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Hearty Chicken Noodle Soup

Hearty Chicken Noodle Soup
I'm grateful that my mother taught me to make these wonderful old-fashioned noodles, which were a big favorite of mine when I was growing up. They give the chicken soup a delightful down-home flavor. —Cindy Renfrow, Sussex, New Jersey
12 ServingsPrep: 10 min. Cook: 2-3/4 hours

Ingredients

  • 1 stewing chicken (about 6 pounds), cut up
  • 8 cups water
  • 1 large onion, quartered
  • 1 cup chopped fresh parsley
  • 1 celery rib, sliced
  • 5 teaspoons chicken bouillon granules
  • 5 whole peppercorns
  • 4 whole cloves
  • 1 bay leaf
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • Dash dried thyme
  • 2 medium carrots, thinly sliced
  • NOODLES:
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons milk

Directions

  • In a stockpot, combine the first 12 ingredients; bring to a boil.
  • Reduce heat; cover and simmer for 2-1/2 hours or until chicken is
  • tender.
  • Remove chicken from pot. When cool enough to handle, remove meat from
  • bones; discard bones. Cut meat into bite-size pieces. Strain broth
© Taste of Home 2013

2 of 2

Hearty Chicken Noodle Soup (continued)

Directions (continued)

  • and skim fat; return to the pot. Add chicken and carrots.
  • For noodles, in a small bowl, combine flour and salt. Make a well in
  • the center. Beat egg and milk; pour into well. Stir together,
  • forming a dough.
  • Turn dough onto a floured surface; knead 8-10 times. Roll into a
  • 12-in. x 9-in. rectangle. Cut into 1/2-in. strips; cut the strips
  • into 1-in. pieces. Bring soup to a simmer; add noodles. Cover and
  • cook for 12-15 minutes or until noodles are tender.
  • Yield: 12 servings (3 quarts).
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013