FRANKENMUTH CHICKEN NOODLE SOUP RECIPE - (4.5/5)

Steps:

• Put everything into an accommodating kettle. Bring to boil. Boil 1 minute & reduce to gentle simmer. Cover kettle with lid. Simmer 2 hours. Stir it occasionally. With slotted spoon, remove chicken & vegetables from the broth. Dice the white meat & set aside. Discard skin & bones. Dice some of the carrots to your liking & set aside. Discard the rest. Put broth through coffee-filter-lined sieve, catching cleared broth in another kettle the same size. Chill till all fat comes to top & is solid & can be remove. Return to heat. Add chicken & carrots. Bring to boil. PREPARE NOODLES-Mound 1 cup flour on a board. Make well in center. Add 1 egg to that well, with 1/4 tsp salt & 1 TB cold water. Gradually work into a smooth dough. Knead till smooth, adding enough more flour to keep from being sticky. Wrap dough in waxed paper. Let stand 1 hour at room tern. On floured surface roll dough paper thin. Roll up jelly roll style & slice into thin strips, unwrapping into long noodles. Snip into shorter lengths. Drop into simmering soup. Allow 18 to 22 minutes simmering approximately-or till noodles are tender to the bite (al dente'). Serve soup piping hot. Refrigerate leftover soup, tightly covered, to rewarm in 4 or 5 days. Freeze to thaw & reheat in 4 months. Makes 12 servings. NOTE: For additional flavoring in the broth, add 4 or 5 packets of Herb Ox Chicken Broth Powder - or 2 TB low-salt chicken bouillon powder.