Hearty Chicken Noodle Soup
Yield
6 servingsPrep
10 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds | chicken |
|
| 2 | quarts | water |
*
|
| 1 | large |
onions
quartered |
|
| 1 | cup |
parsley leaves
chopped |
|
| 1 | each |
celery
sliced |
|
| 5 | cubes | chicken broth |
|
| 5 | whole | peppercorns |
*
|
| 4 | whole | cloves |
*
|
| 1 | each | bay leaves |
*
|
| 2 | teaspoons | salt |
|
| ½ | teaspoon | black pepper |
|
| 1 | dash |
thyme
dried |
*
|
| 2 | medium |
carrots
sliced |
|
| Noodles | |||
| 1 ¼ | cups | all-purpose flour |
|
| ½ | teaspoon | salt |
|
| 1 | each | eggs |
|
| 2 | tablespoons | milk |
|
Trans-fat Free
Directions
In a large kettle, combine the first 12 ingredients; bring to a boil.
Reduce heat; cover and simmer for 2½ 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 to 10 times.
Roll into a 12x9 inch rectangle..
Cut to ½-in. strips; cut the strips into pieces.
Bring soup to a simmer; add noodles.
Cover and cook for 12 to 15 minutes.
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