Chicken Noodle Soup

On a cold day, sometimes this is exactly what you need.  When a friend made this for me with home made noodles, I never went back to store bought. Here is my version.  FLAMBO!

Home Made Chicken Noodle Soup

3 Boneless Chicken Breast
4 quarts water
1 stalk of celery, broken up into chunks
a few Baby Carrots
1 onion, cut into wedges
1 Bay leaf
about 5-6 peppercorns
salt

In a large pot, bring all ingredients to a boil. Reduce heat and simmer about 1 hours, till chicken is no longer pink.

Remove from heat and allow to cool.  Remove all solids from the water and place them in a small bowl.  Strain the cooking water and return to pot.  Break up the chicken into sizes that suit yourself, chop the carrots, celery and onion and return to pot along with the bay leaf.

Add 2 large cartons of a good quality Chicken Broth.  I use an organic brand, either Imagine or Pacific from the Health Food section in my grocery store.  Bring to a boil, then add a half pound fresh Broccoli, cut into small pieces or a 12-oz package of frozen Broccoli.  If you wish, peel and slice  carrots and add to the pot.  Bring to a boil.  (If you prefer to use canned sliced carrots, that works just fine)  Salt and pepper to taste.

Make a batch of homemade noodles (I use the recipe from Better Homes and Gardens cookbook). I prefer to use a lighter, not so heavy flour, such as White Lily.

2 1/3 c. all-purpose flour
1/2 tsp. salt
2 beaten eggs
1/3 c. water
1 tsp.  extra virgin olive oil

In a large mixing bowl, stir together the flour and salt.  Make a well in the center of the flour mixture.  In a small bowl combine eggs, water and oil.  Add egg mixture to flour mixture; stir to combine until it is just barely sticky.

Sprinkle a clean kneading surface with flour (we use plastic cutting boards).

Divide dough in half. Roll out each section

then cut into strips, (we use a pasta cutter, but a pizza cutter or knife will do).

Cut down to sizes you prefer (we use a pizza cutter for this and add to the pot.

   Allow them to cook for a couple of minutes, absorbing the flavor of the broth. Serve hot.

Yummm…..this serves, with leftovers, my family of 5, which includes 1 insatiable teenage son, who eats more than one helping.