Shelly's Yummies

Homemade Noodles:

1/4 cup milk
3/4 tsp salt
2 cups flour


Directions:

1. With whisk, combine eggs, milk and salt. Stir in 2 cups flour with large fork. It will be stiff.

2. Flour surface to roll out. Roll out dough (half at a time). Flour top of dough. Roll quite thin. Sprinkle more flour so it won't stick when rolled. Roll it up and cut on cutting board. Unroll on cookie sheet and add more flour if noodles are sticking together.


3. Throw noodles into soup at the end and cook until tender.

Dash of pepper


Preparation:

1. Start cooking the noodles in their own pot of water. I usually sprinkle just a little bit of chicken bouillon in it to give them some flavor. Cook noodles until very close to done. This takes about 20-30 minutes. So you've got plenty of time to get the rest of the soup ready.

2. Meanwhile, put water, chicken bouillon granules, chicken soup base, cream of chicken soup, minced onion, and pinch of minced garlic in a large pot.


3. I prefer to cook it on medium to help start the flavors to mix together. I use a whisk to make sure the soup mixes into the broth well. Once it is slightly boiling, grate carrots into the pot. These add great flavor and texture. And my kids eat the soup better if they are grated and not chopped. Plus, they cook faster that way. Allow the soup to continue a medium boil.

Once the noodles are almost done, throw them in the broth and let them finish cooking and absorb the flavor. The broth will also thicken from the starch of the noodles. Keep the soup at a rolling boil, being sure to stir often so the noodles aren't sticking to the bottom.


4. Finally, add chicken. Add a dash of pepper for taste. I usually taste test along the way just to be sure it doesn't need a little more chicken soup base or bouillon. The cream of chicken soup usually does a great job of adding great flavor while still keeping the broth very chicken-noodle-like. I let it cook just a couple minutes past the noodles being done to be sure the chicken has absorbed lots of flavor from the broth.

5. After the noodles are done and it has passed a couple of taste tests, serve up with your favorite roll, breadsticks, or just a simple side salad! I promise you won't be disappointed. It's hard to mess this soup up.



Recipe From:
The Recipe Blog

Ingredients:

2 c. beef stock
2 c. finely diced beets
4 med. carrots, diced
1 lg. onion, finely chopped
2 tbsp. butter
1 c. shredded cabbage
1 tsp. lemon juice
1/2 c. thick sour cream

Preparation:

Cook beets, carrots and onion in 2 cups boiling salted water.

Add butter, beef stock and cabbage.

Cook 15 minutes.

Add lemon juice and stir until combined.

Serve in soup bowls, topped with a spoonful of sour cream.

Serves 4-6.

Ingredients:

3 Tbsp vegetable oil
6 med white onions – sliced
1 cup water
8 cups beef broth
2 1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp garlic powder
8 pieces of Texas toast or 4 hamburger buns
8 slices provolone cheese or other white cheese
8 teaspoons shredded Parmesan cheese (the fresh shredded is best)



Preparation:

1. In large saucepan heat 3 Tbsp oil over a medium to high heat.
2. Add onion and saute slowly for 20 minutes until soft. Do not let them brown. Turn down the heat if needed.
3. Add water, beef broth, water, garlic powder, salt and pepper to the onions and bring to a boil.
4. Reduce the heat to a simmer and cook for 45 minutes.
5. While the soup is cooking, prepare your toast or croutons.
6. If you’re using hamburger buns (onion rolls work well too), cut the crowns off the tops so they’re the same thickness at the bottoms of the buns. The crowns can be thrown away.
7. Preheat the oven to 325 degrees.
8. Bake the bread in the oven for 15 minutes or until golden brown and cripsy. These should be cooked directly on the racks.
9. Spoon about 1 to 1 1/2 cups of soup into an “oven safe” bowl.
10. Top the soup with a slice of the baked bread.
11. Place a slice of provolone cheese on top of the bread.
12. Sprinkle 1/2 tsp shredded parmesan cheese on top of the provolone.
13. Set your oven on broil and place the bowl of soup on the middle rack.
14. Broil the soup until the cheese melts and starts to brown in spots (approx 5 minutes).
15. Sprinkle 1/2 tsp shredded parmesan cheese on top and server very hot.


Serves 6-8