Chicken Noodle Soup

        Chicken Noodle Soup    (Soup from Lion House Recipes     Noodles from Utah Fare)

Hearty Chicken Noodle Soup

2 tsp. chicken soup base
3 cups chicken soup stock
2 cups chopped carrots
2 cups chopped celery
¾ cup chopped onion
2 cans (about 10 oz) cream of chicken soup
¼ cup evaporated milk or ½ cup whole milk
Roux
2 cups cooked diced chicken
4 cups cooked noodles
Salt and pepper to taste

    Heat chicken soup base and stock together.  Add carrots. celery, and onions, and simmer until vegetables are tender.  Add cream of chicken soup and milk.  Thicken with roux as desired, then add cooked chicken and noodles.  Add salt and pepper, and taste to correct seasonings.  Makes about 10 one-cup servings. 

 
Homemade Noodles

1 cup flour
½ tsp. salt
2 large eggs
¼ cup half and half

Combine flour and salt in a bowl.  Make well in center and add eggs and half and half.  Stir with fork until well mixed.  Form into a ball and turn out on lightly floured surface.  Knead 15 minutes, adding flour if needed to make a soft dough.  Cover and let rest 10 minutes.  Divide dough into two portions, covering one portion until other portion has been rolled out.  Roll out each portion until paper thin.  Dust top with flour and fold dough over.  With a sharp knife, cut into strips about ½ inch wide and 2-3 inches long.  Separate noodles and add to chicken soup.  Add to boiling soup until noodles rise to the surface and are tender, about 3-5 minutes. 

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