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Here’s my granny’s recipe for chicken noodle soup with made from scratch noodles. So good, and if your bulking then serve the whole thing over a pile of mashed potatoes
Granny’s famous scratch made chicken noodle soup
For the soup
1 whole chicken leg quarter and two breasts(or just use a while chicken)
5 stalks of celery(chop 3 of them and leave the other two whole)
2 whole onions (one of them chopped)
A bunch of chopped carrots
5 cloves garlic(chop two of them)
Salt, pepper, onion and garlic powder to taste
For the noodles
1 cup flour
1 beaten egg
2 tbl milk
1/2 tsp salt
Combine all ingredients in bowl and knead until smooth. Let rest in bowl for ten minutes.
Roll the dough out to 1/8 inch thickness and cut into noodles with a pizza cutter and let dry on the counter after separating and tossing with some flour
Put the chicken in a pot along with 1 quartered onion, 2 stalks celery, 3 cloves garlic and simmer on medium for two hours. Take out the chicken and discard the veggies.
Chop up the chicken and return it to the pot.
Sauté the rest of the veggies until soft and slightly browned and add to the pot. Return to a boil and cook on medium high for 20 minutes. At the ten minute mark add your noodles and stir. At the end add in 3 tbl of flour that you mixed with 1/3 cup of cold water and slowly pour into the soup while stirring to avoid clumps.
My family always eats this over mashed potatoes, but it’s not a must
Granny’s famous scratch made chicken noodle soup
For the soup
1 whole chicken leg quarter and two breasts(or just use a while chicken)
5 stalks of celery(chop 3 of them and leave the other two whole)
2 whole onions (one of them chopped)
A bunch of chopped carrots
5 cloves garlic(chop two of them)
Salt, pepper, onion and garlic powder to taste
For the noodles
1 cup flour
1 beaten egg
2 tbl milk
1/2 tsp salt
Combine all ingredients in bowl and knead until smooth. Let rest in bowl for ten minutes.
Roll the dough out to 1/8 inch thickness and cut into noodles with a pizza cutter and let dry on the counter after separating and tossing with some flour
Put the chicken in a pot along with 1 quartered onion, 2 stalks celery, 3 cloves garlic and simmer on medium for two hours. Take out the chicken and discard the veggies.
Chop up the chicken and return it to the pot.
Sauté the rest of the veggies until soft and slightly browned and add to the pot. Return to a boil and cook on medium high for 20 minutes. At the ten minute mark add your noodles and stir. At the end add in 3 tbl of flour that you mixed with 1/3 cup of cold water and slowly pour into the soup while stirring to avoid clumps.
My family always eats this over mashed potatoes, but it’s not a must