Try-It-Tuesday

We have had so much sickness in our home as of late that I have been making this to help with sore throats. This is not just for when all are ill but also when you just want a good hardy soup on those cold and rainy days.

Chicken Soup with Homemade Egg Noodles.

Egg Noodles:

2 beaten eggs

2 tbl milk

1/2 tsp salt

1 cup flour (more to make less sticky dough)

Combine eggs milk and salt, then gradually add the flour until it is stiff to knead into a ball. Place on well floured counter and roll out till thin. Using a pizza cutter cut noodles, covering with flour and let dry for about 1-2 hours OR, I just roll them out, cut them and then roll them in extra flour so they are not sticky and slowly add then to the boiling soup one at a time and let them cook about 12 to 15 minutes. This makes them more dumpling in texture.

Items that you will need:

For soup:

Boiled chicken (as much as you like) torn into bite-size pieces

3-4 sliced carrots

1 cup frozen peas

1/2 onion chopped

about 1 tsp Dried Basil

Salt and Pepper to taste

about 1 tsp Garlic powder

Chicken Bouillon or broth for the soup

****

In a big pot, decide how much soup you want. I use a 6 quart stock pot and just about fill it with liquid and then add the bouillon to give it a good rich broth. I also add just about 2 tsp of beef bouillon to give it a richer taste ( do not make it too salty as the noodles bring in salt). Bring the broth to a boil, add the chicken, carrots, onions and boil till carrots are tender. Add peas, basil, pepper, garlic powder and again bring to a boil. Now you are ready to drop in the noodles. To thicken the broth I add the flour from the noodles and even more to make it more of a stew consistency.

Pair this with some crunchy french bread and you have a great fall dinner.