I’ve got a case of the sniffles… and there is no better cure than a big, hot, steamy bowl of chicken noodle soup. Sure, you could pour some chicken noodle soup out of a can & heat it up on the stove. But that doesn’t even to compare to Grandma’s Homemade Chicken Noodle Soup. The secret is in the homemade noodles. Yum! But don’t worry, the noodles are super easy to make. So give it a try, I double you’ll ever buy that “canned” stuff again. (Hopefully this wasn’t supposed to be a “secret” family recipe…)

Grandma June’s Homemade Chicken Noodle Soup
Chicken
Celery
Carrots
1 cup flour
1 egg
½ eggshell of heavy whipping cream

1. Boil chicken in water. When cooked, shred chicken and save water for stock. (I usually add canned chicken stock to the soup to enhance the flavor). (If you are being lazy or just need to make it super quick, you can also just shred up a rotissere chicken.)

2. Mix flour, egg and cream… with so much flour & very little liquid, it’s best to use your hands to mix. After you’ve mixed it all up, roll the dough out flat and cut into strips to make noodles. (I LOVE the noodles, for me, they are the best part. So, I usually triple the noodles. As Jeff says, “it’s best when it’s dense with the noodles” and I most definitely agree!)

3. Add noodles, celery and carrots to boiling water (and additional chicken stock), and boil for one hour. *on a side note… because they are homemade noodles, they aren’t going to taste, look or feel like your typical noodle. The thinner & flatter they are, & longer you cook them, they will get more “done”. But they’ll always be a bit doughy. Personally, I love them fat… they’re best that way. Don’t expect them to turn out like your typical “egg noodle”, they’ll be way better.

Enjoy!

xoxo, K
image via here.