Chicken noodle soup

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


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.

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