As the weather turns colder, I always try to make a batch of chicken noodle soup. Not just any soup, but the same recipe my great-grandmother used to make (more of a dumpling style soup). Talk about comfort food. It is one of those home-made recipes that can be modified to fit any amount of time you have available. I wanted to share the recipe with you.
It begins with chicken broth – this is the part that can be modified. If you have all the time in the world, you can do it like my grandma did and boil your chicken, separate the meat out, strain the broth, cool and skim the fat off. If time is not on your side, you can do what I do. I buy a nice chicken broth and cut up frozen chicken breast meat into cubes and cook in a bit of oil and butter. Either way, at the end of this step you have a nice broth and some chicken meat cooked well and ready to add noodles.
The recipe for the noodles is easy. Work 2-3 Tbsp butter into 1 1/4 cup of flour until mixture resembles corn meal. Add 1/2 tsp salt and 1 egg. Work together and then add 5 Tbsp milk (evaporated milk, cream, buttermilk, or in a pink just regular old milk). Roll out as thin as you want the noodles and cut strips with a pizza cutter – I added that part, the old fashioned way took too much time. Drop noodles one by one into the boiling chicken broth and chicken. Cook for 3-4 minutes after the last noodle has been dropped and then add 1 can cream of chicken or cream of mushroom soup for extra flavor. Enjoy!