Friday, January 23, 2009

creamy chicken noodle soup

creamy chicken noodle soup.

5 cups water
3 chicken breasts
1 tablespoon chicken bouillon or base
2 cups chopped carrots
2 cups cream of chicken soup
1 cup evaporated milk
1/2 cup chopped onion
2 teaspoons salt
1/4 teaspoon pepper
3 cups dry egg noodles or country style noodles from recipe below.
1/4 cup flour
1/2 cup cold water

bring water to a boil in a large pot. add chicken, bouillon and stir until dissolved. cover and cook for 20-30 min until chicken is no longer pink in the center. remove chicken and cut in small pieces. return to broth and add carrots, celery, and onion. cover and cook until tender. add noodles and cook for ten minutes or until noodles are tender. mix creamm of chicken soup, evaporated milk, and spices together and add to vegetables. stir in chicken. whisk in flour and cold water together stirring until smooth. stir flour mixture into soup and cook until thickened.

country style noodles

3 cups flour
3 eggs
1 teaspoon salt
4 tablespoons water

combine eggs, water and salt in mixer. add flour a cup at a time, mixing until smooth after each addition. add enough flour until dough is smooth and not sticky. divide into 2 parts. roll our each half until paper thin. cut into 1/2 inch wide and 4 inch length strips with pizza cutter. place in boiling water and cook for 7-10 min or until firm

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