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Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup, by , is from The Diefenthaler/McIntyre Family Cookbook Project-2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jean McIntyre
Added: Friday, March 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cut up chicken or parts of your choice
6 cups water
1 stick butter
2 - 3 bouillon cubes to taste
Noodles
1 cup flour
1 eggs
1 T salt or to taste depending on how much bouillon you use.
2 or more T. milk
or purchase 2 pks frozen noodles

Directions:
Directions:
The night before you want to eat the soup, beat egg and add the flour and salt to it. The dough should be the consistency to roll out on floured board. If sticky, add more flour, if too stiff, add milk.(Sorry I can't be more specific on quantities, but depends on weather, flour and size of egg).
Roll out the dough to less than 1/4 inch on well floured board. Top the dough with about 1/4 cup more flour to help it dry over night. The next day, when noodles are almost dry, cut the dough in strips to make the noodles. Add more flour mixed in with the strips if still not pretty dry. Continue to let dry until you make the soup.
Simmer chicken, water and bouillon cubes until chicken is cooked. Cool and remove bone, skin and cut in pieces. Add the noodles and cook at least 30 min. and probably longer until the noodles are done. Add the butter. The flour from the noodles and board can also be added to the soup to make it thicker if you want. The noodles will expand to also make it thicker as they cook.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I am putting this recipe in the book as it was always a favorite of the families and I was afraid the art of noodle making would be lost. I was taught to make them from Woody's mother Fern McIntyre a very long time ago.

 

 

 

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