Chicken Noodle Soup

Chicken Noodle Soup

Place one chicken fryer (after taking the inside pieces out :) in a large pot and totally cover with water.
Add 1 large chopped onion
2-3 stocks of celery chopped
3-4 carrots sliced
6 Chicken Boullion cubes (you will be able to add more at the end to your taste)
Boil until chicken is fully cooked (1-1 1/2 hours)

Remove chicken from broth and remove skin and bones. Skim grease off the top of broth. Add more water and extra boullion if needed to expand soup. Tear chicken into chunks and place back into broth. Bring broth back to a rolling boil and add noodles (see recipe below) ONE at a time. If you try to add more than one at a time they will stick together and you will have one big uncooked noodle! After noodles are added then add one bag of green peas to boiling soup. Do not cook soup too long after adding peas or they will be mushy.

This is a soup that you can make slowly all day long. Boil the chicken and veggies in the morning and then turn off heat and remove chicken to let it cool off. Go back after the chicken is cooled or right before meal time and bring soup back to a boil and finish preparing.


Noodles for soup
(I have been told to just used bagged noodles with this soup but homemade noodles make it sooo much better!)

2 cups flour
2 eggs
1 tsp salt

Stir together and add some of your chicken broth from pot until this is firm yet sticky.
Cover your counter with flour, then roll out dough until about 1/4" thick. Then cut into strips with a pizza cutter.
Drop into boiling broth one at a time, so they do not stick together. Boil for 5-10 minutes to cook noodles.