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CHICKEN NOODLE SOUP

Source of Recipe

Margo Garcia


List of Ingredients

1 (2 1/2 to 3 lb) chicken
2 qt. water
2 or 3 c. diced potatoes
1 c. grated carrots
1 c. chopped onion
1 c. chopped celery
1 Tbsp. dry parsley
Homemade Egg Noodles (recipe at the end of recipe)


Recipe

Boil chicken for 2 hours. Remove chicken from broth; cool and remove meat from bones. Cool broth and skim off fat. Put vegetables and chicken meat into broth and cook until vegetables are tender. Add noodles and cook another 15 to 20 minutes.


Egg Noodles:
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2 eggs
flour
1/2 tsp. salt

Stir eggs with fork; add enough flour to make dough that is the consistency of pie dough. Divide dough into several pieces. Roll each peice of dough out on well floured area until thin. Flour rolled dough liberally and fold over several times. This makes it easier to cut noodles. Cut noodles disired size. Unfold noodles carefully. Let dry a little. Put in chicken soup.