Chicken Soup with Stuffed Noodles

Chicken Soup with Stuffed Noodles

"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."
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1 h 55 m servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  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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This soup was very good! I did have to add grated romano cheese and parsley. The noodles were not as good. They were missing something. I would add grated cheese and maybe some sauteed garlic to...

We made this dish with more veggies. Red, green and yellow peppers, and mushrooms. opal basil and apple. It was a nice spicy soup, the noodles came out well, however they are very filling.

great recipe to inspire. i added more veggies to the soup, mushrooms spinach and zucchini, and added shredded asiago and parmesan cheese and minced mushrooms and parsley to the noodle filling. ...

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