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CHICKEN NOODLE SOUP WITH HOMEMADE EGG NOODLES

This is my version of chicken noodle soup.  The homemade egg noodle recipe is my Grandma Agnes', who taught it to my Mom (the daughter-in-law who learned a lot of cooking techniques from her mother-in-law when she was young and newly married to my Dad).  Mom then passed it on to me.  It is a fond memory of my childhood and it was a tradition when my kids were young to go to Grandma Audrey's and make this soup and she would help them make the noodles (like I did when I was a kid).  Now I make it for my family and someday hope to have my grandkids over so I can teach them (although, I will wait patiently for that as my kids have awhile to go before being ready for that).

I normally use a chicken or turkey carcass to make the chicken stock, but didn't have any on hand.  What I did have was a bag of frozen boneless chicken breasts.  So, I thought, why not?

You can make your soup any way you want to, if you have your own recipe, and then just add the noodles at the end.

SOUP

2.5 lb bag of boneless chicken breasts
2 lb bag of carrots
1.5 stalks celery
3 medium onions
2 tbsp minced garlic
Onion salt
Garlic salt
Pepper
Garlic Powder
Onion Powder
Lawry's Seasoned Salt
Celery Salt
Chicken Bouillon (I prefer loose, not cubes-easier to mix)
Ground Thyme
Dried Parsley

I put the thawed out chicken breasts in a pot, along with about 4 carrots, the ends and inside small pieces of celery (great way to use all of the celery up), 1 onion and about a tablespoon of minced garlic.

I covered it with water and added a little chicken bouillon, ground thyme, dried parsley, pepper, onion salt and garlic salt.  Bring the water to boiling, then turn down and simmer 3 hours.

 Remove chicken breasts (not easy, as they were falling apart-LOL).


 Pull apart the chicken into small pieces.  I used two forks to do it.
Strain out the vegetables and throw away (I mushed the veggies up in the strainer to get as much juice out of them as I could).  Note: be careful not to do what I did and knock the strainer off and spill the veggies back into the broth, resulting in me having to strain it twice. Of course, you may not be the klutz I am, so this may not be a problem :-)

 Place broth only back on the burner in the pot.  Add the chicken to the pot.  Add more chicken bouillon, onion & garlic powders and salt, Lawry's, pepper and celery salt to taste.  Cut up the remaining vegetables and add to the pot.  Bring to a boil, then reduce heat and simmer until carrots are done.  I didn't really pay attention to time at this point because I was busy preparing the noodles.  Maybe 45 minutes?

NOODLES

 4 eggs
3 tsp water
1 tsp salt
2 cups flour

Beat eggs until light.  Beat in water and salt.

Stir in and work in with hands the flour.  Add a little flour at a time, as needed, until the dough is not sticky.  Divide dough into 2 parts and roll out very thin, like pie crust.


Cut into 2 inch strips.  They expand when cooked, so the smaller the better.  I would actually cut them smaller than I did below.  I was sweaty from the hot kitchen and running out of patience.  I should have taken more time.  Frankly, I know better-it's not like I haven't made these a few hundred times before-LOL!  I ended up having to cut them down in size with  my spoon while they were in the pot cooking.

You can use these at once, or dry on brown paper and store.  My grandma had 15 kids, so I think she made big amounts and stored them.  I know one of my uncles remembers noodles hanging over chairs and other things in the dining room and kitchen, drying out. Apparently, she got a bunch of the kids in on the action to get more done at once.  With 14 boys, and 1 girl, this must have been a MAD HOUSE-LOL!  My mother and I have always used them at once.

With soup at a rolling simmer (not boiling, but not a low simmer), add noodles to the soup.  It doesn't take long for them to cook, maybe 5-10 minutes?  Soup is now done and ready to eat!

Doesn't that look AWESOME?  Trust me, it was delicious!


Every time I make this soup, it is always a little bit different (except the noodles), as I use whatever veggies I happen to have around the house.  I have used frozen veggies before.  I have also used a rotisserie chicken.  Mostly I use leftover turkey.  Jesse is a big fan of turkey, so it gets cooked on a weekend night at least 3 times a fall/winter.  The feeling of fall in the air made me anxious to have this now, instead of waiting until a turkey had been made.

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