Chicken Noodle Soup

 I wanted to share this oldie but goodie chicken noodle soup. I've made it twice already this fall. I made it for my Grandpa and once for my family. I love this soup. 

This recipe is easy once your noodles are done. You just throw everything into the pot and let it cook for a couple of hours. Since it's on the stove, a weekend is the best day to make it since you can't leave the house.
 

 

To make your noodles:

In a large bowl, mix together:

2 cups of flour

1 tablespoon of salt

1/2 cup of water

3 egg yolks, 1 whole egg

• Mix it together with a wooden spoon.
• Add in another 1/2 cup of flour and begin mixing with your hands.
• Separate the dough into smaller portions to roll out on the counter.
• Make sure you have a lot of flour on the counter, rolling pin, and your hands.
• Cut the noodles into THIN strips.
• Separate them out, laying them flat on parchment paper to dry.
• I made my noodles at least two hours before I'm ready to add them into the soup. The longer you let them dry out, the better.

 

To make your soup:

• In a large stockpot on the stove, bring 2 large boxes of chicken stock and 1 cup of water to a low boil.
• Add in chopped carrots and celery (However much you want. I use about 2 carrots and 3 celery.) Bring that to a simmer.
• Add in 1 large Rotisserie chicken (or 2 small ones) and salt and pepper to taste. Cook on the lowest setting for a few hours.
• 30 minutes before serving, add you noodles

I hope you enjoy!