Flu season is here, and there’s nothing better to stop a runny nose and a sore throat than a soothing bowl of chicken noodle soup. I love my grandma’s recipe, complete with homemade noodles. If you try this creamy version with thick, bouncy noodles and tender chicken breast, you’ll never go back to the slimy mushy canned stuff. The bonus? It freezes well. Make a double batch so you won’t have to actually cook it when you’re sick!
1 cup flour (I use half wheat and half white)
1/2 tsp salt
2 tbsp milk
Add all ingredients to an electronic stand mixer (this dough is too thick to mix with a hand mixer).
Using the dough hook, mix the ingredients, starting on a slow speed and then advancing to a medium speed after the ingredients are combined.
Roll out the dough on a lightly floured surface to about 1/4 thick.
Cut with a pizza cutter.
3-4 chicken breasts
4 cups water
2 cups chicken broth
2 Tbsp butter
1/4 cup flour
1 cup milk
a few pinches of dried parsley
salt and pepper to taste
Put 3-4 chicken breasts in a pan with the water and broth. Bring to a boil and then reduce the heat and simmer from about 30 minutes or until the chicken is cooked through.
Remove the chicken to a cutting board and let it rest until it is cool enough to handle.
In a separate pan, melt butter over low heat. Add flour and stir constantly for 1 minute. Slowly add milk, mixing until smooth.
Slowly add the mix to the simmering chicken broth, mixing constantly.
Add the parsley, salt, and pepper.
Dice the chicken and add it to the pot.
Add the noodles, cover, and cook for about 15 minutes, or until cooked through.
Serve and enjoy!
What’s your favorite winter recipe?