Hearty Chicken Noodle Soup
Source of Recipe
unknown
List of Ingredients
1 stewing chicken (about 6 pounds) -- cut up
2 quarts water
1 large onion -- quartered
1 cup chopped fresh parsley
1 rib celery -- sliced
5 cubes chicken bouillon
5 whole peppercorns
4 whole cloves
1 bay leaf
2 teaspoons salt
1/2 teaspoon pepper
1 dash dried thyme
2 medium carrots -- thinly sliced
Noodles:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 egg
2 tablespoons milk
Recipe
In a large kettle, combine the first 12 ingredients; bring to a boil.
Reduce heat; cover and simmer for 2 1/2 hours or until the chicken is
tender. Remove chicken from broth; cool. Debone chicken; cut into chunks.
Strain broth and skim fat; return to kettle. Add chicken and carrots.
For noodles, mix flour and salt in a medium bowl. Make a well in the
center. Beat egg and milk; pour into the well. Stir together, forming a
dough. Turn dough ono a floured surface; knead 8-10 times. Roll into a
12-in. x 9-in. rectangle. Cut to 1/2-in. strips; cut the strips into 1-in.
pieces. Bring soup to a simmer; add noodles. Cover and cook for 12-15
minutes or until noodles are tender. Yield: 10-12 servings.
|
|
member logon
