Fall is in the air and that means it’s soup time at my house.  One of the ingredients I use in my soups is chicken bouillon that I get from Rainy Day Foods.  They sell it in a #2.5 can or #10 can.  This bouillon is made by adding a ½ teaspoon of it to a cup of hot water.  I like that it gives my soups added flavor and you don’t have to use a lot.  You could also use it in gravies, stews or casseroles. Another idea would be to use it to flavor vegetables when cooking them.  Because it stores so well, I like to keep plenty of it on hand.  I made chicken noodle soup this time.  Other products that Rainy Day Foods carries that I could have or did use in it are:  chicken, milk, carrots, celery, onion, potatoes, flour, butter powder, eggs, and salt.  It’s good to know that even though I used fresh ingredients for this soup, I could still make it with only food storage items.  Here is my recipe:

[caption id="attachment_2122" align="aligncenter" width="300"]chicken noodle soup chicken noodle soup[/caption]

Chicken Noodle Soup

15 c. chicken broth (made with 7 ½ tsp. bouillon and 15 c. water)

1 c. milk

2 c. cooked chicken

1 c. carrots, sliced

1 c. celery, sliced

1 onion, sliced

½ tsp. marjoram

½ tsp. garlic salt

3 potatoes, sliced

salt & pepper to taste

2 Tbs. butter

Homemade Noodles

1 ½ tsp. salt

3 c. flour

4 eggs

1 ½ Tbs. vegetable oil

4-8 Tbs. cold water

To make noodles:  Place flour and salt in a large bowl; make a depression in the center and add eggs and oil.  Gradually stir in flour from the edges adding water, one tablespoon at a time, until flour is moistened enough to form a ball.  On a lightly floured surface knead for 2 minutes or until smooth.  Form into a ball.  Cover with a bowl and let rest for 10 minutes.  Roll out on a clean, floured surface.  Roll very thin and let dry for at least 2 hours.

To make soup:  In a large kettle combine broth, chicken, milk, carrot, celery, onion, garlic, marjoram, salt and pepper.  Cook over medium heat until vegetables are crisp-tender.  Add potatoes and noodles.  Cook until potatoes are fork-tender.  Stir in butter and serve.

Contributed by Pam Higley