"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup, by , is from The Mabbott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amber Brunner


2-3 Chicken Breasts
2 carrots, peeled and chopped
1 large celery stock, chopped
1 48oz carton + 1 can of reduced sodium chicken broth
2 c water
1/2 tsp salt
1/2 tsp pepper
1/2 tsp minced onion
1/2 tsp minced garlic
1/2 tsp dried oregano
1/2 tsp dried parsley
optional: 1/4 tsp Weber KickNChicken seasoning
1-2 T olive oil
1 T butter

Homemade Noodles:
3 c flour
3 eggs
1/4 tsp salt
2-3 T ice cold water

1. Heat butter and oil in large stock pot. Add the carrots, celery, and all seasonings (crush the dried herbs in your hand before putting in the pan, it brings the oils back out). Saute ~5 minutes. Add broth, stirring the whole time, then add the chicken breasts. Simmer ~30 minutes.

2. While soup is simmering - in a stand mixer with the dough hook attached, add the flour, salt, and eggs - mix. Slowly add water 1 TB at a time until fairly dry dough forms (mine is still a little crumbly). Remove from bowl onto a clean counter top and kneed until it all comes together and is smooth (could take a little while ~8mintues). Divide into 2-4 pieces and roll out to thickness desired (I do fettuccine thickness). Using a pizza cutter cut into strips and then into 1-2' pieces. (I used only about half of the noodles because it makes a lot and we prefer to have enough broth to be able to crush crackers into). Dry and save for later.

3. Remove chicken breasts, set aside on a cutting board. Bring broth back up to a boil. Add noodles, stir. Cut up chicken into preferred chunk size. Return to pot. Simmer 15-30 minutes until noodles are nice and tender.





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