Homemade Noodle Chicken Noodle Soup

Option 1: Rotisserie Chicken (Meat removed and cubed refrigerate until ready to use) or Option 2: 2 bone in Chicken Breasts

***Start first with sauteing vegetables in crock pot with liner for easy cleanup. See sauteing vegetables.

Chicken Stock Directions:

*In a stock pot with 2/3 to 3/4 full of water (remember water will evaporate) add the chicken bones from the rotisserie chicken and bring to a boil and low-boil uncovered for 2 hours on medium-low heat (Remove chicken bones and pour chicken stock through a mesh seive and pour back into the stock pot, bring back to a boil; add chicken or for the uncooked chicken breasts, bring same amount of water to a boil and the breasts and boil for 1 hour. Then for 2 option remove chicken from the water and shred or cube the chicken. Then for options 1 and 2 add shredded/cubed chicken to the crock pot with the sauteing vegetables and herbs. Add homemade noodles to chicken broth in stock pot cook noodles for 5 to 6 minutes. Then add noodles to crock pot with chicken and vegetables. Keep warm in crock pot until ready to serve.

Ingredients:

*1 Cooked Purchased Rotisserie Chicken, cut into chunks (see above) or 2 uncooked Chicken Breasts

*1 medium Onion, diced

*2 tablespoons Butter

*1 tablespoon Extra Light Olive Oil

*4 sticks of Celery, chopped

*1 heaping cup Carrots, sliced

*2 cups Chicken Stock, canned/box low-sodium

*1/2 teaspoon Kosher Salt or Freshly Ground Sea Salt or to taste

*1/4 teaspoon Freshly Ground Black Pepper or to taste

*1/4 teaspoon dried Oregano Leaves

*1/4 teaspoon dried Thyme Leaves

*1/2 teaspoon Garlic Powder

*Homemade Noodles, recipe below

*2 Tablespoons Dried Parsley Flakes Or Fresh chopped Parsley, add at the end of cooking soup and save some for garnish

Sauteing Vegetables:

In a crock pot on high sauté/cook the butter, oil, celery, carrots, 2 cups boxed or canned chicken stock, oregano, thyme, salt and pepper. Cook for 2 hours then add cubed or shredded chicken and cook noodles with homemade stock see recipe below.

Noodles

*1 and 1/2 cups to 2 and 1/2 cups flour, add 1 and 1/2 cups at first then add more flour as needed

*1/4 teaspoon Baking Powder

*1/4 teaspoon Kosher Salt

*2 Eggs, room temperature

*1/2 cup Milk, room temperature

*1/4 cup Butter, melted

Directions:

Whisk together in a bowl the flour (1 and 1/2 cups), baking powder and salt. Make a well in the center of the flour and add the eggs, milk and butter. Mix together (I like to mix with my hands) adding more flour, kneading, making a semi-sticky dough.

Place dough on a floured food safe surface. Roll out dough about a 1/4 inch or desired thickness. Use a multi-roll expandable pastry cutter or cut with a knife/pizza cutter etc… into about 1/4 inch strips, then cut strops into 1 and 1/2 to 2 inch strips or as desired.

Cook noodles in the strained boiled chicken stock, cook noodles until they float to the top about 5 to 10 minutes depending how hot stock water. Then add to the crock-pot with vegetable and chicken mixture. Turn crock pot to low and cook another 30 minutes. Enjoy! Leave on warm until ready to serve. Cool and refrigerate any of the leftovers.

Enjoy!

Lindy and Jamie