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Mom's Chicken Noodle Soup

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. Every one of them is a hearty eater! —Marlene Doolittle, Story City, Iowa

6 ServingsPrep: 30 min. Cook: 55 min.

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. Bring to a boil. Reduce heat and simmer, uncovered, for
50-60 minutes or until vegetables are tender.
Meanwhile, for noodles, place flour in a small bowl and make a well

2 of 2

Mom's Chicken Noodle Soup (continued)

Directions (continued)

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.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.