Chicken
Soup with Homemade Egg Noodles Recipe
Yeild: 8 2-cup servings
Estimated Cost Per Serving: $1.21
2/9/2009
To
us, this is the ultimate in comfort food. We have fond memories of chicken
soup simmering on the stovetop and Mom rolling out rich egg noodles
on the counter. You’ll find this comfort food easy to prepare.
Simmer the chicken soup with vegetables, mix the easy egg dough, roll
the dough out and slice it into noodles with a sharp knife, and drop
the noodles in the simmering soup.
What follows is
a wonderful chicken soup recipe that you can use with potatoes, rice,
homemade noodles, or pasta. If you choose to make chicken soup with
homemade egg noodles, use the following recipe for homemade egg noodles.
This recipe can also be made with boneless turkey meat.
For a recipe for
chicken and dumplings, click
here.
Chicken
Soup Recipe
Ingredients
1 broiler chicken
or large fryer
6 cups water
1/2 tablespoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed sage
1/2 teaspoons thyme
1 bay leaves
1 large onion, chopped
1 cup celery, sliced
1 1/2 cups carrot slices (optional)
3/4 cup rice, 2 cups chunked potatoes, or noodles
1/3 cup flour
2 cups milk
1 1/2 cups frozen peas (optional)
Directions
1.
Rinse and drain the chicken. Place the chicken in a large pan, add water
and salt, spices and herbs and bring to a boil. Reduce the heat and
simmer. After 20 minutes, add the onion, celery, and optional carrots.
Add potato chunks or rice if desired and if you are not using noodles.
(Do not add noodles yet.) Continue simmering for another 20 minutes
or until the chicken is cooked. When the chicken is tender, turn the
heat off.
2. Remove the chicken to a large platter or bowl, remove the skin and
discard, and let the chicken cool enough that you can debone the meat—about
fifteen minutes. Remove the meat from the bones and cut into chunks.
3. Skim the fat from the chicken broth and vegetables and discard.
4. Place flour into a small bowl or large cup. Remove about one cup
of broth from the pan. Add a little broth to the flour, stir the flour
to moisten, and then add more broth a little at a time until the entire
cup of broth is added, stirring after each addition to remove lumps.
Slowly stir the flour mixture into the broth. Add the chicken chunks.
Add the two cups milk. Bring to a simmer, stirring occasionally until
the soup has thickened. If you are adding homemade noodles, flour from
the noodles will further thicken the soup.
5. Add the noodles if you are using noodles. Add the peas if desired.
Continue cooking until tender. Serve hot.
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This recipe can
also be made in a crock pot or slow cooker. For a low fat version, use
chicken breast meat.
Easy Homemade Egg Noodles Recipe
“I really
love these noodles.” - Katie
Ingredients
2 cups all purpose
flour
1/2 teaspoon salt
2 large eggs
1 teaspoon vegetable oil
1/3 cup water
Directions
FREE!
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1. In a medium bowl,
mix the flour and salt together.
2. In a small bowl or large cup, whisk the eggs, oil, and water together.
Form a depression in the flour mixture and add the egg mixture. Mix
well.
3. Turn the dough out onto a floured countertop. Knead for eight to
ten minutes or until the dough is smooth and elastic.
4. Divide the dough in half with a sharp knife. With a rolling pin,
roll each dough piece until it is 1/16 to 1/8-inch thick. Cover the
dough with a cloth and let rest for 20 minutes to relax the gluten.
5. Using a sharp knife, slice the dough on the counter into strips 3/8-inches
wide. Drop the noodles one at time into the simmering soup. Cook until
tender.
Baker’s Note: Start these noodles about 30 minutes
before you would like to add them to your soup.
Printable
Version
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here.
• Chicken
and Dumplings
• Chicken
Pot Pie
• Dinner
rolls to go with chicken dinners
