Chicken Noodle Soup II

SUBMITTED BY: LaDonna PHOTO BY: PENNYTOMLINSON

"This is good on a cold winter night or when you have a cold. In order to make this just right you need to make the noodles ahead of time so that they can dry before putting them in the soup. You can make them the night before and store in an air tight container and place in the freezer."

PREP TIME	45 Min
COOK TIME	3 Hrs
READY IN	3 Hrs 45 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 eggs
4 tablespoons milk
1 teaspoon salt
2 cups all-purpose flour
8 cups chicken broth
2 cups diced celery
1 cup diced onion
3 cups baby carrots, chopped
2 teaspoons minced garlic
1 pound chopped, cooked chicken meat
1 (16 ounce) package frozen corn kernels
salt and pepper to taste
seasoned salt to taste
1 cube chicken bouillon

READ REVIEWS (36)

DIRECTIONS

Mix eggs and milk together until well beaten and then add salt and flour. Dough should be stiff. On a floured surface roll dough out really thin, 1/8 of an inch. Let dry 30 minutes and then cut into thin slices. Place on wax paper and let air dry.
In a large stock pot add chicken broth, celery, onion, baby carrots, and garlic. Fill stock pot, 2 inches from the top with water. Simmer until vegetables are tender, about 2 hours.
Add chicken and corn. Season with salt, pepper, seasoning salt and chicken bouillon granules. Simmer for 30 minutes, checking to see if water level has decreased. Add water if needed.
Bring to a boil, add noodles, stirring often. Noodles should be done in 20 minutes. Serve hot.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Nov. 12, 2003 by BABYDANE

This is a good chicken soup recipe, although for the time involved I think it should have been better. The time is this recipe's only shortcoming, I think. Other than that, I would recommend making your own stock (I cooked 2 large chicken breast halves with some celery, carrot, salt, and pepper --simmer for 40 minutes, remove chicken, simmer 20 mintues more, strain. Be sure to skim while simmering. The chicken I then shredded to use in the recipe). Using the resulting stock, plus 2 cans of chicken stock and about 2 more cups of water made a nice soup base, not too salty or greasy, as I feel canned stock alone can sometimes be. I also found that I had to add about 4 more cups of water while the soup was cooking in order to keep the water level up. If you like chewy noodles,(not necessarily a bad thing) then go ahead and roll out to the suggested 1/8 inch thick, but if you don't like to have to cut your noodles when eating soup, then make the noodles paper thin when rolling out. I also added different spices which I think really added flavor--a touch of ground ginger (maybe 1/2 teaspoon) plus 4 teaspoons of Old World Seasoning blend by Penzey's Spices. This in particular was a great addition! Overall, try this soup, especially if it's a cold, dreary day and you have nothing better to do.

7 users found this review helpful

Reviewed on Aug. 31, 2003 by ELAYGRAY

This makes the best noodles I've ever had. I've made them several times and they are even better when cut into dumplings. This is truly a treasure of a recipe. Everyone who tries it asks how I get such lovely dumplings.

5 users found this review helpful

Reviewed on Feb. 5, 2007 by Shannon :)

This is so good...perfect for someone needing a little comfort. I made my own chicken broth seasoned with poultry seasoning and parsley, and simmered the chicken breast for about 30 minutes. I omitted the corn as I'm not a big fan of it. I cut my noodles in dumpling squares rather than strips. Thanks LaDonna!

4 users found this review helpful

MORE MEMBER REVIEWS