Homemade Chicken Noodle Soup: A Family Favorite

Since I was little, my mother and I used to always make chicken noodle soup together. I was always assigned to make the noodles and as I did, my mother normally made the rest. We would always bring a match of the delicious soup to our neighborhood parties, and when I got to college I even tackled making the soup a few times, generally for an Air Force get together.

The reason this chicken noodle soup recipe is so special is the delicious and super easy to make homemade noodles. While yes, egg noodles are super cheap to throw in your basket at the grocery store, the tiny bit of extra time and love it takes to make the homemade egg noodle is worth it and won't go unnoticed.

Homemade Egg Noodles

Ingredients 
 2 Cups of all-purpose or whole wheat flour

1 tsp salt
3 large egg yolks
1 large egg
1/3-1/2 cup of water

Directions
1) Mix the flour and salt in a medium bowl. Make a well in the center of the flour mixture and proceed to add the egg yolks, whole egg and water into the well. Mix thoroughly, add more water if the dough is too dry. The sough should be easy to handle, if it is too sticky, add a bit more flour

2) Divide the dough into 4 equal parts to make it easier to handle. Roll a part of the dough out on a lightly floured surface until it is about 1/6-1/8 in thick. Keep remaining dough covered. Cut 1/8-1/2-inch strips depending on how thick you want your noodles to be. As you roll and cut out the other parts of dough, keep pasta arranged in a single layer on lightly floured towels or a drying rack.

3) Let them stand for 30 minutes or until dry. They are then ready to add into your chicken noodle soup!

Noodle recipe found in Betty Crocker's Cook Book

Chicken Noodle Soup
Ingredients
1 batch of homemade egg noodles
2-3 large chicken breasts or pre-cooked chicken from grocery store {my mom's favorite}
12 Cups low-sodium chicken broth or chicken bouillon cubes
2 carrots
2 celery stalks
1 medium onion
1/2 Tbsp of minced garlic
1 Tbsp dried parsley
2 sprigs Thyme or 2 dashes of dried thyme
4 Tbsp unsalted butter
1/2 tsp+ salt
1/2 tsp+ pepper
1/4 tsp poultry seasoning

Directions1) Dice chicken breasts into bite size pieces and brown in pan lightly covered with olive oil, adding salt and pepper to taste. Once lightly browned (do not overcook!- as you will be adding to soup to simmer) set aside to later be added into the soup

2)  Chop onion, carrot and celery. Saute onion and celery in pan with butter until onions become translucent. Then carrots, and sauteed onions and celery to chicken stalk in large pot or dutch oven over medium high heat. Add garlic, parsley, and thyme. Cover and let simmer for 15 minutes.

3) Add homemade noodles (once dried) and poultry seasoning, simmer for 6 minutes

4) Add chicken, salt and pepper, mixing the pot together. Cook for 2 minutes or until the noodles are done.

5) Enjoy! The soup can served immediately, moved to a crockpot to be brought to a party or once cooled, placed in tupperware containers to bring to a family in need of a home cooked meal or a sick friend.

Total Cooking time: 1 hour

Serves 6