Chicken Egg Noodle Soup
- Number of Servings: 6
Ingredients
1-1/3 cups and 2 tablespoons all-purpose flour5/8 pinch salt 1-1/8 eggs, beaten1/4 cup and 2 teaspoons milk1-3/4 teaspoons butter2 medium sized boneless/skinless chicken breasts8 cups of chicken boullion
(Halved from allrecipes.com recipe for Egg Noodles)
1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
3. Allow to air dry before cooking.
4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
5. Boil 8 cups of chicken broth or boullion separately, add raw chicken sliced up into bite-sized pieces until cooked. When pasta is finished, add to chicken and broth. Season with salt, pepper, and seasoned pepper to taste. Add Parsley for color
Number of Servings: 6
Recipe submitted by SparkPeople user FREELAND83.
1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
3. Allow to air dry before cooking.
4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
5. Boil 8 cups of chicken broth or boullion separately, add raw chicken sliced up into bite-sized pieces until cooked. When pasta is finished, add to chicken and broth. Season with salt, pepper, and seasoned pepper to taste. Add Parsley for color
Number of Servings: 6
Recipe submitted by SparkPeople user FREELAND83.
Nutritional Info Amount Per Serving
- Calories: 198.2
- Total Fat: 4.7 g
- Cholesterol: 58.8 mg
- Sodium: 2,105.2 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 0.8 g
- Protein: 13.5 g
Member Reviews