Chicken Noodle Soup with Homemade Egg Noodles

It is time for this month's Crazy Cooking Challenge.  The theme for this month is Chicken Noodle Soup.  I have never liked chicken noodle soup but figured I would give it a try and see if I liked homemade better then the canned version.  I am glad I did because no only was it fun to make, it was very good.  I found my recipe on Mama Loves Food!  I love how you can make the noodles in strips or use small cookie cutters to make it with fun shapes.

Chicken Soup Ingredients:
- 10 to 12 cups chicken stock
- 2 cups rough chopped celery
- 2 cups rough chopped carrots
- 1/2 cup finely chopped onions
- 1 tablespoon minced garlic
- 3 1/2 cups corn (canned is fine)
- 4 large pinches dried parsley flakes
- shredded meat from one roasted chicken
- egg noodles (scroll down for recipe)
- salt & pepper to taste

 Chicken Soup Directions:
- Combine ingredients, except chicken and noodles, in a large stock pot.
- Bring to a boil and then reduce to a simmer for 2 -3 hours, until carrots are tender.
- Bring back to a boil and add chicken and egg noodles (recipe below). Cook for an additional 5 - 10 minutes.
- Reduce heat and serve!

Egg Noodle Ingredients:
- 2 cups flour
- 3 eggs
- 1 eggshell of milk
- dash of salt

Egg Noodle Directions:
- Put flour in a large bowl and make a well in the center.
- Add eggs, milk and salt to well and whisk together until dough forms.
- Roll dough out onto a floured surface, very thin and cut into shapes or noodles.
- Drop into soup, cook & enjoy!

The recipe made a lot of soup.  Our family of four was able to eat it for 3 meals and still had some left.  We all really enjoyed it and we will definitely make it again.