Homemade Chicken Noodle Soup

These made-from-scratch noodles are very easy--and I promise, it doesn't take as long as you think! The rest of the soup can be whatever you want it to be. It's nothing fancy, but very filling.

Ingredients

Noodles:
see directions for amounts

eggs
flour

Soup:
suggestions only, modify as you wish

chicken
carrots
celery
onion
chicken bouillon or broth


Directions

Soup:

Cube the chicken and cook as desired (determine amount based on how much soup you want). If you boil the chicken, you can use the water as the soup base. If you fry the chicken, add bouillon to water to make the soup base.


Once you have the soup base heating up on the stove, chop up your vegetables. Put them into the water and bring them to a low boil while making the noodles.

Noodles:

For one serving, start with 2 eggs and one cup of flour. For each additional serving, add 1 egg and 1/2 cup of flour. For my family of four, I usually use 6 eggs and 3 cups of flour.

Mix the flour and eggs together. I find it best to use my hands. If the dough sticks to your fingers, add a little more flour until everything is the same consistency.


Roll the dough out until it is 1/8 of an inch thick. Use flour to keep the dough from sticking to the rolling pin. It's also helpful to flip the dough a few times (roll, turn it over, roll more, turn it over again, roll) so that it does not stick to the counter.


Using a knife or pizza cutter, cut the dough into noodles about 2 inches by 1/2 inch.


Pull the noodles apart, making sure to separate them all from each other.


Add the noodles and the cooked chicken to the boiling soup mixture. As soon as the soup boils again, you're done!


From the kitchen of Laura