Chicken with egg noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Egg Noodles:2 1/4 C. flour3 egg yolks1 whole egg2 t. salt1/2 C. waterChicken Soup:8 C. water3# roasting chicken1 large onion sliced3 stalks celery chopped3 carrots chopped1 t. thyme1 t. rosemary1 t. sage2 t. salt1 t. pepper1 jar turkey or chicken gravy (optional)
Egg Noodles:
Combine all ingredients. Mix well. Knead 10 minutes. Let rise 10 minutes covered. Divide into 4 parts, roll out paper thin on floured surface. Slice 1/4 inch thick. Let dry out 2 hours. Cook in salted boiling water 10 to 15 minutes until tender. Drain.
Chicken Soup:
Add all ingredients in large stock pot except for gravy. Bring to boil then, simmer until meat is cooked and falls off the bones and liquid is reduced 1/3. Strain (reserving liquid and vegetables) and debone chicken. Add all back to stock pot. Add cooked egg noodles and gravy, stir.
Serving Size: Make 4 to 6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHILL0812.
Combine all ingredients. Mix well. Knead 10 minutes. Let rise 10 minutes covered. Divide into 4 parts, roll out paper thin on floured surface. Slice 1/4 inch thick. Let dry out 2 hours. Cook in salted boiling water 10 to 15 minutes until tender. Drain.
Chicken Soup:
Add all ingredients in large stock pot except for gravy. Bring to boil then, simmer until meat is cooked and falls off the bones and liquid is reduced 1/3. Strain (reserving liquid and vegetables) and debone chicken. Add all back to stock pot. Add cooked egg noodles and gravy, stir.
Serving Size: Make 4 to 6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHILL0812.
Nutritional Info Amount Per Serving
- Calories: 585.8
- Total Fat: 13.6 g
- Cholesterol: 242.7 mg
- Sodium: 3,318.0 mg
- Total Carbs: 74.8 g
- Dietary Fiber: 4.6 g
- Protein: 38.3 g
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