In the middle of what seems like the longest heat wave in history, my 4 year old came down with a head cold. Last weekend I had noticed homemade egg noodles at the Phil’s Family Farm booth at the KGFM, so this weekend I stopped by Phil’s and picked up 2 8oz bags of the homemade narrow egg noodles.
I have a family recipe for chicken noodle soup that calls for boiling a chicken until all that is left is tasteless muscle fiber and using the resulting broth for the soup base. I had also picked up a free range fryer from Phil’s, but it seemed like such a waste so I opted to use organic chicken broth instead. I use Pacific Natural Foods low sodium, but any broth you use should be fine.
Chicken Noodle Soup
8 cups chicken broth
3 organic carrots, peeled and thin sliced
8 oz. egg noodles
Salt and pepper to taste.
Bring broth and carrots to a boil then reduce heat to a simmer. Cook for 20-30 minutes or until carrots are cooked to desired tenderness. Add noodles and cook 7-10 minutes or until noodles are done. Salt and pepper to taste. Makes about 7 servings.
