Chicken Noodle Soup
Poultry, Soups, American
1 beaten egg
1 Tbsp water
1 tsp olive oil
1/4 tsp salt
1 cup flour

6-8 cups water or chicken broth
~1.5 cups raw chicken (it is best not to cut it until it is cooked)
3/4 cup chopped onion (1 medium)
1-1/2 cups sliced carrots
1 cup sliced celery
salt to taste

Combine the first five ingredients, adding the flour 1/4 cup at a time until well mixed (you may not need all the flour). Place dough on a floured surface and knead until dough is smooth and elastic. Cover and let rest for 10-20 minutes.
While dough is resting, boil chicken in a large pan water orchicken broth.
Divide dough in half, on a floured surface, roll half of dough until 1/8-1/16 inch thick. Dust with flour, roll as you would cinnamon rolls. Cut into 1/8-1/4-inch strips. Shake to separate strips, and let some of the flour fall off (if you want a thicker broth for your soup you can leave most of the flour on the noodles). Cut strips to desired length. Repeat with other half of dough. Lay strips out to dry.
While noodles dry, remove chicken from pan and let cool enough to cut up. While chicken is cooling, addonion, carrots, and celery to the broth and allow to boil.
Cut cooled chicken into bite sized pieces. Add to pan. Once the carrots are tender add noodles, stir, bring to boil, let boil for 5 minutes to allow the noodles to cook.
Crystal CK (CrystalsCozyK)
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