Chicken Noodle Soup

When I make Chicken Noodle Soup I don't follow any kind of recipe, except for the noodle making part.  But if I had to write something down, this would be closest to it.  You will notice in my picture that I didn't have any celery on hand . . . oops! Oh well, I had already started to make it before I realized this fact.

Chicken Noodle Soup

*About 8 cups water

*chicken bouillon (1 tsp for every cup of water you use)
*2 c. chopped carrots  

*2 c. chopped celery 

*2-3 small potatoes, cut into small bite-sized pieces

*3/4 c. onion

*garlic clove, minced

*2 c. cooked and cut chicken
 * uncooked noodles (see recipe below)

*can cream of chicken soup

Boil potatoes, carrots, celery, onion, noodles, and garlic in about 8 cups or more water flavored with bouillon.  When everything is done (about 10-12 minutes), add cream of chicken soup and cooked chicken.  Add salt and pepper, garlic salt, or more bouillon depending on taste preferences.  

Noodles

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

**Mix all together, use your hands if needed.  Turn out onto well-floured surface and roll thin.  Cut with pizza cutter into thin noodles.  Drop into boiling water. It takes about as long to cook them as it does to cook the vegetables, so add everything around the same time.  MY BOYS LOVE NOODLES, I usually triple the recipe!

Note: Sometimes when I am in a hurry, I cheat and use the premade noodles from Costco.  They are not as good, but they work.  If I do use these, they take longer to cook so I add them to my bouillon and water very first thing and they get a head start on cooking while I cut up the vegetables.  They take about 18-20 minutes to cook and the carrots, potatoes, celery etc. will take about 12 minutes.  

--Ways to cook your chicken:  I use my own bottled chicken which is super convenient, but you can also boil your chicken in chicken bouillon, water, and garlic for about 20 minutes and then shred it.  What's even better is to cook chicken in your crock-pot all day with water, bouillon, and garlic on low about 6-8 hours.  This is the tastiest and most tender way.