The Best Chicken Noodle Soup
 
Ingredients
  • FOR THE NOODLES:
  • 2½ cups All Purpose Flour
  • Pinch of Salt
  • 2 Eggs, beaten
  • 1 Tbs. Butter, softened
  • ½ cup Milk
  • FOR THE SOUP:
  • ½ onion, diced
  • 1 clove garlic, minced
  • 2-4 carrots, diced
  • 2-3 ribs celery, diced
  • 1 Tbs. dried Parsley
  • 1½ - 2 cups cooked shredded or diced chicken
  • 6-10 cups chicken stock, or to your liking
Instructions
  1. FOR THE NOODLES:
  2. Mix salt and flour together.
  3. Add the eggs, butter and milk.
  4. Knead for about 5 minutes or until smooth. You can use your stand mixer or bread machine on "Pizza Dough" cycle to do the work for you.
  5. Roll out dough as thin as you can (1/8" thickness is ideal).
  6. Once dough is at desired thickness, roll it into a log.
  7. Slice the log to make uniform noodles, ⅛-1/4" wide.
  8. Make sure all noodles are unrolled and allow to air dry thoroughly before cooking. Use a cookie rack for quicker drying time.
  9. FOR THE SOUP:
  10. Combine all ingredients in a stockpot.
  11. Cook on low for 1-3 hours. Noodles should be soft and tender.
Recipe by momsbyheart.net at http://momsbyheart.net/the-best-chicken-noodle-soup-ev-ah/