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Mom's Chicken Noodle Soup Recipe

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My mother was a pastor's wife, and she did a lot of cooking for potlucks. This recipe's one she created herself. I serve it frequently to my husband and to our four children—11, 9, 6 and 3. Every one of them is a hearty eater!

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Mom's Chicken Noodle Soup Recipe

Prep: 30 min. Cook: 55 min.

Yield: 6 Servings

30 55 85

Ingredients

1 broiler/fryer chicken (3 to 4 pounds), cut up
2 quarts water
1 medium onion, chopped
2 teaspoons chicken bouillon granules
2 celery ribs, diced
2 medium carrots, diced
2 medium potatoes, peeled and cubed
1-1/2 cups fresh or frozen cut green beans
1 teaspoon salt
1/4 teaspoon pepper
NOODLES:
1 cup all-purpose flour
1 egg, lightly beaten
1/2 teaspoon salt
1 teaspoon butter, softened
1/4 teaspoon baking powder
2 to 3 tablespoons milk

Directions

In a Dutch oven, cook chicken in water; cool slightly. Remove chicken from bones; discard bones. Skim fat from broth. Cut chicken into bite-size pieces; add to broth with remaining ingredients except noodles.
Meanwhile, for noodles, place flour in a small bowl and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, form a dough. Knead for 5-6 minutes.
Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in.-wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving. Yield: 6 servings.

Originally published as Mom's Chicken Noodle Soup in Country Woman January/February 1993, p33

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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