Hearty chicken noodle soup

10 Servings

Ingredients

Quantity Ingredient
1 Stewing chicken (about 6 pounds), cut up
2 quarts Water
1 large Onion, quartered
1 cup Chopped fresh parsley
1 Rib celery, sliced
5 Cubes chicken bouillon
5 Whole peppercorns
4 Whole cloves
1 Bay leaf
2 teaspoons Salt
½ teaspoon Pepper
1 dash Dried thyme
2 mediums Carrots, thinly sliced
1¼ cup All-purpose flour
½ teaspoon Salt
1 Egg
2 tablespoons Milk

Directions

NOODLES

In a large kettle, combine the first 12 ingredients; bring to a boil.

Reduce heat; cover and simmer for 2½ hours or until the chicken is tender. Remove chicken from broth; cool. Debone chicken; cut into chunks.

Strain broth and skim fat; return to kettle. Add chicken and carrots. For noodles, mix flour and salt in a medium bowl. Make a well in the center.

Beat egg and milk; pour into the well. Stir together, forming a dough. Turn dough ono a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in.

rectangle. Cut to ½-in. strips; cut the strips into 1-in. pieces. Bring soup to a simmer; add noodles. Cover and cook for 12-15 minutes or until noodles are tender. Yield: 10-12 servings.

NOTES : "I'm grateful that my mother taught me to make these wonderful old-fashioned noodles, which were a big favorite of mine when I was growing up. They give the chicken soup a delightful down-home flavor." Submitted by Cindy Renfrow, Sussex, New Jersey.

Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #665 by NGavlak2@... on Jul 11, 1997

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