans |
1 teaspoon salt |
1/4 teaspoon pepper |
noodles: |
1 cup king arthur unbleached all-purpose flour |
1 egg, lightly beaten |
1/2 teaspoon salt |
1 teaspoon butter, softened |
1/4 teaspoon baking powder |
2 to 3 tablespoons milk |
Directions:
1. In a Dutch oven, cook chicken in water; cool slightly. Remove chicken from bones; discard bones. Skim fat from broth. Cut chicken 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.
2. Meanwhile, for noodles, place flour in a small bowl and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, form a dough. Knead for 5-6 minutes.
3. Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-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: 6 servings.
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