Fall always reminds me of my dear grandma Elaine's Homemade Chicken Noodle Soup! This has always been her specialty and boy, oh boy is it good! The noodles are by far the best part. What is better on a nice crisp fall day then a nice bowl of soup? This one is totally calling your name so here is how ya do it..
Serving Size: 1 Cup
Fat: .5 g
Carbs: 21 g
Fiber: 4 g
Protein: 4 g
Old Points: 3
Here Are Your Ingredients:
3 large chicken breasts
1/2 small onion - diced
2 tablespoons chicken bullian - low sodium
5 carrtos - skinned and diced
4 celery sticks - diced
2 cups whole wheat flour - A.P.
3 large eggs
2 teaspoons salt
2 teaspoons pepper
1/2 cup water (noodles)
4 cups water (broth)
Take your 4 cups water and bring it to a boil in large pan. Place chicken breasts and chicken bullion inside and boil about 15 minutes or until chicken is all white.
While chicken is baking make noodles. In medium mixing bowl add flour, eggs, and water. Knead together dough forms a ball. Sprinkle a tad of flour on dough and on rolling pin and roll out till dough is about a 1/4th of an inch thick. Cut dough cross wise about 1/8th wide.
When chicken is done shred or cut into pieces.
Add noodles to chicken, and chicken broth mixture.
Now add in remaining ingredients salt, pepper, onion, carrots, and celery.
Let simmer on medium heat until carrots are tender and noodles and fully cooked about 20 more minutes.
Tip: if your soup is too runny for your liking add a little flour to broth and mix. This will thicken it up real quick like!
Here is a picture of Grandma you have her to thank for this one!
By the way this picture was taken at our wedding in Cabo Mexico. Look how little KJ is here sad face they grow up WAY too fast!