It’s cold. It’s winter. Soup is good.

After eating waaay too many sugar cookies, gingerbread, and candy, I decided to make soup. This is our families favorite… and I imagine it’s going to be your favorite too. I promise. It is easy, it is hearty, and you probably already have most of the ingredients.

So here you go, merry Christmas!

Ingredients:

4-8 cups chicken stock, bullion or broth (I like the stock from Costco)

3-4 chicken breasts

2 bay leaves

5  carrots

5 stocks of celery

10 eggs

5+ cups of flour

salt and pepper

Herbs de Provence (optional- but really good)

1 bag of frozen veggies

Directions:

1. Place the frozen chicken breast into a large pot and cover with chicken stock. Turn on high and boil until the chicken is fully cooked (about 20 minutes).

2. Add two bay leaves to the boiling chicken and stock.

3. While the chicken is cooking, cut up your carrots and celery and set aside.

4. Crack your eggs into a very large bowl and beat with a fork or whisk.

5. Generously salt and pepper your eggs. If you have Herbs de Provence- add about 1-2 Tablespoons to your eggs.

6. Mix the spices with your eggs and add flour, mixing in one cup at a time.

7. When your egg and flour mixture becomes doughy (and less sticky), dump it out onto a floured counter top.

8. Knead the dough (fold the dough in half and press down, turn the dough and repeat) and continue adding flour, until the dough is not sticky.

9. Separate the dough into three or four balls.

10. If your chicken is done cooking, take it out place it on a cutting board to cool.

11. Add the chopped carrots and celery to the boiling chicken stock.

12. Start rolling out the dough, using flour to make sure the dough does not stick to the counter or your rolling pin.

13. Roll the dough out. You will want it to be thinner than a piece of cardboard (the noodles will thicken when they cook).

14. Cut the dough in strips with a floured pizza cutter. Cut them how ever you want, wide, narrow, short, or long. Mine are never very uniform.

15. Drop a small batch of the cut noodles into the boiling stock (with the carrots and celery) and stir. The noodles will cook in just a few seconds. Continue adding the egg noodles to the boiling stock until you have added your first batch.

16. Repeat above method (roll, cut and drop into boiling stock) with the remainder of the dough. If your stock/water level gets too low, you can add more stock/water, just make sure the liquid is boiling again before you add your noodles.

17. When you are done cooking your noodles, shred your cooled chicken.

18. Add your shredded chicken and frozen veggies to the soup.

19. Eat the soup. Love the soup. Share the soup.

Here is a printable version;