Put into Large Pot
Shredded Rotisserie Chicken or two Cooked Chicken Breasts
(Cook 2 frozen Chicken Breasts, salt and pepper at 350 Degrees for about 45 minutes, then Shred with forks)
2 cans chicken broth
2 chicken bullion cubes
5 peeled and chopped carrots
5 chopped stocks of celery
salt and pepper to taste
1/8 tsp chopped rosemary (you can use dried)
6 cups water
Low Boil for 20 minutes until carrots are fork tender.
Add 1/2 package of egg noodles and cook according to package directions.
Note: Last night I made Whole Wheat noodles and they were easy and delicious. Just use them in place of the egg noodles.
Homemade Noodles
4 cups Whole Wheat Flour (I grind hard white wheat)
2 large well beaten eggs
4 T milk
1 tsp salt
Combine all ingredients into a stiff (and slightly sticky) ball. (I dropped all ingredients into my Kitchenaid with the dough hook attachment and it took 1 1/2 minutes on speed 2, I did not beat the eggs first). On a lightly floured surface roll dough until very thin. Let dry 1- 1 1/2 hours. Cut into 1/2 inch strips with a pizza cutter. You can store in a container that is not airtight until ready to use.
Drop into boiling soup or water. Cook 8 to 10 minutes. Makes 16 ounces or 6 cups.
