 |
Hearty Chicken Noodle Soup
Recipe By : Taste of Home, June/July, 1997
Serving Size : 10 Preparation Time :0:00
Categories : Poultry Soups & Stews
Taste Of Home
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stewing chicken (about 6 pounds) -- cut up
2 quarts water
1 large onion -- quartered
1 cup chopped fresh parsley
1 rib celery -- sliced
5 cubes chicken bouillon
5 whole peppercorns
4 whole cloves
1 bay leaf
2 teaspoons salt
1/2 teaspoon pepper
dash dried thyme
2 medium carrots -- thinly sliced
Noodles:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 egg
2 tablespoons milk
In a large kettle, combine the first 12 ingredients; bring to a boil. Reduce
heat; cover and simmer for 2 1/2 hours or until the chicken is tender.
Remove chicken from broth; cool. Debone chicken; cut into chunks. Strain
broth and skim fat; return to kettle. Add chicken and carrots. For noodles,
mix flour and salt in a medium bowl. Make a well in the center. Beat egg
and milk; pour into the well. Stir together, forming a dough. Turn dough
ono a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in.
rectangle. Cut to 1/2-in. strips; cut the strips into 1-in. pieces. Bring
soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until
noodles are tender. Yield: 10-12 servings.
- - - - - - - - - - - - - - - - - -
NOTES : "I'm grateful that my mother taught me to make these wonderful
old-fashioned noodles, which were a big favorite of mine when I was growing
up. They give the chicken soup a delightful down-home flavor." Submitted by
Cindy Renfrow, Sussex, New Jersey.
|
