My dad makes the most delicious chicken noodle soup all from scratch! I found this recipe in my cookbook from BYU-I and it is pretty easy and yummy. My family loves what we call "Chicken Goop". I find that we can have this as a soup one day and the next day we can thicken the sauce that is left with corn starch for Goop.
Ingredients
6 cups water
2 chicken breast halves
3 chopped carrots cut small
1 small onion chopped
2 teaspoons salt
3 teaspoon chicken bouillon
pinch of garlic salt
pinch of pepper
*can of peas, drained
Directions for Homemade noodles
3/4 cup flour
2 eggs
In a bowl, beat eggs until frothy with a fork. Slowly add flour and mix well with fork. Knead with hands. Roll out very thin on a floured cutting board and cut into 1/4 inch strips. Use immediately or dry and store in an airtight container.
Directions for Chicken Soup
Combine all soup ingredients in stockpot. Bring to a boil and reduce to a simmer until chicken is cooked through, about 35 minutes. Using a slotted spoon, transfer chicken to a cutting board and cool slightly. Cut chicken in bite sized pieces. Return chicken and homemade noodles to soup and simmer ten minutes. Serve with fresh, chopped parsley sprinkled on top.
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