Chicken Noodle Recipe

CHICKEN NOODLE SOUP

3 to 4 lbs. chicken 5 cups water or chicken broth 1 lb. baby carrots 5 cloves garlic, minced 3 celery stalks, finely sliced 2 tbsp. fresh parsley, minced 1 tsp. low sodium chicken soup base (or bouillon) 1 large onion, chopped 1 or 2 green onions, chopped (optional) 2 bay leaves pinch ea oregano and thyme salt and pepper (to taste) additional seasonings of your choice (to taste) Put all ingredients in Crockpot. Cooks Note: Allow soup to come to a boil for 1 minute, then reduce heat until steaming hot but not boiling (barely simmering is OK). A boiled chicken soup is tasteless. If your Crockpot doesn't allow a steaming hot soup without rapid boiling, do not use it for making soup. Cook all day (6-8 hours) or until chicken is tender (not stringy). 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. 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.