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Volume III
December 28, 2012

Weekly Home / Recipe Center

Mom's Chicken Noodle Soup

Serves 4


1 broiler-fryer chicken (2 to 3 pounds), cut up
2 quarts water
1 onion, chopped
2 chicken bouillon cubes
2 ribs celery, diced
2 carrots, diced
2 medium potatoes, peeled and cubed
1-1/2 cups fresh or frozen cut green beans
1 teaspoon salt
1/4 teaspoon pepper

1 cup all-purpose flour
1 egg, beaten
1/2 teaspoon salt
1 teaspoon butter or margarine, softened
1/4 teaspoon baking powder
2 to 3 tablespoons milk

In a large kettle, cook chicken in water. Cool broth and skim off fat. Skin and bone chicken and cut into bite-size pieces add to broth with remaining ingredients except noodles. Bring to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender. Meanwhile, for noodles, place flour on a bread board or countertop and make a well in the center.

In a small bowl, stir together remaining ingredients pour into well. Working the mixture with your hands, fold flour into wet ingredients until dough can be rolled into a ball. Knead for 5-6 minutes.

Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in.-wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving.

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