Today the sun is out and the temperatures are going to be in the upper 40’s. It’s time to celebrate!
If you follow me on Instagram, you’ve seen photos of our weather. While many enjoy blossoms and warming this time of year, we get to enjoy…. more snowstorms. I’ve been having my own fits with Cabin Fever.
That being said, a good bowl of warm soup is still very welcome. Here’s the recipe for some homemade chicken noodles soup, just like your Grandma used to make. The egg noodles make it very hearty. Enjoy!
Chicken Noodle Soup with Egg Noodles
1 onion, minced
4 stalks of celery, minced
2-4 large carrots, peeled and minced
2 Tablespoons olive oil
1-2 boneless, skinless chicken breasts, boiled and shredded
6-8 cups chicken broth
2 Tablespoons parsley
1 Tablespoon basil
Salt and pepper to taste
Heat olive oil in a large saucepan. Add minced vegetables, and cook until they are fragrant and start to brown. Add shredded chicken breast, parsley, basil, and chicken broth. Bring to a boil. While you are waiting for it to boil, make the egg noodles.
2 cups flour
4-6 Tablespoons milk
In a mixing bowl with a dough hook, combine eggs and flour. Mix together. Add milk, a tablespoon at a time, until a dough forms (pulls from sides but isn’t so stiff it’s hard to roll out). Spray your counter with oil, and roll out the dough as thin as possible and in the shape of a rectangle. Cut with a pizza cutter, and immediately add to the boiling broth. Add a few at a time, and stir before adding more (you don’t want them to clump together). Boil until the noodles are plump and firm. Remove from heat. Serve with your favorite side of bread.