1 small onion (about 1/2 cup chopped)
1 can chicken broth
4 cups water
4-5 tsp chicken bouillon
3-4 potatoes, peeled and cut into cubes
1-2 cups cubed carrots
Fresh ground pepper to taste
Combine all ingredients. Cook in crock pot for 3-4 hours on high or 6 hours on low.
1 cup flour
1 tsp salt
Mix flour, salt and egg. It will be crumbly. Add water a small amount at a time. You don’t want to add much as it will come together quickly.
Roll out noodles and let sit for about 15-20 minutes.
Cook noodles in water for 10 minutes, then add to soup. I have tried adding them to the soup directly, but they never turn out as nicely. They will clump together and take longer to cook.
Stayed tuned. Later I will share how to turn leftover soup into chicken pot pie. This is one of my favorite recipes! My chicken soup never freezes well, so it is a great way to repurpose and reuse without eating “leftovers”.