Chicken Noodle Soup . . . From Scratch, Of Course

My husband has been sick yesterday and this morning. When I asked him if he wanted any lunch, he requested, with those puppy dog eyes I can't resist, homemade chicken noodle soup. So, that's what he got. When we were first married, I tried this, thinking it would be difficult. I was wrong. Not only is it easy, but it is also a fairly cheap recipe to make.


1. Put two chicken leg quarters in a pot to boil with 6 chicken bouillon cubes. (Did I mention that I am used to cooking for the big family I grew up in? This will be 3 or 4 meals for us.)


2. While chicken is cooking, chop carrots, onions, and celery and get spices out. I use black pepper, savory, salt (or seasoning salt), and parsley. (I was out of celery, so I used celery salt instead of regular salt. Also, my husband despises the texture of cooked onions, so I use dried minced onion. I like it better with real onion, though.)


3. Make noodles. I used this recipe from Taste of Home. I have always loved making the little well for the eggs and water.


4. Knead dough.


4. Roll dough out, paper thin, and roll up, jelly roll style.


5. Slice into 1/4 inch strips, lay out to dry on paper towels.
6. De-bone chicken, throw chicken, carrots, onions, celery, and spices into pot.
7. Cook until vegetables are tender.

8. Add noodles, cook until tender. (3-5 minutes.)


9. Serve and enjoy! (This is great with homemade bread!)

Now if you'll excuse me, I have soup to eat!