Recipe: Potato Noodle Soup

I'm not sure how it is, that I've never posted this recipe, it's my husband's favorite soup, and one that my mom's made since I was a kid. I think my mom has a real recipe with actual quantities, but I usually just use whatever I have on hand, or looks good.

INGREDIENTS:
onions, chopped
potatoes, cubed
chicken broth (or water and broth powder)
egg noodles
eggs

Put the broth on to start boiling while you chop the onions and potatoes (this time I used 2 onions, but not all of the potatoes pictured). My mom always peels her potatoes, I don't, I'm lazy and the peels have nutrients in them, and my family doesn't mind. Add a couple handfuls of egg noodles (I probably used a scant half of the package).

While the soup simmers, scramble some eggs. I think I used 6 eggs. I scrambled them in butter,but didn't bother with any milk or salt since the eggs will be added to the soup.


Once the noodles and potatoes are cooked and the eggs are scrambled, add the eggs to the soup, and serve.

If you have leftovers, the noodles keep absorbing the liquid, so you may need to add extra water or broth when you reheat the leftovers.  By making this with vegetable broth, or a vegetarian chicken flavored broth powder, this is a great vegetarian alternative to chicken noodle soup.

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