Homemade Noodle Soup

Noodle Soup

Stock
Flour
Egg
Celery
Salt and Pepper

Why buy canned soup when you can make a delicious homemade version without all the added chemicals and preservatives.

This is one of those recipes you will want to keep in your repertoire of recipes to cook when a loved one is sick or you just want a comfort food to warm the soul. This one will do it!

Two quarts of stock, put in a kettle and let come to a boil. To make the noodles, break an egg in a bowl, put in a pinch of salt and work in as much flour as it will take. Then put on the pastry-board and mould smooth. Roll out as thin as possible. Rub a little flour over the surface, begin at one end and make into a compact roll. Cut this into very thin slices. Sprinkle a little more flour over them and shake them loose, Chop fine a handful of green celery leaves and put noodles and leaves in the stock and boil fifteen minutes. Add pepper and salt to taste. (You can add other seasonings and vegetables like carrots)

To make Chicken Noodle Soup, cook your chicken how you choose. You can bake or boil. I boil mine, then pull the meat off the bones and strain the broth to use for stock and place chicken in my noodle soup.

Source: The American Woman's Cook-book (1910) by Ella M. Blackstone