Saturday, November 1, 2008

Chicken Noodle Soup

Yummmm..... I love a nice hot pot of soup on a chilly fall day. Today was nice and gloomy outside, a cool breeze, and a good cloud cover. My baby is sick to boot, so I knew that chicken soup would be perfect to compliment the weather and make the baby feel better. I'd like to share my recipe with you...hope you like it.





Ingredients Needed for Chicken Soup with Homemade Noodles..

3-4 chicken breasts cooked and finely diced
4 stalks of celery cut thinly
1 onion chopped up
2 large carrots sliced thinly
1 red bell pepper diced (optional, I just like the flavor and color)
4 bay whole bay leaves
3 tablespoons of chicken soup base

I put all the ingredients in a large stock pot and fill the pot with water to cover the ingredients well. Bring to a boil over high heat, turn heat to medium low, cover, and simmer untill veggies are soft. While your soup simmers, it's time to make the noodles.


Noodle Ingredients:

2 1/2 cups all purpose flour
pinch of salt
2 eggs beaten
1/2 cup and 2 tablespoons milk

I use a mixer with the dough hook to mix mine, but if you don't have a mixer you can knead by hand. Place flour in bowl, make a well in center and pour in salt, eggs, and milk. Knead for 5 minutes, or untill a nice dough ball can be formed. If your mixture won't form a ball then it needs more milk, try adding just a tablespoon. Cover bowl with a damp cloth and let sit for 5 minutes. Now on a generously floured surface roll dough 1/4 inch thick. now sprinkle flour over rolled out dough and then starting at one edge roll dough into a log like you are making cinnimon rolls. Slice in rounds to make fat or skinny noodles. sprikle with more flour and toss a bit to seperate noodles.




Okay, doing good.
I like to let my noodle sit for about 20 minutes to air dry a little bit. Then put noodle in the pot of boiling soup, cover and cook another 35 minutes on medium low heat. Now serve and enjoy. This makes a big pot of soup and is great the next day warmed up for lunch.

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