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Chicken Soup with Homemade Noodles

Source of Recipe

From "American Profile Hometown Cookbook" by Thomas Nelson


Recipe Introduction

"I am the first in my family to write down the exact ingredients for this recipe. I tweaked it a bit from my mother's method. She adapted it from her grandmother who brought the recipe to America from Germany in the late 1800s. This delicious labor of love is hearty and healing. The noodles can be rolled thicker to resemble dumplings. Kluski brand egg noodles can substitute as a time saver."

List of Ingredients

Soup:
â—¦ 1 (3- to 4-pound) hen or broiler, halved
â—¦ 1 medium onion, chopped
â—¦ 3 to 4 celery stalks, chopped
â—¦ 1 teaspoon celery seed
â—¦ 2 to 3 carrots, chopped
â—¦ 2 bay leaves
â—¦ 1 tablespoon salt
â—¦ ½ tablespoon black pepper
â—¦ 2 tablespoons white wine vinegar
â—¦ 1 teaspoon sugar
â—¦ 2 chicken bouillon cubes

Noodles:
â—¦ 2 large eggs
â—¦ 4 tablespoons milk or cream
â—¦ ½ teaspoon salt
â—¦ 2 cups all-purpose flour


Recipe

Place the chicken in a large stockpot or soup kettle. Cover with water, about 8 cups. Bring to a boil over medium heat. Remove the foam with a slotted spoon as it forms on top. Add the onion, celery, celery seed, carrots, bay leaves, salt, pepper, vinegar, sugar, and bouillon cubes. Reduce the temperature and simmer for 1 to 2 hours, or until the meat is tender.

Adjust the seasonings to taste. Remove the chicken from the pot. Discard the bones and skin. Chop the meat when cool enough to handle. Reserve the stock for boiling the noodles.

For the noodles, beat the eggs with a fork in a medium bowl. Stir in the milk and salt. Add the flour and blend with the fork until the dough can be worked with your fingers. Separate the dough into two pieces. On a floured surface roll out each piece of dough with a rolling pin until thin, keeping the rolling surface floured to avoid sticking. Slice the dough into thin strips. Place on waxed paper and allow to dry for 20 to 30 minutes. Add the strips to the hot broth and cook for 10 minutes, or until tender. Stir in the meat and serve.

Makes 10 servings