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Country Chicken Noodle Soup Recipe

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This recipe for Country Chicken Noodle Soup is from Yannacoulias Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Stock:
1 whole chicken
1 carrot
2 ribs celery
1 onion
2 bay
1 tsp sage
1 tsp kosher salt

Soup:
Chicken meat -shredded
1 sweet yellow onion, chopped
2 ribs celery, chopped include leaves if garden celery
2 carrots, chopped
4 c stock
½ tbsp salt
1 tsp pepper
1 tbsp poultry seasoning
1 tsp chicken bouillon

Hand Rolled Noodles:
2 large eggs
¼ tsp baking powder
½ tsp salt
1 c flour, plus more for dusting
Directions:
Directions:
Stock:
1. In Dutch oven, cover all ingredients with water, Cook about 1 hour, remove chicken and strain stock.

Soup:
1. Debone and shred chicken.
2. Add stock to pot, taste and adjust salt and pepper. Add shredded chicken and veggies, poultry seasoning and bouillon.
3. Bring to a boil then reduce to a simmer over medium-low heat and cook until vegetables are tender, about 20 minutes.

Noodles:
4. Combine all dry ingredients, beat eggs and add to dry. Mix by hand until dough is soft.
5. Roll out on a floured surface, to ⅛ inch thick. Sprinkle with flour. Roll dough into snail shape and cut through to ¼ inch wide. Unroll and cut into smaller pieces if desired.
6. Bring soup up to rolling boil, lay noodles on top of soup without stirring. Cover, reduce to simmer and cook about 15 min. Noodles will become puffy and float.
7. Check seasoning, adjust salt and pepper and serve.

 

 

 

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