SOUP INGREDIENTS:1 T. butter
1/4 c. dried onion flakes
(or ½ c. chopped onion, cooked in 1 T. butter)
4 T. dried celery
(or ½ c. chopped celery, cooked in 1 T. butter)
1 c. dried carrots, rehydrated with 1c cool water for 20 minutes (or 1/2 c. sliced carrots)
5 (14.5 oz. ) cans chicken broth
½ lb. chopped cooked chicken
½ tsp. dried basil
½ tsp. dried oregano
salt and pepper to taste
1 ½ c egg noodles or homemade noodles*
Stir together broth, carrots, chicken, noodles, basil, oregano, salt and pepper in a large pot. If using dried onion and celery place directly into pot. If using fresh onion and celery cook in butter until tender, about 5 min. and then add to pot. Bring to a boil. Reduce heat and simmer 20 minutes
HOMEMADE NOODLES:
2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. Allow to air dry before cooking.
