Chicken Noodle Soup with Homemade Noodles
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 344.3
- Total Fat: 3.2 g
- Cholesterol: 121.7 mg
- Sodium: 724.3 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 4.4 g
- Protein: 42.4 g
View full nutritional breakdown of Chicken Noodle Soup with Homemade Noodles calories by ingredient
Introduction
Comfort food at it's best. A winter treat. Comfort food at it's best. A winter treat.Number of Servings: 6
Ingredients
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1 1/2 lb: Chicken breast halves (3 small or 2 large)
2 quarts: Water
1 Medium: Onion, chopped
2 cubes: Chicken bouillon, or the equivalent
2 ribs: Celery, diced
2: Carrots, diced
2: Potatoes, peeled and cubed
1 1/2 cups: Green Beans, fresh or frozen
1/4 cup: Parsley, fresh (or 2 Tbsp dry)
1/4 tsp: Pepper, ground
NOODLES:
1 tsp: Butter
2 Tbsp: Skim Milk
1: Egg
1 cup: White Flour
1/4 tsp: Baking Powder
1/2 tsp: Salt
Directions
1. Place chicken and water in a soup pot and bring to a boil.
2. Add the next 8 ingredients, return to boil and simmer for about an hour.
5. Add noodles to soup. If the noodles need a little extra cooking time, simmer in the soup as long as necessary.
NOODLES:
1. Put butter and milk in microwave and heat until butter melts.
2. When cooled down, beat egg into butter/milk mixture.
3. In a small bowl, mix flour, salt and baking powder and add the liquid mixture.
4. Combine and knead for 5 - 6 minutes (This will be pretty dry, but as you knead it it will combine and feel slightly elastic).
5. Roll out into square (not real critical), 1/16 to 1/8 inch thick, and cut into 1/4-inch strips. Make as long of short as you like.
6. Cook in boiling water for 5 minutes. Drain and add to soup.
Serving Size: 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user G3RALD.
2. Add the next 8 ingredients, return to boil and simmer for about an hour.
5. Add noodles to soup. If the noodles need a little extra cooking time, simmer in the soup as long as necessary.
NOODLES:
1. Put butter and milk in microwave and heat until butter melts.
2. When cooled down, beat egg into butter/milk mixture.
3. In a small bowl, mix flour, salt and baking powder and add the liquid mixture.
4. Combine and knead for 5 - 6 minutes (This will be pretty dry, but as you knead it it will combine and feel slightly elastic).
5. Roll out into square (not real critical), 1/16 to 1/8 inch thick, and cut into 1/4-inch strips. Make as long of short as you like.
6. Cook in boiling water for 5 minutes. Drain and add to soup.
Serving Size: 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user G3RALD.
Member Ratings For This Recipe
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DIANNE467
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JUST2OFUS