with real, homemade noodles.
Dude…
The problem with this soup is that no matter how big your pan is—you can never quite make enough. I swear I could eat a big bowl of this soup every autumn day of my life–and deep into winter. Hmmmm…so simple and perfect. No creepy ingredients to scare the kids. Just good ol’ grama’s kitchen-type stuff–like the farm hands eat.
Homemade Chicken Noodle Soup
2 1/2 lbs. boneless chicken breasts, cut up
1 qt. water
4 carrots, cut into 1/2 inch slices
1 Tbsp. salt
1/4 tsp. pepper
2/3 cup rice (uncooked)
3 chicken bouillon cubes
2 chicken gravy packets
1 cup milk
2 c. uncooked noodles
Heat chicken, water, rice, spices and bouillon to boiling in a 4 quart pan; reduce heat. Cover and simmer about 30-45 minutes–or until carrots and rice are tender. If your liquid boils down too much, just add more a cup or so at a time. Mix the gravy packets and milk together in a measuring cup until smooth. While stirring, add gravy to soup mixture, slowly. Bring to gentle boil again. Drop uncooked noodles into soup and boil about 4-5 minutes or until the noodles float to the top. Cool a bit before serving. Serves 8…
unless you invite…
me over.
Homemade Egg Noodles
2 c. all-purpose flour
3 egg yolks
1 egg
2 tsp. salt
1/4 to 1/2 c. water
Measure flour into bowl; make a well in center and add egg yolks, whole egg and salt. With hands thoroughly mix egg into flour. Add water, 1 tablespoon at a time, mixing thoroughly after each addition. (Add only enough water to form dough into a ball.)
Turn dough onto well floured cloth covered board; knead until smooth and elastic, about 10 minutes. Cover. Let rest 10 minutes. Divide dough into 4 equal parts. Roll dough one part at a time. Cut dough crosswise into 1/8 inch strips with a pizza cutter. Use fresh or allow to dry.
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- 2½ lbs. boneless chicken breasts, cut up
- 1 qt. water
- 4 carrots, cut into ½ inch slices
- 1 Tbsp. salt
- ¼ tsp. pepper
- ⅔ cup rice (uncooked)
- 3 chicken bouillon cubes
- 2 chicken gravy packets
- 1 cup milk
- 2 c. uncooked noodles
- Heat chicken, water, rice, spices and bouillon to boiling in a 4 quart pan; reduce heat. Cover and simmer about 30-45 minutes--or until carrots and rice are tender. If your liquid boils down too much, just add more a cup or so at a time. Mix the gravy packets and milk together in a measuring cup until smooth. While stirring, add gravy to soup mixture, slowly. Bring to gentle boil again. Drop uncooked noodles into soup and boil about 4-5 minutes or until the noodles float to the top. Cool a bit before serving. Serves 8...
- Homemade Egg Noodles
- c. all-purpose flour
- egg yolks
- egg
- tsp. salt
- /4 to ½ c. water
- Measure flour into bowl; make a well in center and add egg yolks, whole egg and salt. With hands thoroughly mix egg into flour. Add water, 1 tablespoon at a time, mixing thoroughly after each addition. (Add only enough water to form dough into a ball.)
- Turn dough onto well floured cloth covered board; knead until smooth and elastic, about 10 minutes. Cover. Let rest 10 minutes. Divide dough into 4 equal parts. Roll dough one part at a time. Cut dough crosswise into ⅛ inch strips with a pizza cutter. Use fresh or allow to dry.
