EGG NOODLE RECIPE

At family reunion's my favorite little aunt Leona made chicken and noodles and I loved them. It is one of the memories I think of when I was little. I never saw her only at reunions but she gave me her address and we would write each other back and forth and I loved her so much for spending time to write me. It made me feel so special. After she died my second cousin Wilma started making them. They were just like Aunt Leona's and last year I asked her for the recipe and she said there was no recipe she just knew from learning from her mom (Leona's sister). Don't you just hate hearing that haha. All the best old family recipes have no recipes they are just passed down from experience. After hearing there was no recipe I came home to look online how to make home made egg noodles with the ingredients she told me she used. This one is it. The first time I made them they turned out okay. I used the pasta attachment on my kitchen aid mixed and it worked. You really have to just keep making them to get the consistency right.



http://allrecipes.com/Recipe/Egg-Noodles/Detail.aspx

Ingredients

2 1/2 cups all-purpose flour
1 pinch salt
2 eggs, beaten
1/2 cup milk
1 tablespoon butter
Directions

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.
To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
Nutritional Information

Amount Per Serving Calories: 206 | Total Fat: 3.8g | Cholesterol: 66mg Powered by ESHA Nutrient Data

PEA SOUP

Ingredients
4 cups cubed peeled potatoes
1/4 cup butter, cubed
12 cups chicken broth
4 cups fresh or frozen peas
1/4 cup minced chives
Directions
In a Dutch oven, saute potatoes in butter until lightly browned. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. Stir in peas; cook 5-8 minutes longer or until potatoes and peas are tender. Cool slightly.
In a blender, process soup in batches until smooth. Return all to pan and heat through. Sprinkle with chives. Yield: 16 servings (4 quarts).

HOMEMADE CHICKEN NOODLE SOUP

HOMEMADE CHICKEN NOODLE SOUP

Indredients:

2 potatoes peeled and diced
1 cup carrots diced
1 onion diced
2 cups egg noodles
1 can peas
3 chicken breasts
1 tbs vegetable oil
garlic powder
salt pepper to taste

In large pot bring water and chicken to boil and cook until done. Keep chicken broth on stove and dice chicken.
In large saucepan add vegetable oil and add all vegetable except peas and cook until tender. If vegetables start to stick add in 1 cup water. Add vegetables to large pot of chicken broth. Add peas and diced chicken. Season with garlic powder, salt, and pepper. Add in 2 cups egg noodles. Soup is ready when egg noodles are tender. Be careful not to over cook or noodles will become soggy.

*This recipe is one I made up with what vegetables I had available. Any vegetable can be replaced with something different. I also like adding in celery when I have it on hand. This recipe is just simple when you want something quick.

SPLIT PEA SOUP

SPLIT PEA SOUP

Ingredients
1 can (49-1/2 ounces) chicken broth
1-1/2 pounds smoked ham hocks
2 cups each chopped onions, celery and carrots
1 package (16 ounces) dried green split peas
2 bay leaves
Salad croutons, optional
Directions
In a 4- or 5-qt. slow cooker, combine the broth, ham hocks, vegetables, peas and bay leaves. Cover and cook on low for 8-10 hours or until peas are tender.
Discard bay leaves. Remove meat from bones; cut ham into small pieces and set aside. Cool soup slightly.
In a blender, cover and process soup in batches until smooth. Return soup to slow cooker; stir in reserved ham. Heat through. Garnish with croutons if desired. Yield: 7 servings (about 2-1/4 quarts).

CHICKEN TORTILLA SOUP

CHICKEN TORTILLA SOUP

After having several restaurant versions, this is still my favorite.

*the only change I made was choosing a black bean & corn salsa and tostitos chips for the top

6 corn tortillas (6 inch), divided
1-1/2 tsp. oil, divided
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cans (14 oz. each) chicken broth
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa
1 cup frozen corn
1 cup KRAFT Shredded Cheddar Cheese
make it
HEAT oven to 400°F.

CUT 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

MEANWHILE, finely chop remaining 4 tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.

SERVE topped with cheese and tortilla strips.