Chicken Noodle Soup with Homemade Noodles (Crockpot recipe)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 172.8
- Total Fat: 1.8 g
- Cholesterol: 37.8 mg
- Sodium: 1,009.1 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 1.6 g
- Protein: 7.8 g
View full nutritional breakdown of Chicken Noodle Soup with Homemade Noodles (Crockpot recipe) calories by ingredient
Number of Servings: 7
Ingredients
-
6 Chicken Thighs
Water
1 clove garlic
1/2 cup grated or chopped carrots
1/2 cup finely chopped celery
Salt
Pepper
For noodles:
1-2 cups flour
1 large egg
1/2 t. salt
Directions
Mince garlic; chop celery and carrots. Wash chicken pieces well. Place chicken in bottom of crockpot. Cover with water. Add garlic and about 2 t. salt.
Cover and let cook on low heat 6-8 hours, until chicken is completely cooked and falling off the bone. More water may be added, but leave room for remaining ingredients. Remove chicken, allow to cool, and remove from bone. Strain the remaining broth to remove pieces of cartilage that may remain. While chicken cools, skim excess fat from the broth and discard.
Replace broth and chicken pieces in crockpot. Add carrots and celery and turn heat to high.
Make noodles:
Begin with 1 cup of flour. Pour flour in a little hill onto a clean work surface. Make a little well in the center of your hill of flour. Crack egg into a separate cup to avoid getting shell in the dough. Stir the egg with a fork to break the yolk. Pour the egg into well you have created in the flour. Add salt. With clean hands, blend the flour into the egg. Add flour until the dough is very firm. Roll out flour as thinly as possible and cut into strips. The noodles can go right into the soup without drying.
Cook for another 30 min. in crockpot to allow noodles to cook and flavors to blend. Check seasoning. Add fresh ground pepper just before serving.
Makes 3.5-4 quarts. 16 1-cup servings.
Number of Servings: 7
Recipe submitted by SparkPeople user KARLEE2255.
Cover and let cook on low heat 6-8 hours, until chicken is completely cooked and falling off the bone. More water may be added, but leave room for remaining ingredients. Remove chicken, allow to cool, and remove from bone. Strain the remaining broth to remove pieces of cartilage that may remain. While chicken cools, skim excess fat from the broth and discard.
Replace broth and chicken pieces in crockpot. Add carrots and celery and turn heat to high.
Make noodles:
Begin with 1 cup of flour. Pour flour in a little hill onto a clean work surface. Make a little well in the center of your hill of flour. Crack egg into a separate cup to avoid getting shell in the dough. Stir the egg with a fork to break the yolk. Pour the egg into well you have created in the flour. Add salt. With clean hands, blend the flour into the egg. Add flour until the dough is very firm. Roll out flour as thinly as possible and cut into strips. The noodles can go right into the soup without drying.
Cook for another 30 min. in crockpot to allow noodles to cook and flavors to blend. Check seasoning. Add fresh ground pepper just before serving.
Makes 3.5-4 quarts. 16 1-cup servings.
Number of Servings: 7
Recipe submitted by SparkPeople user KARLEE2255.
Member Ratings For This Recipe
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