Homemade Soup

Even though I am still mourning the loss of summer (my favorite time of the year), I am enjoying the cooler weather of fall. And there is nothing like cooler weather to make me start thinking of soups and stews. Especially homemade ones. So I am thinking about making some Homemade Chicken and Noodle soup soon - it is one of my families favorites. Here is how I make it:

HOMEMADE CHICKEN AND NOODLE SOUP

Fill a pot that will hold the amount of soup you want with water and boil a chicken until it is done. Remove the chicken and let cool. While it is cooling prepare the noodles:

In a stainless steel bowl mix:

2 cups flour

3 egg yolks

1 egg

1 tsp salt

1/2 cup water

I kneed the dough and then roll it out flat. After it is rolled out I then use my secret ingredient: nutmeg.

Sprinkle the nutmeg lightly over the surface of the dough and roll over it a time or two with the roller to press it in. Then I cut the noodles into 1/2 inch strips and throw them in the cooking broth. I also add about 2 tbsps. of chicken bouillion to the broth. Then I debone the chicken and add the meat to the broth and let it all simmer for about 30 minutes. It is absolutely delicious and the left overs are even better!
You can roll out your pasta much thinner, but I like the "dumpling" texture I get when I make them a little thicker. They are a kind of a cross between a noodle and a dumpling. It sounds labor intensive, but it's not - it goes together very quickly. And it smells wonderful in your house while it's cooking. Put a few biscuits in the oven and you have a perfect fall menu.