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Nutrition Facts
Serving Size 1 (773g) Recipe makes 6 servings
Calories 443
Calories from Fat 169		(38%)
Amount Per Serving		%DV
	Total Fat 18.8g	28%
	Saturated Fat 6.9g	34%
	Monounsaturated Fat 7.1g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.1g
Cholesterol 191mg		63%
Sodium 1029mg		42%
Potassium 381mg		10%
Total Carbohydrate 34.2g		11%
	Dietary Fiber 1.4g	5%
	Sugars 0.7g
Protein 32.0g		64%
detailed view... how is this calculated?

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Chicken Noodle Soup

Recipe #29006 | 2½ hours | 30 min prep | add private note

⁽³²⁾ RATE IT NOW Print Recipe

By: Kevin Young
May 21, 2002

This sure beats the old Campbells can of chicken noodle soup. You can adjust the amount of water you start with to make it more or less soupy. Just a cup either way makes a pretty big difference. If you haven't had chicken noodle over the mashed potatoes, trust me it's great. I like mashed potatoes with the peels, but in this recipe it's better without. Enjoy!

SERVES 6 (change servings and units)

Ingredients

2 cups flour
1/4 teaspoon salt
3 eggs
1 tablespoon milk
1 teaspoon olive oil
3 1/2 quarts water
1 1/2 lbs chicken breasts
1/2 chopped onion
2 teaspoons salt
1 teaspoon black pepper
2 bay leaves
1/2 cup milk
2 tablespoons butter or margarine

Directions

1
Mix flour and 1/4 tsp salt thoroughly and place on the counter, or a pastry board, making a well in the center.
2
Place eggs, 1 tbsp milk, and olive oil in a large bowl and whisk until smooth.
3
Slowly add egg mixture to well in flour and mix together.
4
Knead dough for about 10 minutes until a smooth, slightly elastic dough is formed.
5
Cut dough into three pieces and cover with plastic wrap.
6
Allow to sit about 15 minutes.
7
On a floured counter top, roll dough out as thin as possible without tearing.
8
Using a pizza cutter, cut noodles about 1/4- 1/2 inch wide.
9
Cover noodles loosely with plastic wrap and set aside.
10
Place water, chicken, onion, salt, pepper, and bay leaves in a large pot and bring to a boil.
11
Reduce heat to medium high and allow to simmer about 1 1/2 hours.
12
Remove chicken and bay leaves from broth and discard bay leaves.
13
Allow chicken to sit until cool enough to handle.
14
When cool enough, shred chicken into coarse pieces.
15
Add milk and butter to broth and return to a rolling boil over high heat.
16
Add chicken to broth, then add noodles, separating any that may stick.
17
Cook soup over high heat 15-20 minutes, stirring regularly.
18
Remove from heat and allow to sit about 5-10 minutes (it will thicken).
19
Serve alone, or I like to serve ladled over mashed potatoes.

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Featured Reviews for This Recipe

From: SPrins

On Mar 27, 2009

I'm not going to leave a star for this, cause I think it's my own issue. I couldn't stomach this! My noodles came out pretty thick, and I just didn't like them. BUT I was in my first trimester of pregnancy when I made it and I think something just didn't sit right with me due to nausea, etc. Thanks for sharing!! :O)

0 people found this review helpful

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From: Chef #203193

On Jan 22, 2009

Only my second attempt at chicken noodle soup and it was very good. I used leftover chicken that had been seasoned with basil, thyme and oregano so I'm thinking the recipe as-is may need some additional seasoning. Since I was using leftovers, I substituted chicken broth (2 cans) for some of the water. I will definitely make this recipe again but spice it up a little!

0 people found this review helpful

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From: Emmy from Texas

On Dec 21, 2004

The first time I made the mistake of letting the soup boil to high, so too much evaporated and I like to have plenty of broth. The recipe made a whole lot of noodles for the soup, so I ended up making less the second time. One thing that I added the second time was a couple of dashes of soy sauce and a couple tablespoons of white vinegar. I know it sounds strange, but you have to try it in chicken soups before you judge! It really adds alot of extra flavor. Thank you so much for the excellent recipe!

10 people found this review helpful

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From: Just Cher

On Jan 26, 2003

I choose this recipe as I have been making one very similiar for years and I knew it would be a big hit with the family. There is nothing like making your own noodles. The results are between a dumpling & a noodle and is so hearty. I cut my onion in half to add flavor but then disgarded it as my family is very picky! I also used some chicken stock that I had frozen. This is so very good and a great way to warm the bones and fight off the cold. You done good Kevin!

5 people found this review helpful

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