Mom's chicken noodle soup

1 servings

Ingredients

Quantity Ingredient
3 pounds Broiler-fryer chicken -- cut
Up
2 quarts Water
1 each Onion -- chopped
2 eaches Chicken bouillon cubes
2 eaches Celery stalks -- diced
1 cup All-purpose flour
1 each Egg -- beaten
½ teaspoon Salt
1 teaspoon Butter or margarine --
2 eaches Carrots -- diced
2 mediums Potatoes -- peeled/cubed
1½ cup Fresh cut green beans -- or
Frozen
1 teaspoon Salt
¼ teaspoon Pepper
Softened
¼ teaspoon Baking powder
3 tablespoons Milk

Directions

NOODLES

In a large kettle, cook chicken in water. Cool broth and skim off fat. Skin and bone chicken and cut into bite-size pieces; add to broth with remaining ingredients except noodles. Bring to a boil.Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender. Meanwhile, for noodles, place flour on a bread board or countertop and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, fold flour into wet ingredients until dough can be rolled into a ball. Knead for 5-6 minutes. Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 in. to ⅛ in.

thick, and cut into ¼-in. wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving. Yield: 4-6 servings (1-½ qts.).

Recipe By : Country Woman

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