Emery Kid’s Favorite Chicken Soup

2 –3 chicken breast, cooked and chopped
5 – 6 carrots, sliced
1 onion, diced fine
4 – 5 stalks celery, chopped
3 chicken bouillon cubes
Salt and pepper to taste
Parsley, dried or fresh added at the end
Homemade noodles (recipe for double batch follows)

Homemade noodles:
2 eggs
4 Tbsp. Water or milk
1 tsp. Salt
2 cups flour.

Boil chicken breasts in a Dutch oven pan of water, about 11/2 inches from the top of pan with chopped onion and bouillon cubes. When chicken is done remove from liquid and let cool until it can be chopped. Add sliced carrots and celery to chicken broth. Cook until tender.

Homemade noodles: Mix all ingredients together and roll out thin on a floured counter. The children love to help make this soup because of all the chopping and cutting. Let the children use a pizza wheel cutter to cut the noodles into squares. Experiment with different size noodles to see what size your family prefers.

Add the noodles and chopped chicken to the pot. Bring to a boil. Then simmer for about 10 minutes, until noodles are done.

This soup can be thickened with a little cornstarch in water or for a richer flavor add a can of Cream of Mushroom or Cream of Chicken soup

Jan Emery