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| Chicken Noodle Soup II |
This is good on a cold winter night or when you have a cold. In order to make this just right you need to make the noodles ahead of time so that they can dry before putting them in the soup. You can make them the night before and store in an air tight container and place in the freezer.
Ingredients :
- 2 eggs
- 4 tablespoons milk
- 1 teaspoon salt
- 2 cups all-purpose flour
- 8 cups chicken broth
- 2 cups diced celery
- 1 cup diced onion
- 3 cups baby carrots, chopped
- 2 teaspoons minced garlic
- 1 pound chopped, cooked chicken meat
- 1 (16 ounce) package frozen corn kernels
- salt and pepper to taste
- seasoned salt to taste
- 1 cube chicken bouillon
Instructions :
| Prep : 45M | Cook : 8 M | Ready in : 3H45M |
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Notes :
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