Directions: |
Directions:1. Make the noodles as directed and cover with a damp cloth or paper towel
2. In a large soup pot, melt the butter over medium heat. Add the onion and saute until softened, about 5 minutes. Add the celery and carrots and cook until soft and tender, 5 to 8 minutes. Stir in the salt and pepper.
3. Add the broth and bring to a boil over medium-high heat. Reduce to a simmer, carefully add the noodles, and simmer until thy are cooked through, 15 to 20 minutes.
4. Add the chicken and simmer 5 minutes to warm through, Sprinkle with the parsley and serve.
5. Store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 1 month |
Directions: |
Directions:1. Place the flour in a large bowl or on a clean work surface and make a well in the center. Crack the eggs into the well. Add the milk and salt and mix with a fork until the dough comes together. Knead to incorporate all the flour. (Add a little more flour if the dough is too sticky. Add more milk if too dry.)
2. On a lightly floured surface, use a rolling pun to roll out the dough into a round that is about 1/8 inch thick. It does not need to be perfect. Using a pizza cutter, cut the dough into strips about 1 inch wide and 5 to 6 inches long. (Again, they don't have to be perfectly even)
3. Cover with a damp paper towel to avoid them drying out. Let the dough rest for about 15 minutes.
4. Add the noodles to boiling water or other cooking liquid as specified by the recipe you're using and let simmer until the noodles are tender, 10 to 15 minutes. |
This recipe for Chicken Noodle Soup is from