Recipe: Chicken and Slippery Noodle Soup

CHICKEN AND SLIPPERY NOODLE SOUP

"Flavorful homemade noodles are the secret to this old-fashioned soup."

Chicken and Broth (recipe follows)
FOR THE NOODLES:
2 cups all-purpose flour
1/2 cup water
2 tablespoons vegetable oil
1/2 teaspoon salt
FOR THE SOUP:
2 medium carrots, sliced (about 1 cup)
2 medium stalks celery, sliced (about 1 cup)
1 small onion, chopped (about 1/4 cup)

Prepare Chicken and Broth; reserve cut-up chicken.

TO MAKE THE NOODLES:
Mix flour, water, oil and salt in medium bowl. Stir in additional water, 1 tablespoon at a time, if necessary, until dough is stiff but easy to roll. Roll dough to 1/4-inch thickness on lightly floured surface. Cut into strips, 2x1 inches. Set aside.

TO MAKE THE SOUP:
Add enough water to broth to measure 5 cups. Heat broth, chicken, carrots, celery and onion to boiling.

Drop noodles, one at a time, into boiling broth; reduce heat. Cover and simmer about 15 minutes or until carrots are tender. Let stand uncovered 10 minutes.

CHICKEN AND BROTH

1 (3 to 3 1/2-pound) cut-up broiler-fryer chicken
4 1/2 cups cold water
1 teaspoon salt
1/2 teaspoon pepper
1 stalk celery with leaves, cut up
1 medium carrot, cut up
1 small onion, cut up
1 sprig fresh parsley

Remove any excess fat from chicken. Place chicken, giblets (except liver) and neck in Dutch oven. Add remaining ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover and simmer about 45 minutes or until thickest pieces of chicken are done.

Remove chicken from broth; cool chicken about 10 minutes or just until cool enough to handle. Strain broth through cheesecloth-lined sieve.

Remove chicken from bones and skin; cut up chicken. Discard bones, skin and vegetables. Skim fat from broth. Use immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Back to Homemade, Betty Crocker Creative Recipes, No. 61, October 1991