This month we were challenged to make chicken noodle soup for “Mom’s”-what a hardship 🙂
Can you imagine anything more comforting?  I certainly can’t.  I found a great creamy version that is going on my “make again soon list”.  I like this especially since it had quickie instructions for homemade noodles too.

I got it from sotastysoyummy where I’m now a happy new follower.

Creamy Chicken Noodle Soup
3 tablespoons butter
1 pound chicken, cut into bite sized pieces
½ onion, diced
3 large carrots, peeled and diced
½ teaspoon parsley
½ teaspoon thyme
¼ cup flour
7 cups chicken broth, preferably homemade
½ teaspoon salt
½ teaspoon pepper
2 cups egg noodles, recipe follows
1 cup milk

I added a small white turnip and celery just because I had them in the house and small one can be fooled into eating veg if they are in soup.

Melt butter in soup pot over medium heat. Sauté onions and chicken, until the onions are translucent. Add carrots, parsley and thyme, sauté for a few minutes until the carrots begin to soften. Stir in the flour until it is incorporated, about 2 minutes.

Add broth, salt and pepper, stir and bring to a boil.

Add noodles and boil for 10 to 15 minutes more, stir in milk during the last 5 minutes of cooking.

Egg Noodles
2 cups flour
3 egg yolks
1 egg (I just used 2 whole eggs and they worked great)
2 teaspoons salt
¼ – ½ cup water

Measure flour into bowl; make a well in the center and add egg yolks, whole egg and salt. With hands, thoroughly mix egg into flour. Add water, 1 tablespoon at a time, mixing thoroughly after each addition. (Add only enough water to form dough into a ball.). (yeah, I just bunged everything together)

Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes. You can also knead it in your Kitchen Aid Mixer with the dough hook attachment. Cover; let rest 10 minutes.

Yes, I know I could have had nicer pictures if I’d blocked the light but we haven’t had a lot of sunlight lately and I just didn’t have the heart.

Divide dough into 4 equal parts. (I just rolled the whole thing) Roll dough, 1 part at a time, into paper-thin rectangle on a Silpat, keeping remaining dough covered.

Roll rectangle around rolling pin; slip out rolling pin. Cut dough cross-wise with a pizza cutter into 1/8-inch strips for narrow noodles and ¼ -inch for wide noodles. Shake out strips and place on towel to dry, about 2 hours.

OR this is what got done in our kitchen:

Hand crazy, kitchen toddler a knife and a chunk of the dough while you cut little squares.

 (I just added mine right away and the soup was amazing-we’ve had it twice since and the neighbours beg at the door from the smell of it 🙂 

Toddlers get hungry when they are waiting for soup, and scary.)