Chicken Noodle Soup

 

×         1 ¼ cups all-purpose flour

×         1 pinch salt

×         1 egg , beaten

×         ¼ cup milk

×         ½ Tbsp. butter , softened

For the noodles: In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.

On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.

Separate and allow to air dry before cooking. For best results, let them air dry for a couple of hours, (minimum of 30 minutes).

×         2 Tbsp. butter

×         ¾ cup chopped onion

×         ¾ cup chopped celery

×         1 cup sliced carrots

×         2 garlic cloves , minced

×         9 cups reduced sodium chicken broth (see note)

×         2 cups uncooked egg noodles (store bought or homemade recipe above)

×         ½ tsp. dried basil

×         ½ tsp. dried oregano

×         salt and pepper to taste

×         2 cups cooked and shredded chicken breasts

For the soup: In a large pot over medium heat, melt butter. Cook onion, celery, and carrots in butter until just tender, 5 minutes. Add the garlic and cook for an additional minute. Pour in chicken broth and stir in noodles, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer about 15-20 minutes. Stir in the chicken and cook until heated through. 

Recipe found HERE at thegirlwhoateeverything.com