Chicken Noodle Soup

Homemade Chicken Soup

In a large stockpot, place a whole chicken covered in water and seasoned with 1/2 tsp salt per pound, pepper to taste, and two bay leaves. Why a whole chicken? You can not beat the flavor from it. Heat to boiling. Reduce heat, cover and simmer until tender (about 45 min or so) Remove chicken from broth and debone then make it bite sized.

Skim fat off the broth- Helps if you can refrigerate or freeze it. Measure broth back into pan.

Add bouillon to the desired strength- I usually start with 1 cube per 2 cups of broth. Add Meat, 1 large diced onion, 1 - 2 cloves of minced garlic, carrots and celery according to taste. (my kids won't eat it with the veggies, so I go light for now) Heat to boiling. Add Homemade Noodles. Reduce heat and simmer until noodles are tender- approx 10 to 15 min. Don't forget to remove the bay leaf-

Make homemade noodles:

2 C Flour
2 lg eggs
3 TBSP water
1/2 tsp salt

Mix with a wooden spoon until stiff dough forms. On a well floured surface, knead for 1 -2 minutes until smooth. Wrap in plastic wrap and let rest for 10 min.

Divide dough in half on lightly floured surface. Roll a rectangle 1/16" thick (or thin actually), turning several times for even thickness. Fold in thirds, cut to desired width- I use my pizza cutter, but you can use a sharp knife. Separate, unfold and add to soup.

Or- You can cheat and use frozen noodles, but I like the homemade the best.

Labor intensive? A little, but you can make big batches at a time of the chicken and freeze it and the broth for future use.