Chicken Soup with Homemade Noodles

Karen Sokol

4 or more chicken breasts, preferably boneless and skinless

2 or 3 stalks celery

1 onion, cut into quarters

1 T. salt

1/8 tsp. pepper

Boiling water

1/3 c. chicken base or 5 bouillon cubes

Homemade noodles

1/2 to 3/4 c. frozen peas and carrots

Fill a large stockpot, 7 to 10 quart size, half way with water. Add salt and pepper; bring to a rolling boil over high heat. Add chicken and onion carefully. Cook until tender, up to 2 1/2 hours. (Chicken can be cooked in a crock-pot, but the flavor and smells are not quite the same.)

Saving the broth, carefully strain cooked chicken. When cooled a little, discard onion. If you cook chicken with bones or skin, separate and discard. Shred or cut up chicken. Set aside in fridge. Return strained boiling water back to stock pot and add chicken base or bouillon. Simmer on low. Make noodles.

Cook noodles in chicken broth until done, about 7 minutes.

Add cooked chicken and vegetables; bring back to a boil. Soup should be thick from cooking noodles. Stir often. (Chicken shreds and breaks up.)

If soup is not thick enough, add 1/4 c. flour dissolved in 1/2 c. milk slowly. Stir and cook until thickened.

Noodles:

2 egg yolks

1 whole egg

3 T. cold water

1 tsp. salt

2 c. flour

Beat yolks and egg well. Beat in water and salt. Stir in flour with spoon. (Dough is stiff--knead in last of flour.)

Divide into 3 parts. Roll each piece as thin as possible on lightly floured board. Slice into strips of desired width, 1/8" for fine noodles, up to /2" for broad noodles. (Dough can be rolled up into jelly roll and then cut if it is dry enough not to stick.) Cook in chicken broth until desired tenderness, about 7 minutes.