Chicken Soup

This is the easiest recipe. Take a whole chicken (can be frozen but you should rinse) and place into a large soup pot - cover with cold water add a couple of celery stalks (whole), a few whole carrots and a medium onion (peeled and halved). Add about 4 Tbsp salt and enough pepper to taste (if you have peppercorns this is a better option). Bring to a boil then reduce heat and let simmer on low for a couple of hours (the longer the better the broth).

After a couple of hours, strain broth into another pot. Take out your celery and carrots and dice and add to broth. Shred your cooked chicken (and remove skin and bones) and add to pot. I add a few frozen peas 5 minutes before serving cause Dad (Uncle Dan) loves them.

Now for the homemade noodles, they are quite easy to make and make your soup that much more hearty. You will need 1 whole egg and 2 egg yolks, 1 3/4 cups flour with an additional 1/4 cup for kneading. 1 Tbsp vegetable oil and some salt (not too much go easy). Take the egg, yolks, oil and enough water to make 1/3 cup liquid(you may need a little more). Mix thoroughly and add to flour and salt (if you have a Bausch mixer or food processor or mixmaster it will make this next step easier). Blend well and knead for minimum 10 minutes (your mixers will save the elbow grease). Let rest for a few minutes then cut dough ball in half and roll out on a floured counter until thin - then take a pizza cutter and cut your noodles into desired shape and lenth. Add to pot and bring to a rolling boil. At least 10 - 15 minutes.

Serve with crackers, cheese, rolls, sourdough, french bread or any of your favorite breads. To cut corners - you could use chicken breasts and packaged egg noodles. Enough for a hearty meal and some to freeze.

Cheryl Leavitt