The Picky Eater'S Chicken Noodle Soup - cooking recipe

Ingredients

for noodles
2 cups flour
2 teaspoons salt
1 whole egg
1 egg yolk
1 (3 1/2 ounce) jar baby food (can use 4 oz as well)
for soup
1 stalk celery, diced
15 baby carrots, chopped
4 -5 boneless skinless chicken breasts, boiled and cubed
8 cups chicken broth (store bought or the stuff that cooks off the chicken)
1 (10 1/2 ounce) can reduced-fat cream of chicken soup (10.5 oz)
1 (10 1/2 ounce) can water
2 chicken bouillon cubes
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon seasoning salt
1/4 teaspoon pepper
optional
15 baby carrots, chopped
1 stalk celery, diced
1/2 onion, diced
1 zucchini, diced

Preparation

FOR NOODLES: Mix all ingredients for pasta together by hand or with a mixer. Separate dough into two balls. Cover both until ready to roll out.
Flour a flat surface and your hands. Roll out one of the balls as flat as you can get it (I can never get mine much thinner than 1/8 inch). Let dry for 5 minutes before cutting into thin strips (no wider than 1/4 inch).
Place noodles on a cookie sheet and into the oven at THE LOWEST HEAT SETTING POSSIBLE for about 10 minutes. Leave oven door cracked.
Remove noodles and break into approx 2 inch pieces.
SEE NOTE FOR THE OPTIONAL VEGGIES.
FOR SOUP: In a large pot, add all \"for soup\" ingredients except for chicken. Bring to a boil, then lower the heat to medium-high. Allow to cook for 30 minutes.
Add pureed veggies (if using) and noodles. Return to a boil and cook until noodles float at the top of your soup.
Add chicken and heat 10 minutes more.
Serve with crackers or cornbread.
*OPTIONAL* Sautee all optional veggies in olive oil in a large skillet until soft. Puree in food processor or blender and set aside until ready to use in soup. This step will help you get even more good-for-you veggies in without anyone noticing!