The Soup That Saved Christmas

I first tasted this soup on Thanksgiving Eve down at my parents' house after a very stressful day. It was so soothing and satisfying (as are most things made with a mother's love)! I made this soup over Christmas break just before the sickness settled in on our family, and it lasted us through the weekend.

Some recipe hints for novices like me:

Slow-cook boneless-skinless chicken breast in the oven on 250 degrees in a foil-covered casserole dish for a few hours instead of boiling a broiler/fryer. Then add a couple of bouillon cubes to the recipe (to make up for the lack of broth).

Also, roll out the noodle dough as thin as you possibly can. Mine were a bit thick, but they were still so good. It will take some work to mix all of the flour in, but it is so worth it! And really, just use half of the homemade noodles as the recipe suggests.

Thick Chicken Noodle Soup with Homemade Noodles

(from Denise's Recipe Stash)

1 broiler/fryer, about 3 1/2 lbs.

2 quarts water

2 tsp. salt

3 large carrots, sliced

2 large celery stalks, sliced

1 onion, chopped

3/4 c. flour

1 can evaporated milk

1/4 tsp. pepper

1 tsp. poultry seasoning

1 tsp. sage

1 tsp. celery salt

1 Tbs. parsley

3/4 c. butter

In large stockpot combine chicken with 2 quarts water and 2 tsp. salt. Bring to a boil; reduce heat and cover. Cook until tender, about 1 1/2 hours. While cooking, make noodles. (See recipe below.)

Combine flour and milk for thickening. Set aside.

Remove chicken from liquid and cool. Set aside.

Add prepared vegetables and seasonings to the hot liquid. Cook about 12 minutes. Drop in homemade noodles (use only 1/2 of recipe below) or purchased; cook 8-10 minutes.

Add butter to hot soup. Reduce heat. Add flour mixture and bring to slow boil, stirring constantly until thick. Add chicken and serve.

Makes 6-8 servings.

Homemade Noodles

3 egg yolks

1 egg

Beat well. Add:

3 Tbs. cold water

1 tsp. salt

2 c. flour

Mix together well. You will need to use your hands. Divide dough in half. Roll each portion out very thin on floured surface. Let stand for 1 hour to dry. Cut into whatever size you prefer. Use immediately or freeze. Can be frozen for 1 month before using.

Enjoy!