Chicken with egg noodles
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 585.8
- Total Fat: 13.6 g
- Cholesterol: 242.7 mg
- Sodium: 3,318.0 mg
- Total Carbs: 74.8 g
- Dietary Fiber: 4.6 g
- Protein: 38.3 g
View full nutritional breakdown of Chicken with egg noodles calories by ingredient
Introduction
One of my favorites low calorie low fat dishes. One of my favorites low calorie low fat dishes.Number of Servings: 4
Ingredients
-
Egg Noodles:
2 1/4 C. flour
3 egg yolks
1 whole egg
2 t. salt
1/2 C. water
Chicken Soup:
8 C. water
3# roasting chicken
1 large onion sliced
3 stalks celery chopped
3 carrots chopped
1 t. thyme
1 t. rosemary
1 t. sage
2 t. salt
1 t. pepper
1 jar turkey or chicken gravy (optional)
Tips
You may use canned chicken broth instead of water or a combination of both for the soup for more depth.
Egg Noodle dough should not be sticky at all, adjust four accordingly.
Directions
Egg Noodles:
Combine all ingredients. Mix well. Knead 10 minutes. Let rise 10 minutes covered. Divide into 4 parts, roll out paper thin on floured surface. Slice 1/4 inch thick. Let dry out 2 hours. Cook in salted boiling water 10 to 15 minutes until tender. Drain.
Chicken Soup:
Add all ingredients in large stock pot except for gravy. Bring to boil then, simmer until meat is cooked and falls off the bones and liquid is reduced 1/3. Strain (reserving liquid and vegetables) and debone chicken. Add all back to stock pot. Add cooked egg noodles and gravy, stir.
Serving Size: Make 4 to 6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHILL0812.
Combine all ingredients. Mix well. Knead 10 minutes. Let rise 10 minutes covered. Divide into 4 parts, roll out paper thin on floured surface. Slice 1/4 inch thick. Let dry out 2 hours. Cook in salted boiling water 10 to 15 minutes until tender. Drain.
Chicken Soup:
Add all ingredients in large stock pot except for gravy. Bring to boil then, simmer until meat is cooked and falls off the bones and liquid is reduced 1/3. Strain (reserving liquid and vegetables) and debone chicken. Add all back to stock pot. Add cooked egg noodles and gravy, stir.
Serving Size: Make 4 to 6 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHILL0812.