Star Chicken Noodle Soup

My mom made this soup when we were kids and when she got to the part of making the egg noodles they would disappear before she could cook them in the pot because we ate them up so fast. Yummy salty, doughy noodles. She eventually started to double the recipe for the noodles so she would have enough for the actual soup. The noodles are very easy to make. I took my picture the day after so it doesn't look as appetizing as it should be, so you have to imagine the picture above with homemade egg noodles.

Ingredients:

4 chicken breasts, cut up

7 cups water or chicken broth

6 chicken bouillon cubes

6 celery stalks, chopped with leaves included

1/2 medium onion, minced

4-5 medium potatoes, peeled and cubed

6-8 medium carrots, cut up
pinch of parsley

Salt & pepper to taste

Egg Noodle Ingredients:

2 cups white flour (use white only - wheat tastes terrible with these noodles)

1 tsp salt

3 eggs

3 TBSP water

Directions:

BOIL water in stock pot.

ADD the chicken, it will cook in the boiling water for about 10 minutes. (If you prefer you can cook it in a skillet first.) Then add the celery, onion, and bouillon cubes.

PEEL and cut your carrots and potatoes and add them to the pot.

REMOVE the chicken from the pot and cut or shred the chicken, then put it back in the pot.

ADD pinch of parsley, salt and pepper. (Remember the bouillon cubes are salty so taste as you go.) Cover and keep a low boil.

While that's cooking on the stovetop…

USE a Bosch or Kitchen Aid to make the egg noodles or make them by hand. Don't use a speed mixer, it doesn't work. Add dry ingredients together, mix them, then add the cold ingredients and mix again.

DUST cutting board and rolling pin with flour. Split your dough in half. Dough is very sticky. Roll it out as thin as you can (about 1/8 of an inch is pretty good). Cut the dough in half length wise and then slice the dough into noodles about 1/2 inch width. Put them into the boiling soup.

DUNK noodles into soup with a spoon to cook them and to make room for more noodle dough. Keep doing this until all of the noodles are in. Repeat the process with the last half of the dough. The noodles should cook pretty quickly. Once the potatoes and carrots are soft the soup is done. Serve with bread rolls if you wish. Feeds 6 to 8 people.

Gina's Tips:

This is a great winter soup, especially right after Thanksgiving when you have a turkey carcass left over to use in the soup, it doesn't go to waste. My mother-in-law gave me this idea. Place the carcass in the pot and cover it with water. Add some minced onion, chopped celery, and a few shakes of salt and pepper. Cover and simmer for about 8 hours. Strain the liquid into a bowl to use for the base of the soup. Then you can pick the turkey right off of the carcass. Place turkey and liquid back into pot and follow recipe to make the soup.