HOMEMADE CHICKEN NOODLE SOUP with homemade noodles

2011-10-23 20:05
Mountain Standard Time

1-2 boneless skinless chicken breasts
1-2 teaspoons garlic powder to taste
5 cups water or chicken broth
1 lb. baby carrots cut in half
5 cloves garlic, minced
3 celery stalks, finely sliced
2 tbsp. fresh parsley, minced

1 large onion, chopped
1 or 2 green onions, chopped (optional)
2 bay leaves
pinch each oregano and thyme
salt and pepper (to taste)
*Optional: 1 tsp. low sodium chicken soup base (or bouillon)or additional seasonings of your choice (to taste)

I like to cut my chicken into small pieces using kitchen scissors, sprinkle with garlic powder then brown my chicken in a frying pan, once brown add about a cup of water, and bring to a boil scrape all the brown bits up (to make a tasty broth)
Pour in to crock-pot, add the rest of the ingredients.
Allow soup to come to a boil for 1 minute, then reduce heat to medium to low depending on your machine so it stays hot but not boiling.  A boiled chicken soup is tasteless. If your Crock-pot doesn't allow a steaming hot soup without rapid boiling, do not use it for making soup.

Cook all day or about 6-8 hours.

Thirty minutes before serving time, add homemade noodles; cook until noodles are tender. Taste and season soup with salt, pepper, garlic and onion powder, to taste, before serving.

Of course you can use store bought noodles but homemade tastes so much better.

Here's how to make
Homemade Noodles

1 cup sifted flour
1/2 tsp. salt
1 egg, beaten
1-2 tbsp. water or milk

Measure flour onto a work surface or into a large bowl. Make a well in the center of the flour and add egg, water and salt into the center. Mix to make a stiff paste.

Turn dough out onto a floured work surface and knead until it forms a smooth ball.Cover and lest rest for 5 minutes.

Roll out to a 1/8-inch thickness. Turn and roll very thin. (A pasta machine may be used).

Allow to dry for 1 hour, then cut into lengthwise strips of 2 1/2-inches wide and stack. Then slice the other way to one-eighth to one-sixteenth inch width. Separate and allow to dry.

Add noodles to chicken soup and cook on high for 20 minutes.

Variation: To make pot-pie noodles, cut noodles into 1 1/2 to 2 inch squares.

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