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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 229.9
  • Total Fat: 5.4 g
  • Cholesterol: 40.4 mg
  • Sodium: 432.9 mg
  • Total Carbs: 29.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 14.4 g

View full nutritional breakdown of Chicken Noodle Soup With Homemade Noodles calories by ingredient
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Chicken Noodle Soup With Homemade Noodles

Submitted by: COMMANDERMANDER
Chicken Noodle Soup With Homemade Noodles

Introduction

Recipe and photos by For the Love of Cooking
Recipe and photos by For the Love of Cooking

Number of Servings: 10

Ingredients

    Soup:
    8 cups homemade chicken stock (or store bought)
    1 tsp olive oil
    1/2 onion diced
    1-2 cloves of garlic diced finely
    1 1/2 cups of carrots diced
    3 stalks of celery diced
    2 tsp good chicken bouillon (I use Herb Ox)
    1 bay leaf
    Sea Salt and fresh cracked pepper, to taste
    1/2 tsp dried thyme or basil
    1 1/2 cup cooked chicken diced (I use meat from leftover roasted chicken)
    Fresh parsley, chopped

    Noodles:
    2 cups of flour
    3/4 tsp salt
    1 egg
    1/4 to 1/3 cup of milk

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Directions

Soup:
Sauté onions in olive oil until soft, about 3-4 minutes. Add garlic & cook for 30 seconds. Add broth & the remainder of ingredients. Cook over medium low heat for 1-2 hours.
Noodles:
n mixing bowl combine flour, salt, egg and milk. Mix until you produce a slightly sticky ball of dough. Flour the counter and roll out dough to 1/8 inch thickness. You want them very thin because they thicken when cooked. Cut noodles (I use a pizza cutter) to desired size and place on wax paper. Let the noodles dry out on the counter for at least 1 hour before adding them to the soup.
About 30 minutes before serving soup, drop noodles in and cook. Add some fresh chopped parsley right before serving. Enjoy.

Nutritional information for soup only: calories:129.3, fat: 4.7g, sat fat: 1.1g, poly fat: 0.9g, momo fat: 2.5g, cholesterol: 21.5mg, sodium 422.4mg, potassium: 371mg, carbs: 10.3g, dietary fiber: 1.1g, sugars: 3.9g, protein: 11.0g.

Number of Servings: 10

Recipe submitted by SparkPeople user COMMANDERMANDER.






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