Tuesday, December 22, 2009

CHICKEN NOODLE SOUP from the kitchen of Georgina Anderson

Clean and boil one chicken - add sage, salt, and onions for flavor. Cover with water and cook to done. Remove and let cool. Remove meat from bones and chunk. To the stock left in the kettle, add carrots, onions, celery - in your desired amounts. Can add frozen peas when near done - or other veggies. Cook to done. Season. Add granules of chicken bouillon and season to taste. Add cut up chicken. Let simmer until flavors mix. Add homemade noodles and simmer.


2 eggs
1 2/3 cup flour
1 tsp. salt

(An extra egg makes them more tender). Beat eggs, add rest and mix well. If necessary (hard to form into dough), add 1/4 cup water. Make into a ball. Put on floured board and roll. Cover with flour and fold over, roll again, and repeat procedure. When layers are stacked, slice thinly and shake to loosen and lengthen. Add to soup.


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