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Chicken Noodle Soup

Course Main Course
Cuisine American

Ingredients

  • 1 Cup Chopped Celery
  • 1 Cup Chopped Carrots
  • 4 Cups Chicken Broth
  • 1 Cup Cooked and shredded Chicken

Noodles (You can buy regular noodles to add to your soup, but I really prefer these)

  • 2 1/3 Cups Flour
  • 1/2 tsp Salt
  • 2 beaten eggs
  • 1/3 Cup Water
  • 1 tsp Cooking Oil

Instructions

Noodles

  1. Mix all noodle ingredients together.

  2. Knead dough until all flour is incorporated (I use my kitchen aid mixer with a paddle attachment)

  3. Let dough rest 10 minutes.

  4. Roll out onto floured surface until about 1/16 inch thick. Cut into strips.

  5. This recipe makes enough to do two batches of soup. It freezes really well. So I just lay out half of the noodles on a pan covered in foil and freeze overnight. Then store them in a ziplock bag in the freezer for a future meal.

Soup

  1. Add broth, chicken, carrots and celery to large soup pan. Add any additional spices. I like to add Thyme, Oregano, a bay leaf and basil.

  2. Bring to a boil.

  3. Add noodles slowly. Allow them to cook about 7 minutes.