We learned that making homemade noodles is pretty quick and easy!
First you mix....
Then you roll......
Then you cut......
(Julie uses a pizza cutter - genius!)
Look at this nifty mat she has!
Then you plop them in the boiling soup.....
As they cook they rise to the top.
Then - wala!! Homemade Chicken Noodle Soup
Julie even made us desert!
Delicious Buttermilk Brownies.
Pay no attention to the woman behind the bin!
Or shall we start playing Where's Waldo.....Haha!
*All those who prefer not to have your picture on the blog no worries, we can edit you out, omit pictures with you in them, or just discretely hide you, haha!
In all seriousness, please call #801-597-0431 and let Sydney G. know if you prefer not to be pictured on the RS blog and your request will be honored no problem.
Homemade Chicken Noodle Soup
3 to 4 chicken skinless breasts (some with bones)
6 to 7 chicken bouillon cubes
14 cups water (or use chicken stock and eliminate bouillon)
8 celery stocks
2 to 3 carrots (Julie likes hers shredded so the kids won't pick them out teehee!)
Pepper to taste
In a large stock pot cover chicken with water, add chicken bouillon, one coarsely chopped onion and half of the celery. cook until chicken comes off bones easily. Strain broth and return to pan. Add the remaining ingredients (add more or less vegetables to taste). Debone and shred the chicken. Return the meat to the broth Let simmer on low heat for several hours, stirring occasionally. Add noodles about 1/2 hour before serving. Cook until noodles are tender.
3 cups flour
1/2 Tablespoon salt
Measure flour and salt into bowl, make a nest in the flour. Break eggs in bowl. Save shells. Fill a 1/2 egg shell with water twice and beat eggs. Pour eggs into nest and and mix into the flour (add more flour or water as needed until dough is stiff)> Lightly knead dough on a floured surface. Roll out on floured surface and cut. (Pizza cutter works well for this.) Cut in 1/2" x 3" strips. Separate and add to boiling soup.