Chicken Noodle Soup (with homemade noodles)

By Danelle Larsen (serving size 6-8)

10 c. water

10 chicken bouillon cubes

3-4 lbs. chicken breasts

2 c. diced carrots (can use 1 c. dried carrots)

2 c. sliced celery

1 can Cream of Chicken Soup

2 T. garlic salt

Salt and Pepper to taste

½ c. flour & 1 c. water for thickening (whisk or shake together)

2 T. butter or olive oil (optional)

Noodles (Homemade or packaged)

Bring chicken, carrots, celery, and bouillon cubes to a boil and then simmer until chicken is done.  Spoon out all chicken and vegetables. Cut chicken into cubes.  Whisk Cream of Chicken Soup into broth.  Bring broth to a boil and add flour thickening until soup is the consistency you like. Add all ingredients back to soup, including noodles. Cook until noodles are tender.

Homemade Egg Noodles (from “Cookin’ with the Crazylady!” by Trish Jenkin)

2 1/3 c. flour

½ t. salt

2 eggs (beaten)

1/3 c. water

1 t. olive oil

In a large mixing bowl,  stir 2 cups flour and salt together. Make a well in the center.  In a small bowl, mix eggs, water and olive oil. Stir egg mixture into the flour, salt mixture all at once, mixing until they are well combined.  Sprinkle kneading surface with remaining 1/3 cup flour. Turn out dough onto floured surface.  Knead until dough is smooth and elastic. Divide dough into four pieces. Roll out dough to 1/16” thickness, dusting with flour as necessary. Cut and shape as desired.

Note: I let the noodles sit on counter until tops are dry and then I turn them over and let the other side dry.  This is not necessary though.