Creamy Chicken Soup with Homemade Egg Noodles Recipe

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Toni Kelly

ingredients

• 1 broiler chicken or large fryer
• 6 C water
• 1/2 tbsp salt
• 1/4 tsp pepper
• 1/2 tsp crushed sage
• 1/2 tsp thyme
• 1 bay leaves
• 1 large onion -- chopped
• 1 C celery -- sliced
• 1 1/2 C carrot slices (optional)
• 1 - 2 C homemade noodles
• 1/3 C flour
• 2 C milk
• 1 1/2 C frozen peas (optional)

• 1. Rinse and drain the chicken. Place the chicken in a large pan, add water and salt, spices and herbs and bring to a boil. Reduce the heat and simmer. After 20 minutes, add the onion, celery, and optional carrots. Add potato chunks or rice if desired and if you are not using noodles. (Do not add noodles yet.) Continue simmering for another 20 minutes or until the chicken is cooked. When the chicken is tender, turn the heat off.

• 2. Remove the chicken to a large platter or bowl, remove the skin and discard, and let the chicken cool enough that you can de-bone the meat about fifteen minutes. Remove the meat from the bones and cut into chunks.

• 3. Skim the fat from the chicken broth and vegetables and discard.
• 4. Place flour into a small bowl or large cup. Remove about one cup of broth from the pan. Add a little broth to the flour, stir the flour to moisten, and then add more broth a little at a time until the entire cup of broth is added, stirring after each addition to remove lumps. Slowly stir the flour mixture into the broth. Add the chicken chunks. Add the two cups milk. Bring to a simmer, stirring occasionally until the soup has thickened. If you are adding homemade noodles, flour from the noodles will further thicken the soup.

• 5. Add the noodles if you are using noodles. Add the peas if desired. Continue cooking until tender. Serve hot.

directions

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Source: Toni Kelly