Chicken Soup with Easy Homemade Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 cube Chicken bouillon or chicken broth1 cup Flour, white and extra flour for hands (any type of flour should work)1 extra large Egg lightly beaten or equivalent egg sustitute1lb raw chicken cut into bite size pieces1 1/3 cup frozen green beans1 cup, sliced Onions, raw 0.5 cup kernels Yellow Sweet Corn, Frozen 8 cups water for bouillon1 cup water to add to dough as neededsalt and pepper to taste
1-In large soup pot cook the cubed chicken with seasoning to taste. Salt and pepper alone is fine but any seasoning will just add to the flavor of the soup.
2-Remove chicken from pot and set aside.
3-Prepare the bouillon as directed on the package or pour in the chicken broth into the same pot the chicken was cooked in (do not rinse this pot between steps). If there are any burnt on bits from cooking the chicken, be sure to scrape these off the bottom into the liquid when it is added (these are yummy flavor bits)
4-Once the bouillon has dissolved, add the cooked chicken back to the pot. Also add in the onion and frozen vegetables. Stir everything together and heat to a rolling boil.
5-While the broth/bouillon is heating up, prepare the noodles (separate directions below)
6-Once the soup reaches a rolling boil, pinch pieces of the noodle dough and drop them into the pot until all of the dough is gone...stirring occasionally to keep from sticking and to promote even cooking.
7-Soup is finished when noodles are completely cooked though.
It is VERY difficult to over cook these noodles so once they are all in you can reduce the heat and let simmer for a long time.
NOODLE DOUGH
1-In a mixing bowl stir together flour, salt and pepper to taste (about 1/2 tsp of each is fine)
2-Add egg and about 2 to 4 tbs water to the flour mixture. Mix with fork until egg is mostly mixed in. (more water may need to be added during this process, the dough should be sticky but not wet)
3-Once most of the liquids have been mixed into the dough, coat hands in flour and gently knead the ingredients the rest of the way together.
4-The dough is finished when there are no more spots in the dough where you can find the egg or water separated, they should both be totally integrated into the dough
Serving Size: 4 2-cup servings or 8 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHICAMEYMEY.
2-Remove chicken from pot and set aside.
3-Prepare the bouillon as directed on the package or pour in the chicken broth into the same pot the chicken was cooked in (do not rinse this pot between steps). If there are any burnt on bits from cooking the chicken, be sure to scrape these off the bottom into the liquid when it is added (these are yummy flavor bits)
4-Once the bouillon has dissolved, add the cooked chicken back to the pot. Also add in the onion and frozen vegetables. Stir everything together and heat to a rolling boil.
5-While the broth/bouillon is heating up, prepare the noodles (separate directions below)
6-Once the soup reaches a rolling boil, pinch pieces of the noodle dough and drop them into the pot until all of the dough is gone...stirring occasionally to keep from sticking and to promote even cooking.
7-Soup is finished when noodles are completely cooked though.
It is VERY difficult to over cook these noodles so once they are all in you can reduce the heat and let simmer for a long time.
NOODLE DOUGH
1-In a mixing bowl stir together flour, salt and pepper to taste (about 1/2 tsp of each is fine)
2-Add egg and about 2 to 4 tbs water to the flour mixture. Mix with fork until egg is mostly mixed in. (more water may need to be added during this process, the dough should be sticky but not wet)
3-Once most of the liquids have been mixed into the dough, coat hands in flour and gently knead the ingredients the rest of the way together.
4-The dough is finished when there are no more spots in the dough where you can find the egg or water separated, they should both be totally integrated into the dough
Serving Size: 4 2-cup servings or 8 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHICAMEYMEY.
Nutritional Info Amount Per Serving
- Calories: 312.0
- Total Fat: 4.0 g
- Cholesterol: 120.0 mg
- Sodium: 1,555.0 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 2.9 g
- Protein: 32.9 g
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