GRANDMA ILENE'S CHICKEN NOODLE SOUP

1 frying chicken (approximately 3 lbs.)  OR use chicken bouillon in water and add cut-up chunks of

                                                                         cooked chicken after the vegetables are soft      

4 carrots, sliced              

 4 celery stalks, sliced                        

 2 onions, diced

4 peppercorns or 1/4 t pepper      
1 T salt (or to taste)                   
Optional: bay leaf, parsley, thyme            

Noodles

In LARGE pot, combine chicken and enough water to cover 3/4 of the chicken (about 12 C of water). Bring to a boil; simmer 15 min. Add vegetables and seasonings. Simmer, covered, 45 min. or until chicken is tender. Remove chicken from broth; cool. Remove chicken from bones and cut into bite size pieces (half of the chicken pieces can be frozen and used in later meals).  Skim fat from the top of the broth. Bring to boil; add noodles and chicken pieces and simmer 20 minutes until noodles are ready.

HOMEMADE NOODLES

2 eggs, beaten               

4 T milk                  

1 t salt                     

 2 C flour

Combine egg, milk, and salt. Add flour to make a stiff dough.  Roll very thin. Let stand 20 minutes. Slice into noodle-sized rectangles.

Let dry for up to 2 hours, if possible. Drop into boiling soup. Cook 10 minutes or until done.

 

We ate this at Great-Grandma Ilene's house out on the ranch.  She loved to serve the soup over mashed potatoes.