Cook1 hr 30 mins
This is a wonderful homemade chicken soup with a light delicate flavor. My kids LOVE the chewy homemade noodles but you can use egg noodles to save time. This recipe takes time to prepare, but it's worth the effort!
- 2 1⁄2-3 lbs frying chicken, cut up
- 10 cups water
- 2 chicken bouillon cubes or 2 teaspoons instant chicken bouillon
- 1⁄2 cup chopped onion
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1 bay leaf
- 1 cup sliced celery
- 1 cup thinly sliced carrot
- 1⁄4 cup chopped onion
Basic Noodles (or 2 cups wide egg noodles)
- 1 cup all-purpose flour
- 1⁄4 teaspoon salt
- 1 -2 tablespoon water
- 1⁄2 teaspoon oil
- 1 egg, beaten
- In a 5 qt Dutch oven, combine chicken and water. Bring to a boil. Reduce heat; cover and simmer 15 minutes.
- Now is a good time to mix the noodles.
- Basic Noodles: Lightly spoon flour into a measuring cup and level off. In a small bowl, combine flour and salt; blend well. Make a well in the center. Add water, oil, and egg. Gradually work the flour into the liquid to form a dough. On a floured surface, knead the dough 2-3 minutes. Wrap the dough in a plastic bag and let rest at room temperature for 1 hour.
- Once the chicken has simmered 15 minutes, skim off any scum that has risen to the surface. Add bouillon cubes, 1/2 cup onion, salt, pepper, and bay leaf. Simmer an additional 35 to 45 minutes or until the chicken is tender.
- Remove chicken from the broth to remove the meat from the bones; cut the chicken into bite-size pieces. Skim the fat from the broth. Return chicken to the pot. Stir in celery, carrots, and 1/4 cup onion. Simmer 15 minutes or until the carrots are tender crisp.
- If you are making your own noodles:.
- While the vegetables are cooking; on a floured surface, roll out the noodle dough as thin as possible keeping the dough in a rectangular shape. Slice the dough into 1/4 inch slices into the length that you want. Hint: fold the rolled dough into thirds and slice through the thickness to save time.
- Once the carrots are tender crisp, remove the bay leaf. Bring the soup back to a boil. Drop noodles into boiling soup. Cook uncovered 5 - 10 minutes or until noodles are tender, stirring occasionally.