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.
- 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)
- 3 eggs
- 2 cups flour
- 1/2 ts salt
- 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.
- Mix and cover bowl with a towel for 30 minutes
- 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.
- Add celery and carrots. Cover opening only to stir occasionally, until veggies become tender.
- Add chicken and green beans.
- Add broth and turn up the heat. Bring to boil while working on noodles.
- Roll out dough on a floured surface and cut long ways into long skinny strips. Then cut into about 1-2 inch noodles.
- Once the pot is boiling drop noodles into pot. Add parsley. Let cook for about 3 minutes. Reduce heat and serve!