We’ve had quite a few cold days over the past few weeks, so yesterday I decided to make homemade chicken noodle soup. This is a family favorite! It tastes better than canned soup and is an inexpensive meal to make for the whole family.
Chicken Noodle Soup
1 Butterball chicken or chicken breasts (I use 2 -3 chicken breasts for our family)
1 package Lipton Onion Soup Mix
3 celery stalks, diced
3-4 carrots, sliced
3 garlic cloves, minced
Cook chicken in crock pot with Lipton onion soup mix and 1 cup water on low for 6-8 hours until tender. Skin, bone and shred chicken. Place the chicken and broth from the crock pot into a large stock pot. Add enough water to make the soup. Add vegetables and seasonings to taste. I add about 1 teaspoon chicken bouillon per 1 cup water. Cook vegetables until soft. While the soup is boiling, add homemade noodles (see below), or packaged egg noodles. Cook for 6-8 additional minutes until noodles are tender.
1 beaten egg
2 Tablespoons milk
1/2 teaspoon salt
1 cup (approximately) flour
Add enough flour to the first three ingredients to make a stiff dough. Roll very thin on floured surface. Let stand for 20 minutes. Flour surface, cut into quarters, stack and slice thinly. The noodles expand while cooking. Drop in boiling soup. Double recipe for large pot.