Chicken Noodle Soup


  • 2- Hidden Camp Farm Organic Pastured Stewing Hens
  • 2 quarts water
  • 1 medium onion chopped
  • 2 ribs of celery, diced
  • 2 medium carrots, peeled and diced
  • 2 medium potatoes peeled and cubed
  • 1 1/2 cups fresh green beans
  • 2 tsp sea salt
  • 2 tsp fresh ground pepper


  • 1 cup organic wheat flour
  • 1 large Hidden Camp Farm Pastured egg
  • 1/2 tsp sea salt
  • 1 tsp raw Hidden Camp Farm salted butter
  • 3 tablespoons Hidden Camp Farm raw milk
  • 1/4 tsp baking powder


  1. In a Dutch oven, cook chicken in water; cool slightly. Remove chicken from bones; discard bones. Skim fat from broth. Cut chicken into bite-size pieces; add to broth with remaining ingredients except noodles. Bring to a boil. Reduce heat and simmer, uncovered, for 50-60 minutes or until vegetables are tender.
  2. Meanwhile, for noodles, place flour in a small bowl and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, form a dough. Knead for 5-6 minutes.
  3. Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in.-wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving. Yield: 6 servings.


This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s