Stroud's Chicken Noodle Soup

Recipe Junkie's Note:

From a little cookbook called Elephant Stew

• Total Time: 1 hrs
• Prep Time: 1 hrs
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 4 cups canned chicken broth
• 4 cups water
• 6 chicken thighs
• 3 carrots , diced
• ¼ cup fresh parsley
• salt and pepper
• 1 dash Worcestershire sauce

Noodles

• 2 eggs
• ¼ teaspoon salt
• 1 ½ cups flour

Directions:

1. Combine broth and water.
2. Simmer thighs, carrots and parsley in stockpot 45-60 minutes or until meat is very tender.
3. Remove chicken from stock.
4. Pull meat from bones.
5. Return to pot.
6. Remove pot from heat.
7. For noodles:.
8. Beat eggs and salt until smooth.
9. Beat in 2/3 c flour.
10. Continue adding flour up to a toatl of 1 and 1/2 c until a pliable dough is formed.
11. Knead dough 5 minutes on a lightly floured board.
12. Roll dough about 1/16th inches and use a sharp knife to cut it into 1/2 inch wide noodles 2 inches long.
13. Return soup to stove and bring to simmer.
14. Add noodles, salt and pepper and worcestershire sauce.
15. Simmer 7-10 minutes or until noodles are cooked through and tender.