Friday, October 9, 2009

Chicken Noodle Soup

Submitted by Amy White
Soup Base:
8 Cups Water
3 Chicken Breasts Cooked
1/2 Large onion
3 Bullion Cubes
3 Stalks Celery
3 Carrots Chopped

1 Cup Flour
2 Eggs
Crack the eggs into the flour. Then take two butter knives and cut the egg into the flour till it is all mixed. Make it into a ball shape. Roll out the dough really thin. Flour the surface well as this will help it to not stick. Cut into strips with a knife or pizza cutter. When you add these to the soup they will sink but when they are done they will float.

Boil The water with the carrots till they are almost done. Then add celery and onion (they don't take as long to cook.)Add in bullion cubes and chicken. While it is still boiling add in noodles. They only take a few minutes to cook. Salt and Pepper to taste. To thicken the soup a little bit you can mix 2 TBSP flour into 1 Cup of milk. Pour into boiling soup and stir.

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