Chicken with egg noodles

Chicken with egg noodles
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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
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One of my favorites low calorie low fat dishes. One of my favorites low calorie low fat dishes.
Number of Servings: 4


    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)


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.


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.

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