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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 244.3
  • Total Fat: 3.7 g
  • Cholesterol: 111.5 mg
  • Sodium: 488.2 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 1.3 g
  • Protein: 12.7 g

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

Submitted by: SEWINGMEG

Introduction

This is a recipe from my Great Grandmother. It uses whole eggs, and not just yokes, to make it lower in fat and cholesterol. This is a recipe from my Great Grandmother. It uses whole eggs, and not just yokes, to make it lower in fat and cholesterol.
Number of Servings: 15

Ingredients

    1/2 chicken
    6 c. flour
    8 eggs
    2 t. salt
    milk (just enough to make dough kneadable)
    2 bouillion cubes

Directions

Boil a 1/2 chicken OR boil a whole chicken until done in about 10 cups water. Debone, If you did a whole chicken, divide meat in half and save 1/2 of the meat for another meal. You can even freeze it for another week. Put chicken back in water/broth and keep warm.

Put another very LARGE pot filled half way with water and turn on. In a bowl mix flour and salt. Make a well, and add eggs and 1/4 cup milk. stir together and add a little more milk if needed, to make dough a stiff consistency that can be kneaded. Knead on counter for approximately 3 minutes. Roll dough out on well floured counter to desired thickness. (I love big fat noodles, my husband likes thin, smaller ones.) Cut with pizza cutter to your desired size, Carefully drop in pot of boiling water for approximately 8 - 12 minutes, depending on the size of noodles. Drain well, add to chicken and broth. Add bouillion cubes. Allow to sit for at least 10 minutes, to allow the chicken flavoring to soak in the noodles. Serve!






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