Chicken Soup with Drop-In Noodles

Chicken Soup with Drop-In Noodles

7 Reviews 1 Pic
  • Prep

    45 m
  • Cook

    8 h
  • Ready In

    8 h 45 m
Alexis DeMonte
Recipe by  Alexis DeMonte

“Chicken soup that you can let simmer in a slow cooker all day then make homemade drop noodles just before serving. Quick and easy.”

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Ingredients

Adjust Servings

Original recipe yields 4 to 6 servings

Directions

  1. Place chicken breasts in a large slow cooker and cover with cold water, 3/4 of the way full. Add vegetable flakes, bay leaf, parsley, tarragon, celery salt and onion. Cook on high at least 6 hours or on low for 8 hours. 1 hour prior to serving add carrots, chicken bouillon, chicken broth and start making drop-in noodles.
  2. In a large stock pot bring 4 to 6 quarts of salted water to a boil. In a mixing bowl combine flour and cheese. In the center of flour mixture make a well and drop in eggs and milk. Mix with a fork until dough crumbles and looks like peas (if too dry add milk; if too moist add flour). Drop pea-sized dough pieces into boiling water and cook for twenty minutes. Drain and rinse the noodles with cold water.
  3. Once noodles are finished and vegetables in soup are tender, ladle soup into serving bowls, drop in noodles and serve.

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Reviews (7)

Rate This Recipe
Jillian
32

Jillian

Delicious! Perfect for cold winter nights with hot buttered bread. The "homemade noodles" just didn't work for me, so I ended up boiling some egg noodles and adding them instead. I used steam in bag baby carrots and chopped celery along with the chopped onion. Instead of water, I used all chicken broth and this turned out to be very good.

box7cubs
23

box7cubs

The soup was wonderful, but my cheese dumplings did not turn out. Next time I think I'll make some sort of pasta to drop in instead. My kids loved the flavor, and it was easy to put it on in the morning and have it ready in the evening.

Jackie C
14

Jackie C

I honestly try to make the recipe as close as possible to the way it's written when I'm rating it. I really hate when people make all types of adjustments then rate a recipe low...what are you really rating then!?!? Anyway, I did not have celery and I used fresh baby carrots instead of frozen other than that, I followed everything else exact on the ingredients list. The "drop in" noodles are more like dumplings so I made mine much bigger than pea-size to represent more of a dumpling than a noodle. I also cooked the dumplings in some broth I stole from the slow cooker and boiled instead of in boiling then dumpped it all back in the slow cooker. I think it gave a bit more flavor to the "noodles" a.k.a dumplings. Over all I though this was pretty good and would definitly use it again.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 401 cal
  • 20%
  • Fat
  • 6.1 g
  • 9%
  • Carbs
  • 55.1 g
  • 18%
  • Protein
  • 29.1 g
  • 58%
  • Cholesterol
  • 143 mg
  • 48%
  • Sodium
  • 1418 mg
  • 57%

Based on a 2,000 calorie diet

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