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Knoephla Soup by Shannon Lang serves: 8

Homemade noodles in a creamy chicken broth.

Ingredients:

4 C

flour

1/4 C

vegetable oil

egg

1 tsp

salt

1 C

milk

1/2 C

butter

1 large

onion, diced

2 ribs

celery, diced

1/4 C

chicken base

1 tsp

celery seed

1/2 tsp

pepper

6 C

water

2 med

potatoes, diced, optional

2 qt

milk

1 C

heavy cream

Directions:

Mix for dough:
Flour, oil, egg, salt, 1 C milk. Should be a stiff dough. To make noodles, in a large saucepan, boil some water with a Tbsp salt and 1 cup vegetable oil. Cut dough with scissors into small pieces into boiling water. Boil for 1 min or until noodles float. Drain; set aside.

For soup:
Melt butter in a large stockpot; add onion, celery, chicken base, celery seed, pepper, potatoes (if using), and 6 cups water, or enough to cover vegetables. Cook over medium heat until vegetables are tender. Add reserved noodles to vegetables. Add 2 qt milk; cook on low heat until heated through, about 30-45 min. Add cream just before serving.