{Creamy Chicken Noodle Soup with Homemade Noodles}

January is not my favorite month, its freezing and dreary and blah. So far this January, my entire family has been sick with some kind of chest cold, that starts with a high fever…horrible.
My Mother in Law brought us Chicken Noodle Soup for dinner the other night, and it totally hit the spot. It’s the best chicken noodle soup recipe in the world, in my opinion.
I have been making it for my family for a long time, and it’s our favorite. It’s creamy but not thick. It’s full of flavor, and the homemade noodles are out of this world. And for some reason, food always tastes better when someone else makes it for you.

3 chicken breasts
3 cans chicken broth
1 cup water
4-5 celery stalks, chopped
4 carrots, chopped
3 chicken bouillon cubes
1 onion, halved
1 tsp dry thyme
1 bay leaf

I place the chicken breasts in the crock pot frozen along with all the other above ingredients. I cook this all together for about 6 hours on low. Then I shred the chicken and scoop out the onion.

2 Cans of cream of chicken soup and turn the crock pot on high to bring to a slight boil.

1 egg beaten
2 Tbs milk
1/2 tsp salt
1 cup flour
Black pepper

Mix this all together, if the dough is too sticky to handle add a little more flour. Roll out as thin as you can get the dough (because they thicken up as they cook) on a floured surface and cut into long strips and then once down the middle. Add to the boiling soup and cook for about 5-10 minutes.

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