Chicken Noodle Soup

Soup
1 carton Kitchen Basics chicken stock
1/2-1 carton water
4-5 chicken breasts
4 celery stalks, chopped
1 big onion, chopped
4-5 carrots, chopped
1 garlic clove, minced
1 can cream of chicken soup
salt, pepper, basil- to taste (lots of all of it!)


Homemade noodles
1 cup flour
1 egg
milk to bind (2 egg-shells full)

1. In crock pot, put carton of chicken stock, veggies, and chicken breasts. Add up to a carton of water (or use another carton of chicken stock if you're rich like that!!). Cook on low for about 4 hours, or until chicken is done.

2. Make noodles (I double the recipe) . Combine flour, egg, and milk in mixer and knead a few minutes until the texture feels right (they'll be super thick and hard to roll out) . Roll out and cut into thin strips with pizza slicer.

3. Take out chicken. Add can of cream of chicken. Shred chicken and place back into soup with noodles. Cook another 20 minutes until noodles are done.

4. Eat




The noodles are bland by themselves, but OH SO YUMMY when they soak up delicious soup. You can add a tsp or two of herbs to the dough, if you're into that. And you can make them up to a few hours before and leave them out. They'll dry a bit, but that's cool. I think I actually prefer it that way.

Shout-out to my sister-in-law, Chrissy for the noodle part of the recipe!