Hearty Chicken Noodle Soup
Yield
6 servingsPrep
10 minCook
2 hrsReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
chicken
|
|
| 2 | quarts |
water
|
*
|
| 1 | large |
onions
quartered |
|
| 1 | cup |
parsley leaves
chopped |
|
| 1 | each |
celery
sliced |
|
| 5 | cubes |
chicken broth
|
|
| 5 | whole |
peppercorns
|
*
|
| 4 | whole |
cloves
|
*
|
| 1 | each |
bay leaves
|
*
|
| 2 | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | dash |
thyme
dried |
*
|
| 2 | medium |
carrots
sliced |
|
| Noodles | |||
| 1 ¼ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
eggs
|
|
| 2 | tablespoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
chicken
|
|
| 2 | quarts |
water
|
*
|
| 1 | large |
onions
quartered |
|
| 237 | ml |
parsley leaves
chopped |
|
| 1 | each |
celery
sliced |
|
| 5 | cubes |
chicken broth
|
|
| 5 | whole |
peppercorns
|
*
|
| 4 | whole |
cloves
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1E+1 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 1 | dash |
thyme
dried |
*
|
| 2 | medium |
carrots
sliced |
|
| Noodles | |||
| 296 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
milk
|
|
Directions
In a large kettle, combine the first 12 ingredients; bring to a boil.
Reduce heat; cover and simmer for 2½ hours or until the chicken is tender.
Remove chicken from broth; cool.
Debone chicken; cut into chunks.
Strain broth and skim fat; return to kettle.
Add chicken and carrots.
For noodles, mix flour and salt in a medium bowl.
Make a well in the center.
Beat egg and milk; pour into the well.
Stir together, forming a dough.
Turn dough ono a floured surface; knead 8 to 10 times.
Roll into a 12x9 inch rectangle..
Cut to ½-in. strips; cut the strips into pieces.
Bring soup to a simmer; add noodles.
Cover and cook for 12 to 15 minutes.
