Saturday, September 26, 2009

Creamy Chicken Noodle Soup

3 Chicken breats
2 qt. water
4 chicken bullion cubes
1 tsp. salt
3 large carrots, cut diagonally 1/4 in slices
2 large stalks celery
1 medium onion, chopped
1/4 tsp pepper
1/4 tsp poultry seasoning
1/4 tsp sage
1 tsp celery salt
1 Tbs dried parsley
3 C. homemade or 8 oz pkg wide noodles
1/2 c. butter
3/4 c. flour
1 can evaporated milk

Cook chicken in 2 quarts water with bullion until tinder. Remove chicken from liquid and add vegetables, pepper, poultry seasonings, sage, celery salt, and parsley. Cook until almost tender (DO NOT OVER COOK!) Drop in noodles and cook until done. Add butter to vegetables and noodles. Combine flour and evaporated milk (stir well) and add to vegetable-noodle mixture stirring constantly until thickened. Add chicken cut into bite-size pieces.

Homemade Noodles:
1 C flour, sifted
1 large well beaten egg
2 TBS milk
1/2 tsp salt

Combine all ingredients to make a stiff ball of dough. On lightly floured surface, roll dough until very thin. Cut into strips (can use pizza cutter); drop into boiling soup. Cook 8 to 10 minutes. Enjoy!

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