chicken noodle soup ii

Ingredients

• Servings: 8
• 2 eggs
• 4 tablespoons milk
• 1 teaspoon salt
• 2 cups all-purpose flour
• 8 cups chicken broth
• 2 cups diced celery
• 1 cup diced onion
• 3 cups baby carrots, chopped
• 2 teaspoons minced garlic
• 1 pound chopped, cooked chicken meat
• 1 (16 ounce) package frozen corn kernels
• salt and pepper to taste
• seasoned salt to taste
• 1 cube chicken bouillon

Recipe

Preparation Time: 45 mins Cook Time: 3 hrs

Ready Time: 3 hrs 45 mins


• mix eggs and milk together until well beaten and then add salt and flour. dough should be stiff. on a floured surface roll dough out really thin, 1/8 of an inch. let dry 30 minutes and then cut into thin slices. place on wax paper and let air dry.
• in a large stock pot add chicken broth, celery, onion, baby carrots, and garlic. fill stock pot, 2 inches from the top with water. simmer until vegetables are tender, about 2 hours.
• add chicken and corn. season with salt, pepper, seasoning salt and chicken bouillon granules. simmer for 30 minutes, checking to see if water level has decreased. add water if needed.
• bring to a boil, add noodles, stirring often. noodles should be done in 20 minutes. serve hot.