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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 121.5
  • Total Fat: 1.8 g
  • Cholesterol: 40.8 mg
  • Sodium: 814.7 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 9.1 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: CHARLIECHICK

Introduction

A go to recipe for my family and I in cold weather and when someone is sick. A go to recipe for my family and I in cold weather and when someone is sick.
Number of Servings: 8

Ingredients

    1 whole chicken, skin and bones intact
    6 cups water
    Salt and pepper to taste
    Seasoning as you prefer
    1 bag of frozen mixed veggies (I use one that includes okra, carrots, and celery)

    Noodles:
    1 cup sifted flour
    1/2 tsp. salt
    1/2 tsp. backing powder (optional, makes a puffier, almost dumpling type noodle)
    1 egg

Directions

Take the whole chicken and cover with the water, use more or less based on the size of the chicken.

Add your seasonings (I always add onion, shallots, and celery at this point) Salt, pepper, sage, tarragon, herbs de provence, rosemary.

Cover the pan and let boil about an hour or until chick will break apart with a fork.

While chicken is cooking mix up the noodles and split the dough into two rounds and let sit 10 minutes.

Once dough has set roll it out thin as you want and cut into strips, leaving on a pan to dry while chicken finishes.

Once chicken is done, drain everything into a colander, returning the broth to the pot. Set off the heat and add the back of frozen veggies.

Remove the skin from the chicken and shred the meat adding it back to the broth. At this time you can add more water as well as a bit of bullion for a stronger flavor, or omit the bullion and additional water, per your taste.

Put back on the heat and bring to a boil, once boiling add the noodles and cook and additional 10 minutes.

Serving Size: I don't really measure the serving size, but should make about 8

Number of Servings: 8

Recipe submitted by SparkPeople user CHARLIECHICK.






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