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Egg Noodles:
1. Add eggs and milk to small bowl. Whisk to combine. Stir in salt and flour.
2. Dough should be stiff. On a floured surface roll dough out really thin, 1/8 of an inch.
3. Let dry 30 minutes and then cut into thin slices.
4. Place on wax paper and let air dry.
Chicken Soup:
1. Add chicken broth, diced celery, diced onion, chopped baby carrots, and minced garlic to stockpot.
2. Add cold water. Bring to a boil over medium high heat.
3. Reduce heat to low. Simmer 2 hours.
4. Stir in chicken meat and whole kernel corn.
5. Stir in chicken bouillon cube, seasoning salt, salt and pepper. Simmer 30 minutes. Add water if necessary.
6. Stir in noodles gradually. Simmer 15 minutes. Serve hot.
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