CHICKEN NOODLE SOUP and MASHED POTATOS

Noodles:

2c white flour
1/2c water
1 egg

Mix in the bosch or kitchen aid. The dough will be really tough. Roll out the dough on a counter top. Roll the dough as thin as you can. Cut with a pizza cutter. Try to cut the dough as thin as possible. 1/4 inch by 1 1/2 inches. Let them dry on the counter for 1/2 hour.

Saute three carrots peeled and diced. Four stalks of celery peeled and diced. One half a yellow onion peeled and diced in the bottom of your pot with a tablespoon of olive oil. When the vegetable are slightly cooked add 1/4 cup flour mix threw. Then add chicken stalk to fill the pot. Approximately 2 quarts. Bring the chicken stalk to a boil. Add the noodles. Cook for at least 7 minutes.

Then in a bowl mix 3 tablespoons of flour to 4 tablespoons of flour drop by the spoon fulls into boiling mixture and stir until the flour and butter dissolves and the soup becomes thick.

In a fry pan put a tablespoon of olive oil and cook two breasts of chicken until done. Then remove and dice. Add this after you remove the soup from the stove. If you don't the chicken will dry out.

Serve the soup over creamy mashed potatoes.

Note: Drying the noodles isn't necessary but it helps when you try and transfer them into the pan. They won't stick as easily. If you are in a hurry you can drop the noodles a couple at a time into the water and they won't stick. I find that if I do the noodles first. They are pretty dry when I get the other processes done.

Also, Instead of adding a breast of chicken you can pull the chicken of a rotisserie chicken or boil some quarters use the chicken stalk and pull the chicken from the bones.

Comments: This is such a special comfort food. Make it for a sick friend. They will love you.