Monday, April 11, 2011

Chicken Noodle Soup and Mashed Potatoes

This one is a classic, passed down from Grandma Brimhall (my mothers mom). She is on the right. Grandma Malaska is on the left. They are eating pancakes, but this isn't a pancake recipe. I don't know how it started, but I always remember having homemade chicken noodle soup on mashed potatoes. Maybe it was a creative use of left overs? Maybe it was created for the sensitive toothed? I'm not sure, but it is always hot and hometown good. What you do is put mashed potatoes at the bottom of your bowl then pour steaming hot chicken noodle soup on top. That's all! We also always use homemade noodles that are easily cut up and boiled faster then all get up.

Chicken Noodle Soup

4 to 6 chicken thighs

1 cup diced onion

1 cup diced celery

1 diced carrot

2 cloves minced garlic

salt and pepper to taste

8 cups water

2 chicken bullion cubes


2 eggs

2 cups flour

1/2 tsp salt

Simmer chicken in water and 1 tsp salt for 1 hour.

Meanwhile, beat egg and add enough flour to make a stiff dough. Roll out like a pie crust to 1/8" and cut long wide noodle strips. Use plenty of flour to dust noodles. Lay on floured surface till ready for use.

When chicken is done remove from broth to let cool, then remove bone and skin and chop into bite size pieces. Strain the broth and remove excess oil. But it back in the pot and add diced veggies and simmer till tender. Taste broth and add bullion if needed. Bring broth to a boil and add noodles, cook till al dente and add chicken meat. Serve warm over mashed potatoes. Men love this meal! (at least that is what my mom says)

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