There is nothing I like better on a cold wintry night than soup. For the past two Sundays, J has made his grandma Flossie’s homemade chicken noodle soup with homemade noodles. Flossie is of German heritage, so she always made her own noodles. Let me tell you, this soup is delicious. I cannot seem to get enough of it.
The recipe which he modified from Taste of Home is as follows:
1 tablespoon dried rosemary, crushed
2 teaspoons garlic powder
2 teaspoons pepper
2 teaspoons seasoned salt
1 rotisserie chicken (J picks up one from our local grocer, Rouse’s)
5 cups chicken broth
2-1/4 cups sliced fresh mushrooms
1/2 cup celery
1/2 cup sliced carrots
1/2 cup chopped onion
1/4 teaspoon pepper
2-1/4 cups all-purpose flour
1 teaspoon salt
1 can (5 ounces) evaporated milk
1 tablespoon olive oil
Combine all the first four ingredients; rub over chicken. Remove meat from bones of the chicken, discard all bones. Cut meat into bite size pieces. J simply shreds with his fingers. Cover and refrigerate chicken.
In a Dutch oven, bring the chicken broth to a boil. Add mushrooms, celery, carrots, onion, and pepper; simmer for 30 minutes or until veggies are tender.
In a large bowl, combine flour and salt. Make a well in the center. Beat egg, milk and oil; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. J cuts his into 1 inch squares rather than making the normal long noodle shape.
Bring soup to a boil. Add noodles, cook for 10 minutes or until noodles are tender. Add chicken; heat through
Yields: 10 Servings/Prep time & Cook: 2 hours
I cannot tell you how good this chicken noodle soup tastes. Take it from me, it is delicious and perfect for this cold weather.
Soup’s On, y’all!