Chicken Noodle with Homemade Noodles

Chicken Noodle with Homemade Noodles

Mom developed this after eating at Soup Plantation. She liked their soup, but felt the flavor was watery and the noodles needed to be homemade.

Use a large stock pot and fill 3/4 of the way to top. 4-5 stalks of celery chopped fine
1-2 onions chopped fine
Grate 3-4 fresh garlic cloves into liquid
Throw in a handful of baby carrots
Place 1/2 red pepper in soup mixture
Chop handful of fresh parsley very fine and add to liquid.
4-5 TBSP chicken bouillon
1 tsp. black pepper
Garlic salt or Lawrey’s Season salt to taste
3-4 de-boned frozen or fresh chicken breasts
1-2 Tbsp sugar

Place all ingredients in pot of water and bring to a boil. Remove cooked red pepper and carrots (remove skin from pepper) and mash them finely and return to soup mixture. Cover slightly and simmer for a couple hours or more. When chicken is tender, remove and place on plate until cooled and cut up and return to soup. Add noodles at end and simmer until they are tender (about 10-15 mins.)


Noodles

2 c. flour
1/2 tsp. salt
2 beaten egg yolks
1 beaten egg
1/3 c. water
1tsp. veg. oil or olive oil

In large bowl stir together 1 1/4 cups flour and the salt. Make a well in center of the dry mixture. Combine eggs, water and oil and add to dry mixture, mix well. Sprinkle surface with the remaining flour and knead dough until smooth and elastic and cover and let the dough rest for 10 min. Divide the dough into 2 equal portions. On a floured surface roll each portion into a 12 inch square about 1/16 inch thick and cut into stips lengthwise and horizontal into the size of noodles. Hang them over the edge of bowls and dump them into hot soup mixture and bring to a boil, then reduce heat to simmer noodles until tender.