HOMEMADE NOODLES CHICKEN NOODLE SOUP RECIPES

Name: Chicken Soup and Homemade Noodles
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 7 serving(s)
Ingredients: 2 1/2-3 lbs frying chicken, cut up; 10 cups water; 2 chicken bouillon cubes or 2 teaspoons instant chicken bouillon; 1/2 cup chopped onion; 1 1/2 teaspoons salt; 1/2 teaspoon pepper; 1 bay leaf; 1 cup sliced celery; 1 cup thinly sliced carrot; 1/4 cup chopped onion; 1 cup all-purpose flour; 1/4 teaspoon salt; 1 -2 tablespoon water; 1/2 teaspoon oil; 1 egg, beaten

CHICKEN SOUP AND HOMEMADE NOODLES RECIPE - FOOD.COM

Chicken Soup and Homemade Noodles Recipe - Food.com image

This is a wonderful homemade chicken soup with a light delicate flavor. My kids LOVE the chewy homemade noodles but you can use egg noodles to save time. This recipe takes time to prepare, but it's worth the effort!

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 7 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2-3 lbs frying chicken, cut up
10 cups water
2 chicken bouillon cubes or 2 teaspoons instant chicken bouillon
1/2 cup chopped onion
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 bay leaf
1 cup sliced celery
1 cup thinly sliced carrot
1/4 cup chopped onion
1 cup all-purpose flour
1/4 teaspoon salt
1 -2 tablespoon water
1/2 teaspoon oil
1 egg, beaten

Steps:

In a 5 qt Dutch oven, combine chicken and water. Bring to a boil. Reduce heat; cover and simmer 15 minutes.
Now is a good time to mix the noodles.
Basic Noodles: Lightly spoon flour into a measuring cup and level off. In a small bowl, combine flour and salt; blend well. Make a well in the center. Add water, oil, and egg. Gradually work the flour into the liquid to form a dough. On a floured surface, knead the dough 2-3 minutes. Wrap the dough in a plastic bag and let rest at room temperature for 1 hour.
Once the chicken has simmered 15 minutes, skim off any scum that has risen to the surface. Add bouillon cubes, 1/2 cup onion, salt, pepper, and bay leaf. Simmer an additional 35 to 45 minutes or until the chicken is tender.
Remove chicken from the broth to remove the meat from the bones; cut the chicken into bite-size pieces. Skim the fat from the broth. Return chicken to the pot. Stir in celery, carrots, and 1/4 cup onion. Simmer 15 minutes or until the carrots are tender crisp.
If you are making your own noodles:.
While the vegetables are cooking; on a floured surface, roll out the noodle dough as thin as possible keeping the dough in a rectangular shape. Slice the dough into 1/4 inch slices into the length that you want. Hint: fold the rolled dough into thirds and slice through the thickness to save time.
Once the carrots are tender crisp, remove the bay leaf. Bring the soup back to a boil. Drop noodles into boiling soup. Cook uncovered 5 - 10 minutes or until noodles are tender, stirring occasionally.
Enjoy!

Nutrition Facts : Calories 446.8, FatContent 25.8, SaturatedFatContent 7.3, CholesterolContent 148.3, SodiumContent 1013.3, CarbohydrateContent 17.8, FiberContent 1.6, SugarContent 2.1, ProteinContent 33.6

CHICKEN NOODLE SOUP RECIPE | HOW TO MAKE HOMEMADE CHIC…

Chicken Noodle Soup Recipe | How to Make Homemade Chic… image

Make and share this Chicken Noodle Soup recipe from Food.com.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons butter
1 cup sliced celery
1 cup chopped carrot
1/2 cup chopped onion
1/2 teaspoon thyme
1 teaspoon poultry seasoning
2 (32 ounce) containers and 1 can chicken broth (14 ounce)
2 teaspoons chicken bouillon
8 ounces egg noodles
2 cups cooked chicken (3 frozen breasts)
parsley

Steps:

Melt butter in large pot.
Sauté the celery, carrot and onion for 5 to 10 minutes.
Add thyme, poultry seasoning, chicken broth and bouilion.
Bring to a boil.
Add noodles and chicken and cook on low for 20 minutes.
Sprinkle with parsley.

Nutrition Facts : Calories 304.8, FatContent 8, SaturatedFatContent 2.6, CholesterolContent 70.3, SodiumContent 1085.2, CarbohydrateContent 32.3, FiberContent 2.4, SugarContent 3.6, ProteinContent 24.1

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