Chicken Noodle Soup
For soup base:
1 whole chicken, skinned (as big as you can get)
1 medium carrot
1 rib celery
1 small onion
3-4 sprigs parsley (or dried)
2 Tablespoons salt
1 teaspoon pepper
18 cups water
3 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
3 large potatoes, chopped
1/8 cup chicken soup base (I use Watkin?s)
6 large eggs
3 pinches salt
3 pinches baking powder
3 cups flour
Bring the base ingredients to a boil, cover and simmer for 90 minutes.
Remove chicken, de-bone, chop meat, and reserve.
Strain broth discarding veggies.
Add soup ingredients.
Bring soup to a boil, then simmer covered for 15 minutes.
Add noodles and cook for 20-25 minutes, uncovered.
Stir in reserved chicken.
Mix all ingredients well. (A food processor works very well for this.)
Divide dough in half.
Knead in a bit of flour to make it easier to roll.
On a WELL-floured board roll out each half to 1/8-inch thickness.
Rub flour all over the top and then loosely roll up.
Slice into 1/4? widths.
Separate noodles and cut into desired lengths.
Posted by Laura WA