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On a cold, snowy day, let this old-fashioned chicken noodle soup recipe warm you up from the inside.
|Ingredients:||What To Do:|
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 quarts water
1 medium onion, chopped
2 teaspoons chicken bouillon granules
2 celery ribs, diced
2 medium carrots, diced
2 medium potatoes, peeled and cubed
1-1/2 cups fresh or frozen cut green beans
1 teaspoon salt
1/4 teaspoon pepper
1 cup all-purpose flour
1 large egg, lightly beaten
1/2 teaspoon salt
1 teaspoon butter, softened
1/4 teaspoon baking powder
2 to 3 tablespoons milk
a Dutch oven, cook chicken in water; cool slightly. Remove chicken from
bones; discard bones. Skim fat from broth. Cut chicken into bite-size
pieces; add to broth with remaining ingredients except noodles.
Bring to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender.
Meanwhile, for noodles, place flour in a small bowl and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, form a dough ball. Knead for 5-6 minutes.
Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in.-wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup.