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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Chicken Noodle Soup Recipe

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This recipe for Chicken Noodle Soup is from Cooper Hollow Ward Cookbook, 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!
Category:
Category:
Ingredients:  
Ingredients:  
Soup:
1 chicken, or chicken parts
2 quarts water
6 bouillon cubes, chicken flavor
¼ c barley or rice
4 carrots, sliced
2 stalks celery, diced
½ onion, diced or grated
1 tsp turmeric
1 tsp onion salt, optional
1 tsp or more salt
pepper to taste

Noodles:
1 egg
¾ c flour
Directions:
Directions:
Soup:
Boil chicken or parts for 1 hour in 3 quarts water. When done, skin and de-bone, reserving the broth.
Return chicken to broth and add more water if level is not up to at least half or more.
Add 5-6 bouillon cubes, rice or barley, carrots, celery, and onion. Cook until tender on medium heat, usually about 25 minutes.
Add seasonings and noodles, cook 10-12 minutes.

Optional: Add your favorite vegetables ie corn, peas, mushrooms, potatoes and make chicken vegetable soup.


Noodles:
Into a ⅓ measuring cup put 1 egg, unbeaten. Finish filling measuring cup with water. Add flour, knead until well blended.
Roll out on floured surface with floured rolling pin until dough is very thin.
To cut noodles use a sharp knife or pizza cutter. Cit in strips. Add to boiling soup.
Personal Notes:
Personal Notes:
This is a very favorite thing with all our married college student kids who often come over about dinner time! I usually double the recipe! Add fresh veggies or green salad and bread of some kind and it's a filler!

 

 

 

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