Chicken Noodle Soup with Homemade Noodles (Gluten Free)
- Number of Servings: 6
Ingredients
2 tbsp Butter, salted Salt and Pepper, to taste1 dash Salt 1 small Onions, raw 1.17 package (10 oz) Mixed Vegetables, frozen 1 cup All-Purpose Flour, Gluten-Free - Bob's Red Mill's 12.50 oz Great Value - Canned - Chunk Chicken Breast In Water 2 Large Eggs 12 cups (3 boxes) Gluten Free Chicken Broth
1. Sauté the onion and vegetables in butter.
2. Meanwhile, make the pasta: put the flour in a bowl, make a well in the middle of the flour, and crack the eggs into the well. Add a dash of salt. Using a fork, work the eggs, flour, and salt into a dough. Roll the dough thin on a floured surface and cut even -sized noodles from the dough.
3. Add the chicken broth to the vegetables, stir in the chicken, and let the broth simmer for about 15-20 minutes.
4. Stir in the pasta and cook soup until the pasta is tender.
5. Add salt and pepper to taste.
Serving Size: 6
2. Meanwhile, make the pasta: put the flour in a bowl, make a well in the middle of the flour, and crack the eggs into the well. Add a dash of salt. Using a fork, work the eggs, flour, and salt into a dough. Roll the dough thin on a floured surface and cut even -sized noodles from the dough.
3. Add the chicken broth to the vegetables, stir in the chicken, and let the broth simmer for about 15-20 minutes.
4. Stir in the pasta and cook soup until the pasta is tender.
5. Add salt and pepper to taste.
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 230.8
- Total Fat: 8.3 g
- Cholesterol: 118.0 mg
- Sodium: 2,317.8 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 4.4 g
- Protein: 17.4 g
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