Homemade Chicken Noodle Soup

For years my family ate chicken noodle soup out of a can. And it was okay, but not exactly the healthiest option or the tastiest. Then one day Mom was browsing through a family cookbook and found these recipes:

Grandma Hetrick's Homemade Noodles

3 egg yolks

1 whole egg

3T. cold water

1tsp. salt

2 c. flour

Beat eggs and add water and salt. Stir in flour and mix with hands. Divide dough into 2 parts and roll out each piece as thin as possible on floured surface. Roll up as for a jelly roll and cut with sharp knife into strips of desired size. Shake out noodles and place on towels to dry (can be cooked immediately).

For soup go ahead and cut long strips shorter and place in soup.

Aunt Clara’s Chicken Soup

Start with several pounds of chicken breasts with the skin on and bone in. Boil in large pot with 1 cup celery, 1 onion and carrots (per your Taste). Salt and pepper. Bring to a boil, then allow to simmer for several hours. Remove chicken. Add 3 teaspoons chicken bouillon. Then add homemade noodles and after cleaning the skin and bones from chicken, return that to the pot also. Boil about ½ hour.

The longer you let it stand or simmer the thicker the broth will be, and the noodles will become thicker. Our family likes it better that way. You could just put it in the fridge and serve the next day.

This is one of the only two soups my dad likes and his favorite of those two - partly because it's so thick and filling.