Thursday, October 4, 2012

Melindas chicken noodle soup

Creamy Chicken Noodle Soup (this is the original recipe but I always add TONS of veggies and I make a huge pot so make it to your liking. And no, I didnt use fresh rosemary either.)

2 qts chicken broth
1 cup chopped carrot
1 cup chopped celery rib
1 head of cauliflower chopped
1 onion
1/4 c butter
1/4 c flour
1 c. canned evap milk
2 c chicken, cooked, shredded
1 T fresh rosemary, chopped
1 t dried thyme
salt/pepper to taste
Homemade noodles

In a pot bring chicken broth to a boil. Add vegetables and simmer till veggies are tender. Remove veggies to blender and process till smooth and return to chicken broth. Or, easier,  use your hand emulsifier(boat motor).  Set aside.
In a lg pot melt butter, do not let brown. Stir in flour and cook till paste forms. Whisk in evap milk till very thick. Slowly pour in chicken/veggie broth mixture and continue whisking till smooth. and seasonings. Bring soup to a slow boil and add noodles cook stirring occasionally. When noodles are cooked add chicken. Serves 6-8

Homemade Egg Noodles ( I really like to use these and they are not hard but to save time use store bought pasta. I love country style homemade know.)

1 c flour
1 egg
1-2 T milk
dash salt
In a bowl combine all ingredients, and mix with wooden spoon until it forms a ball. If mixture is too thick add more milk. Turn onto a floured surface and knead till smooth. Roll out into a rectangle desired thickness. Cut into strips with a pizza cutter. Cover till ready to use.

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