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CHICKEN NOODLE SOUP #2




List of Ingredients



• 2 EGGS
  
• 4 TABLESPOONS MILK
  
• 1 TEASPOON SALT
  
• 2 CUPS FLOUR
  
• ******************************************************************************
  
• 8 CUPS CHICKEN BROTH
  
• 2 CUPS DICED CELERY
  
• 1 CUP DICED ONIONSS
  
• 3 CUPS DICED CARROTS
  
• 2 TEASPOONS MINCED GARLIC
  
• WATER
  
• 1 COOKED CHICKEN BREAST
  
• 1 ( 16 OUNCE CAN) CORN
  
• SALT AND PEPPER TO TASTE
  
• SEASONING SALT
  
• CHICKEN GRANULES
  






Instructions



1. MIX EGGS AND MILK TOGETHER UNTIL WELL BEATEN AND THEN ADD SALT AND FLOUR, MIXING TO INCORPORATE ALL INGREDIENTS. DOUGH SHOULD BE STIFF. ON A FLOURED SURFACE ROLL DOUGH OUT REALY THIN, 1/8" THICK. LET DRY 30 MINUTES AND THEN CUT INTO THIN SLICES. PLACE ON WAX PAPER AND LET AIR DRY. SET ASIDE.
   
2. IN A LARGE STOCK POT ADD CHICKEN BROTH, CELREY, ONION, CARROTS AND GARLIC. FILL STOCK POT 2" FROM THE TOP WITH WATER. SIMMER UNTIL VEGETABLES ARE TENDER ABOUT 2 HOURS.
   
3. ADD CHICKEN AND CORN, SEASON WITH SALT, PEPPER, SEASONING SALT AND CHICKEN GRANULES. SIMMER FOR 30 MINUTES, CHECKING TO SEE IF WATER LEVEL HAS DECREASED. ADD WATER IF NEEDED.
   
4. BRING TO A BOIL, ADD NOODLES, STIRRING OFTEN. NOODLES SHOULD BE DONE IN 20 MINUTES. SERVE HOT.
   
5. 8 SERVINGS