Chicken Soup with Homemade Noodles

1. Remove excess fat from chicken. Place chicken in 4-quart Dutch oven. Add 4 ½ cups cold water and remaining chicken ingredients. Heat to boiling. Reduce heat; cover and simmer about 45 minutes or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

2. Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Skim fat from broth. Strain broth; discard vegetables. Remove skin and bones from chicken. Cut chicken into ½-inch pieces.

3. Return chicken and broth to Dutch oven. Stir in 4 cups water and the bouillon. Heat to boiling. Reduce heat; stir in peas and sliced celery, onion and carrots. Simmer uncovered 15 minutes.

4. In small bowl, mix noodle ingredients (batter will be thick). Press a few tablespoons of the batter at a time through colander (preferably one with large holes) into boiling soup. Stir soup once or twice to prevent sticking. Cook about 5 minutes or until noodles rise to surface and are tender.

To Make Ahead: Cook chicken and broth one day. Refrigerate separately. The next day, skim fat from broth, and continue with Step 2.

To freeze after preparing entire recipe, cool soup 30 minutes. Place in 2-quart airtight freezer container and label. Freeze no longer than 2 months.

When I was growing up, my mother always served chicken soup when I was sick. It is still a comforting food for me today, and I make it often for my family. I made this a make-ahead recipe by cooking the chicken and stock one day, then finishing the rest the next day. Joan K. Shares Her Recipe

High in vitamin A; good source of fiber and iron