Chicken Soup with Stuffed Noodles Recipe
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Chicken Soup with Stuffed Noodles

By: Jennifer Bucholtz  
"Before retiring, I worked as a cook for 15 years. Now I spend lots of time in my kitchen preparing new, interesting food for the family. You'll love this rich homey soup."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 218 people have saved this

Prep Time:
10 Min
Cook Time:
1 Hr 45 Min
Ready In:
1 Hr 55 Min

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Original Recipe Yield 10 servings
 

Ingredients

  • 1 (3 pound) broiler-fryer chicken, cut up
  • 2 1/2 quarts water
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 4 medium carrots, sliced
  • 2 celery ribs, sliced
  • 1 medium onion, diced
  • NOODLES:
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 egg
  • 5 tablespoons water
  • 1 teaspoon vegetable oil
  • FILLING:
  • 2 eggs
  • 1 1/4 cups seasoned bread crumbs
  • 3 tablespoons butter or margarine, melted

Directions

  1. Place chicken, water, salt and pepper in a large soup kettle. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender. Debone chicken and cut into chunks; return to broth. Meanwhile, for noodles, mix flour and salt in a medium bowl. Make a well in the center. Beat together the egg, water and oil; pour into well. Stir together, forming a dough. Turn dough onto a floured surface; knead 8-10 times. Roll into a 16-in. x 12-in. rectangle. Combine filling ingredients; mix well. Sprinkle over dough to within 1/2 in. of edge; pat down. Moisten edges with water. Roll up jelly-roll style from long end; cut into 1/2-in slices. Add noodles to gently boiling soup and cook for 6-8 minutes or until tender.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 1, 2008 by Lillian 
This soup was very good! I did have to add grated romano cheese and parsley. The noodles were... MORE

 
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