Chicken Noodle Soup

Chicken Noodle Soup...This is our all time favorite. My Granny taught me this recipe. I take it to cub scout camp for the boys and dads...they all come to the camper as soon as they arrive asking if it's on the menu! This recipe easily doubles or triples. For freezing...(Remember to use up that broth you may have already frozen for this dish.) Make the soup, undercooking the vegetables (Don't boil...just add all ingredients together after a quick saute of the vegetables.), and freeze in zip top freezer bags...don't freeze with the noodles in the soup...add them after thawing and heating the soup.

2 1/2 quarts (10 cups) chicken broth {I use Pacific Foods Organic broth} OR water & chicken bouillon (if using bouillon, at least 1/3 of the bouillon should be low sodium. Otherwise, the leftovers will be too salty. If this happens, add water when reheating.)
1 can (12.5 oz) chicken, with liquid OR 1 1/2 cups cooked, shredded chicken
1 Tbsp butter
2 carrots, peeled & sliced
2 stalks celery, sliced
3 or 4 handfuls of dry egg noodles (any store bought noodles will do) OR homemade noodles...see recipe below.
In a large soup pot over medium heat, add butter & chopped vegetables. Saute 3 to 5 minutes until celery turns bright green. Add broth and chicken (If using canned, include juice in the can.) Bring to a boil and add noodles. Gently boil until noodles are cooked....7-20 minutes (depending on the type of noodle). Serve hot.

Homemade Egg Noodles...
2 large eggs
2 half egg shells of milk (whole or 2%...NOT 1% or skim)
1/2 tsp salt
1/2 tsp baking powder
1 3/4 cups flour, divided...give or take depending on the humidity.

Crack eggs into a mixing bowl. Use 1/2 of an egg shell to measure the milk...(One shell of milk for each egg...see photo 1) Add salt. Whisk well. Using a sieve, sift 1 cup of flour and baking powder into egg mixture (photo 2). Stir with a spoon until combined. Add up to 1/2 cup more of flour and stir until a sticky dough ball forms (photo 3). Sift 1/4 cup of flour onto a clean, dry countertop. Turn the dough onto flour and work with your hands..incorporating the flour until the dough doesn't stick to your hands. Sift a little more flour onto the counter and roll out the dough thinly. Cut into strips with a sharp knife or pizza cutter...using only enough pressure to cut the dough...not the counter. Cross cut into desired lengths (photo 4). When the soup is boiling, drop noodles in one at a time, stirring occasionally, until all the noodles are in the soup. Cover and gently boil 15-20 minutes, or until noodles are soft and cooked through. Serve hot with biscuits, rolls, or bread and butter. Cooking time will vary depending on the thickness of the noodle. The soup thickens considerably overnight in the fridge...thin with a little broth when reheating. These noodles can be made in the morning, or a day or two ahead...after cutting, cover with a clean cloth and let sit on the counter until ready to use. They will dry somewhat and be easier to handle.
Photo 1

Photo 2
Photo 3
Photo 4