Chicken Soup with Stuffed Noodles Recipe
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.
10 Servings
Prep: 20 min.
Cook: 2 hours 10 min. + cooling
Ingredients
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
2-1/2 quarts water
2 teaspoon 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 canola oil
FILLING:
2 eggs
1-1/4 cups seasoned bread crumbs
3 tablespoons butter, melted
Directions
In a stockpot, combine the first 4 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove chicken; allow to cool. Strain broth. Return chicken and broth to pan. Add the carrots, celery and onions; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
Meanwhile, for noodles, in a large bowl, mix flour and salt. 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. 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.
Bring soup to a simmer; add noodles. Cover and cook for 6-8 minutes or until noodles are tender. Yield: 10 servings (2-1/2 quarts).
Nutrition Facts: 1 serving (1 cup) equals 334 calories, 15 g fat (5 g saturated fat), 125 mg cholesterol, 1,038 mg sodium, 26 g carbohydrate, 2 g fiber, 23 g protein.
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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