March 13: National Chicken Noodle Soup Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mom's Chicken Noodle Soup
Categories: Poultry, Pasta, Potatoes, Vegetables
Yield: 6 servings

3 lb (to 4) chixken; cut up
2 qt Water
1 md Onion; chopped
2 ts Chicken bouillon granules
2 Celery ribs; diced
2 md Carrots; diced
2 md Potatoes; peeled and cubed
1 1/2 c Cut green beans
1 ts Salt
1/4 ts Pepper

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1 c A-P flour
1 lg Egg; lightly beaten
1/2 ts Salt
1 ts Butter; softened
1/4 ts Baking powder
2 tb (to 3 tb) milk

In a Dutch oven, cook chicken in water; cool slightly.
Remove chicken from bones; discard bones. Skim fat from
broth. Cut chicken into bite-sized pieces; add to broth
with remaining ingredients except noodles. Bring to a
boil. Reduce heat and simmer, uncovered, for 50-60
minutes or until vegetables are tender.

Meanwhile, for noodles, place flour in a small bowl and
make a well in the center. Stir together remaining
ingredients; pour into well. Working the mixture with
your hands, form a dough ball. Knead for 5-6 minutes.

Cover and let rest for 10 minutes. On a floured surface,
roll dough out to a square, 1/16" to 1/8" thick, and cut
into 1/4" wide strips. Cook noodles in boiling salted
water for 2-3 minutes or until done. Drain and add to
soup just before serving.

Marlene Doolittle, Story City, Iowa

Makes 6 servings

RECIPE FROM: https://www.tasteofhome.com

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