Chicken Egg Noodle Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Chicken Egg Noodle Soup calories by ingredient
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Tummy warming chicken noodle soup Tummy warming chicken noodle soup
Number of Servings: 6


    1-1/3 cups and 2 tablespoons all-purpose flour
    5/8 pinch salt
    1-1/8 eggs, beaten
    1/4 cup and 2 teaspoons milk
    1-3/4 teaspoons butter
    2 medium sized boneless/skinless chicken breasts
    8 cups of chicken boullion


(Halved from 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.

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