1 pound chicken breasts (no skin or bones)
2 quarts water
1 onion, chopped
5 celery ribs, chopped
4 carrots, diced
4 medium potatoes, peeled and cubed
2 chicken bouillon cubes
NOODLES:
1 cup flour
1 egg
½ teaspoon salt
1 teaspoon margarine
¼ teaspoon baking powder
2 tablespoons milk
Place chicken and water in a soup kettle. Bring to a boil. Reduce heat; cover and simmer until chicken is tender. Cut chicken into bite-size pieces. Return to broth. Add next 5 ingredients. Bring to a boil. Reduce heat, and simmer until vegetables are tender. Meanwhile, for noodles, combine flour, salt and baking powder. Add the egg, margarine and milk. Mix until dough forms a soft dough, adding milk if necessary. Roll out on a floured surface. Cut into strips. Add the noodles to the soup (bring it to a boil again) and let cook for 5 minutes.
Yield: 8 servings
Note—I changed the recipe to use more vegetables. I also double the noodle recipe since we all like more noodles.