Homemade Chicken Noodle Soup

Broth:
5 quarts water
(4 cups = 1 quart)
4 to 5 chicken breasts
1 teaspoons onion powder 1 teaspoon celery salt
or
1 teaspoon Bon Appetit seasoning 2 teaspoons salt 1 teaspoon pepper 2 teaspoons white sugar 1 Tablespoon dried parsley flakes 3 Knorr chicken bouillon cubes 1 bay leaf
(You will remove this when the chicken is done)
1 cup milk
2 tablespoons butter
1 package mixed frozen veggies

Noodles:
2 Cups all purpose flour
3 egg yolks
1 egg
2 teaspoons salt
1/4 to 1/2 cup water

I just use a rotisserie chicken from the supermarket, instead of 4-5 chicken breast. I've also made this in the crockpot, allowing an afternoon for the noodles to cook. You can find this recipe at: http://www.justgetoffyourbuttandbake.com/?p=307

Directions
Place water, chicken, seasonings, sugar, bouillon and bay leaf in a large pot and bring to a boil. Reduce heat to medium low and allow to simmer until chicken is done. Remove chicken from broth. Allow chicken to sit on a plate until cool enough to handle. (Sometimes a foam will form on the surface of the broth, simply skim the foam off with a spoon and discard) This is caused from cooking the chicken on too high heat. Use medium low heat when cooking the chicken breasts. When cool enough, shred chicken into coarse pieces. Add milk and butter to broth. Add shredded chicken to broth, then let simmer (with lid on) on very, very low heat, until the noodles have dried for at least 1 hour. Add noodles slowly, separating any that may stick, stirring well after each addition. Cook soup over medium heat, stirring often until noodles are done, & juice has thickened. The flour on the noodles will aid in the thickening process. If you want thicker soup, simply mix well: 1 tablespoon flour with 1/4 cup milk, and slowly whisk into soup….stirring often, so that it doesn’t form lumps. When the noodles are done to your taste (about 1 hour of simmer time, after adding the noodles), serve & Enjoy!
It’s delicious to serve soup, ladled over mashed potatoes. You may want to add shredded carrots to your soup as it is cooking, or other vegetables as well. I like to add shredded cheese & crumbled bacon on top of my bowl of soup!When chicken is cool, shred in small pieces. Add all the shredded chicken to your broth. Drop noodles into boiling broth, slowly. Stirring often between handfuls. Now that all the noodles are added let simmer on med. heat, and stir often.

Noodle Recipe:
Make a well in center of flour, Add egg yolks, egg and salt; mix thoroughly. Mix in water, 1 tablespoon at a time, until dough is stiff, but easy to roll. Knead for about 5 minutes adding additional flour if necessary to make a dough that is not sticky.

Divide dough in 3 or 4 equal parts. Roll dough, one part at a time, into thin rectangle on well floured board. Less than 1/8 ” thick. (Keep the remaining dough covered). Make sure that your dough is well floured. Using a pizza cutter, cut piece of floured dough into 1/4″ strips. Then cut those long strips into shorter strips. (Cut them into the length you desire your noodles) Place cut noodles onto a clean towel to dry, for about 1 to 2 hours. (Drying keeps the noodles separated when you add them to your broth to cook)
Mixture will be crumbly before adding water.Knead until a nice stiff, but workable dough (5 minutes). Divide into 3 balls. I place mine on well-floured parchment paper. Take one ball – floured well – Roll out into rectangle shape. Into a flat rectangle sheet – about 1/8″. With a pizza cutter, slice dough into tiny strips 1/4″ wide. Take pizza cutter, and cut the opposite way to form noodle lengths
Make sure they are WELL FLOURED. Spread noodles out on clean kitchen towels. Let dry for at least 1 hour…while your broth simmers on very low heat.

Serving Size: 10 one cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user BEKACHU.