Chicken Noodle Soup- Homemade Noodles

As soon as the temperature starts to drop here in Dallas, you can find me cooking up a big pot of soup. Our first pot of soup this season was a staple, Chicken Noodle. It was actually really good timing because Hallie came down with the sniffles just the night before.

Soup Ingredients:

• 2 TBS Olive Oil
• 1 Large yellow onion chopped
• 2 tsp garlic minced
• 3 Carrots Chopped
• 3 Celery Stalks Chopped
• 2 Cups of shredded Chicken
• 1 can of green beans (or whatever veggie you prefer)
• 12 Cups Chicken broth (I use bouillon powder but use slightly less powder than recomended on package to prevent it becoming too salty. Add to taste)
• 1 TBS chopped parsley (I use fresh but you can use dried)

Noodle Ingredients:

• 3 eggs
• 2 cups flour
• 1/2 ts salt

Directions:

1. Start by making the noodles. Mix All ingredients together and form a ball.  If it is too wet add extra flour. Too dry add a teaspoon of water.
2. Mix and cover bowl with a towel for 30 minutes
3. While you are waiting start on the soup.  First, in a large soup pot add olive oil, onion and garlic and let cook over medium heat until onions start to look translucent.
4. Add celery and carrots. Cover opening only to stir occasionally, until veggies become tender.
5. Add chicken and green beans.
6. Add broth and turn up the heat. Bring to boil while working on noodles.
7. Roll out dough on a floured surface and cut long ways into long skinny strips.  Then cut into about 1-2 inch noodles.
8. Once the pot is boiling drop noodles into pot. Add parsley.  Let cook for about 3 minutes. Reduce heat and serve!