Whitney Platt Chamberlain’s Chicken Noodle Soup

1 med onion chopped

1/4 C butter

1 tsp garlic

garlic and onion salt, pepper and parsley

3-4 carrots (peeled and chopped)

4-5 stalks celery (chopped)

8-10 chicken tenders cut into cubes

1 chicken bouillon per 1 C water

1. In large pot sauté onions until they are almost translucent

2. add garlic

3. add carrots, celery and chicken (cut up and add gradually to pot - stir occasionally)

4. sprinkle with garlic and onion salt, pepper and parsley
5. brown chicken, add water and bouillon

6. bring to a boil then add noodles

Total cook time is about 1 hour; only needs to cook for 15-30min after all the noodles have been added

Whitney Platt Chamberlain’s Famous Noodles for Chicken Noodle Soup

1 Cup Semolina Flour (most stores have it)
1 Cup white flour
1 tsp salt
Mix in 3 eggs till you have a slightly sticky ball of dough.

If the "dough" is too sticky keep adding white flour until it's not sticky, if too dry (not sticking together at all) add a little water, be careful not to add too much water.

Roll out on a lightly floured counter about 1/8” thick and cut into long noodles. Cut with a sharp knife or try a pizza wheel. You can use a noodle maker but it’s not necessary. Use immediately. Don't dry. Cook for about 10 minutes in the chicken broth. Add a little chopped parsley before serving.