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Chicken Soup with Drop-In Noodles

SUBMITTED BY: Alexis DeMonte

"Chicken soup that you can let simmer in a slow cooker all day then make homemade drop noodles just before serving. Quick and easy."
PREP TIME  45 Min
COOK TIME  8 Hrs
READY IN  8 Hrs 45 Min
SERVINGS & SCALING
Original recipe yield: 4 to 6 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 skinless, boneless chicken breasts
  • 2 1/2 tablespoons mixed vegetable flakes
  • 1 bay leaf
  • 1 teaspoon dried parsley
  • 1/4 teaspoon dried tarragon
  • 3/4 teaspoon celery salt
  • 1 onion, chopped
  • 1/2 cup frozen diced carrots
  • 2 (14.5 ounce) cans chicken broth
  • 2 teaspoons chicken bouillon powder
  • salt to taste
  • 2 cups all-purpose flour
  • 1 tablespoon shredded Cheddar cheese
  • 2 eggs
  • 1 tablespoon milk

DIRECTIONS

  1. Place chicken breasts in a large slow cooker and cover with cold water, 3/4 of the way full. Add vegetable flakes, bay leaf, parsley, tarragon, celery salt and onion. Cook on high at least 6 hours or on low for 8 hours. 1 hour prior to serving add carrots, chicken bouillon, chicken broth and start making drop-in noodles.
  2. In a large stock pot bring 4 to 6 quarts of salted water to a boil. In a mixing bowl combine flour and cheese. In the center of flour mixture make a well and drop in eggs and milk. Mix with a fork until dough crumbles and looks like peas (if too dry add milk; if too moist add flour). Drop pea size dough pieces into boiling water and cook for twenty minutes. Drain and rinse the noodles with cold water.
  3. Once noodles are finished and vegetables in soup are tender ladle soup into serving bowls, drop in noodles and serve.

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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2004 by box7cubs
The soup was wonderful, but my cheese dumplings did not turn out. Next time I think I'll make some sort of pasta to drop in instead. My kids loved the flavor, and it was easy to put it on in the morning and have it ready in the evening.

15 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2004 by Beckycooks
Wonderful!!! A real keeper.

5 users found this review helpful
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2006 by KALICEC
I may have given this soup 3 stars if it wasn't for the "noodles." They didn't work at all. The mixture quickly turned to a dough and had to be rolled and cut to be salvaged. My husband said they added a different texture to the soup, but nothing more. The dogs ate the rest of the noodles and I will add some boxed pasta to the soup. If salt if the taste you want, then this is the recipe for you. I omitted the bouillon and used reduced salt canned broth for all the liquid. Even so there wasn't much flavor other than salt.

3 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 5

Amount Per Serving

Calories: 322

  • Total Fat: 4.9g
  • Cholesterol: 115mg
  • Sodium: 1131mg
  • Total Carbs: 44.2g
  •     Dietary Fiber: 2.4g
  • Protein: 23.3g

VIEW DETAILED NUTRITION

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