MY MOEDERS CHICKEN NOODLE SOUP

 MY MOEDERS CHICKEN NOODLE SOUP

MY MOEDERS CHICKEN NOODLE SOUP

1 deli rotissorie chicken

1 can (49oz) swanson chicken broth

1 onion

1 large carrot

2 celery stalks (optional)

salt and pepper to taste

moeders secret ingredient (1/2 cup butter)

3 eggs, beaten with a fork

3 tablespoons water

1 to 3 cups flour

soup directions

Removed skin from the deli rotissorie chicken and remove all chicken from the bones.

In a large pot bring to a boil; swanson chicken broth, chicken, 1 chopped onion, 1 shredded carrot, and 2 sliced celery stalks.  Salt and pepper to taste.  Once boiling reduce heat to simmer for 45 minutes.  While simmering add 2 tablespoons of butter at a time until broth is perfectly salted.

noodle directions

Beat 3 eggs in a large bowl with a fork.  Add 3 tablespoons of water.  Incorporate flour in small amounts to egg mixture until a solid dough forms.  The dough will be sticky.  Turn dough out onto well floured surface. With well-floured hands, knead dough, incorporating more flour until smooth and no longer sticky.  On a well floured surface roll dough out to desired thickness (1/4 inch).  Rotate or move dough between each pass of the rolling pin to keep from sticking.  Sprinkle with flour as necessary to keep from sticking.  Use a sharp knife or pizza cutting wheel to cut noodles.  Cut the noodles evenly as possible to ensure uniform cooking time.  The noodles will expand when they are placed into the boiling soup.  I suggest1/4 inch wide and 2 inches long.

After the soup has simmered for 45 minutes, bring to a hard boil.  Slowly add noodles and continue to boil for 30 minutes or until noodles are tender to the bite.

Start with the soup and prepare ingredients

Add the large pieces of chicken without breaking them up into small pieces.  The chicken will break up during the cooking process.

bring to a boil and simmer for 45 minutes

time to make the noodles...beat the eggs with a fork and add water

begin to incorporate the flour

once a solid dough begins to form, add the flour to the side of the bowl and slowly incorporate more flour until smooth and no longer sticky

softly knead on floured surface

Roll dough out to 1/4 inch thickness.  Sprinkle with flour as necessary to keep from sticking to the surface and rolling pin.  Rotating the dough between each pass of the rolling pin will also keep it from sticking to the surface.  Cut 2 inch strips with sharp knife or pizza cutting wheel.

cut 1/4 inch wide strips as evenly as you can

bring soup to a hard boil and slowly add noodles, reduce heat  and continue to boil for 30 minutes or until noodles are tender to the bite.

Note:  If needed add more chicken broth or hot water

My Moeder and I in 1965

My mother is known for her love of butter, but my favorite thing she used in the kitchen was flour.  When I was a little girl and she would pull out the flour, I was pretty sure that was a sign she needed my help in the kitchen to make something.

Note:  My Moeder would boil her own chicken and use the stock to make her soup...but I am all about the girl on the go!