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CHICKEN SOUP WITH DROP NOODLES




List of Ingredients



• 2 SKINLESS, BONELESS CHICKEN BREASTS
  
• WATER
  
• 2 1/2 TABLESPOONS VEGETABLE FLAKES
  
• 1 BAY LEAF
  
• 1 TEASPOON DRIED PARSLEY, CRUSHED
  
• 1/4 TEASPOON DRIED TARRAGON, CRUSHED
  
• 3/4 TEASPOON CELERY SALT
  
• 1 SMALL ONION CHOPPED
  
• 1/2 CUP SLICED CARROTS
  
• 2 TO3 ( 14 1/2 OUNCE CANS) CHICKEN BROTH
  
• 2 TEASPOONS CHICKEN BOUILLON GRANULESS
  
• SALT
  
• 2 CUPS FLOUR
  
• 1 TABLESPOONS SHREDDED CHEDDAR CHEESE
  
• 2 EGGS
  
• 1 TABLESPOON MILK
  






Instructions



1. IN A LARGE CROCK POT ADD CHICKEN BREASTS AND COVER WITH COLD WATER, 3/4 OF THE WAY FULL. ADD VEGETABLE FLAKES, BAY LEAVE, PARSLEY, TARRAGON, CELERY SALT AND ONION. COOK ON HIGH AT LEAST 6 HOURS OR ON LOW FOR 8 HOURS. 1 HOUR PRIOR TO SERVING ADD CARROTS, CHICKEN BOUILLON, CHICKEN BROTH AND START MAKING DROP IN NOODLES. REMOVE CHICKEN BREASTS FROM POT AND LET COOK. SHRED CHICKEN OR CUT INTO 1" CUBES.
   
2. IN A LARGE STOCK POT BRING 4 TO 6 QUARTS OF SALTED WATER TO A BOIL. IN A MIXING BOWL, COMBINE FLOUR AND GRATED CHEESE. IN THE CENTER OF FLOUR MIXTURE MAKE A WELL AND DROP IN EGGS AND MILK. MIX WITH A FORK UNTIL DOUGH CRUMBLES AND LOOKS LIKE PEAS, ( IF TOO DRY ADD MILK, IF TOO MOIST ADD FLOUR). DROP PEA SIZE DOUGH PIECES INTO BOILING WATER AND COOK FOR TWENTY MINUTES. DRAIN AND RINSE THE NOODLES WITH COLD WATER.
   
3. ONCE NOODLES ARE FINISHED AND VEGETABLES IN SOUP ARE TENDER, LADLE SOUP INTO SERVING BOWLS, DROP IN NOODLES AND SERVE.
   
4. 4 TO 6 SERVINGS