Creamy Chicken Noodle soup and homemade egg noodles

Creamy Chicken Noodle Soup

½ chicken, cut up (or about 3 breasts)
Water
2 cans chicken broth
1 cup sliced celery
1 cup sliced carrots
½ onion chopped
1 bay leaf
¼ cup butter
2 tbsp. flour
A couple of shakes of McCormack’s season all
Salt and pepper to taste
½ cup cream
1 recipe homemade egg noodles

In large pot cover chicken with water. Bring to boil. Reduce heat. Simmer 40 minutes or until chicken is tender. Remove chicken. Reserve broth. Bone and shred chicken. Set aside. Sauté celery, carrots, and onion in butter until soft. Add flour. Cook stirring until golden brown. In your large pot, bring all broth to a boil and add veggies, bay leaf, salt, and pepper. Add noodles and cream during the last half hour. Again, I really make this to taste and kind of guessed at the portions for a one family serving. Call me if you have any questions and good luck, Kim


Homemade Egg Noodles

1 egg, beaten
½ tsp. salt
2 Tbs. milk
1 cup flour

Mix all ingredients together, divide into balls (size depends on how long you want the noodles) and roll out thin, coat with lots of flour and then roll. I use a pizza cutter to cut into small sections and pull apart. You can let them sit out for a while, or put right into the boiling soup. The kids love to help with this part 