The Picky Eater's Chicken Noodle Soup

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 cups flour
• 2 teaspoons salt
• 1 whole egg
• 1 egg yolk
• 1 (3 1/2 ounce) jar baby food (can use 4 oz as well)
• 1 stalk celery, diced
• 15 baby carrots, chopped
• 4 -5 boneless skinless chicken breasts, boiled and cubed
• 8 cups chicken broth (store bought or the stuff that cooks off the chicken)
• 1 (10 1/2 ounce) can reduced-fat cream of chicken soup (10.5 oz)
• 1 (10 1/2 ounce) can water
• 2 chicken bouillon cubes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 15 baby carrots, chopped
• 1 stalk celery, diced
• 1/2 onion, diced
• 1 zucchini, diced

Recipe

• 1 for noodles: mix all ingredients for pasta together by hand or with a mixer. separate dough into two balls. cover both until ready to roll out.
• 2 flour a flat surface and your hands. roll out one of the balls as flat as you can get it (i can never get mine much thinner than 1/8 inch). let dry for 5 minutes before cutting into thin strips (no wider than 1/4 inch).
• 3 place noodles on a cookie sheet and into the oven at the lowest heat setting possible for about 10 minutes. leave oven door cracked.
• 4 remove noodles and break into approx 2 inch pieces.
• 5 see note for the optional veggies.
• 6 for soup: in a large pot, add all "for soup" ingredients except for chicken. bring to a boil, then lower the heat to medium-high. allow to cook for 30 minutes.
• 7 add pureed veggies (if using) and noodles. return to a boil and cook until noodles float at the top of your soup.
• 8 add chicken and heat 10 minutes more.
• 9 serve with crackers or cornbread.
• 10 *optional* sautee all optional veggies in olive oil in a large skillet until soft. puree in food processor or blender and set aside until ready to use in soup. this step will help you get even more good-for-you veggies in without anyone noticing!