Chicken Noodle Soup
2 qts. chicken stock
1 tsp. salt
1 C. diced potatoes Pepper to taste
1 C. sliced carrots
1 C. uncooked noodles
1 C. chopped celery
2 C. cooked chicken meat, chopped
1/2 C. chopped onions
1 C. frozen peas
To make stock: Slice chicken meat from carcass and save meat for another meal. Place bones and skin into a large stockpot and cover with water. Add a small sliced carrot, an onion, a few celery tops with leaves and a bay leaf. Cover and simmer for 2 hours. Strain broth, pick meat from bones and return to stock.
Add to broth: potatoes, carrots, onion, celery and salt and pepper. Bring to gentle boil. Add noodles and simmer 40 minutes. Add chicken and peas, heat through and serve. Makes 8 servings.
Homemade Noodles
2/3 C. flour
1 egg
½ tsp. salt
1 Tb. Water
1 tsp. oil
Mix flour and salt. In separate bowl, barely mix egg, water and oil, then add to flour mixture and stir until dough can be mixed into a ball. Knead until smooth and pliable and then let rest in a covered bowl for 10 minutes. Roll out dough on floured surface, into a very thin rectangle shape. Let dry for 20 minutes. Before it becomes brittle, cut into thin strips with pizza cutter and add to soup. You can also roll dry dough into a “scroll” and slice through all thicknesses, for more even shaped noodles. Noodles can be frozen at this point also if desired.
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