Chicken Noodle Soup II

Chicken Noodle Soup II

86

"This is good on a cold winter night or when you have a cold. In order to make this just right you need to make the noodles ahead of time so that they can dry before putting them in the soup. You can make them the night before and store in an air tight container and place in the freezer."

Ingredients

3 h 45 m {{adjustedServings}} servings 343 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 343 kcal
  • 17%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 44.1g
  • 14%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 90 mg
  • 30%
  • Sodium:
  • 1314 mg
  • 53%

Based on a 2,000 calorie diet

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Directions

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  1. Mix eggs and milk together until well beaten and then add salt and flour. Dough should be stiff. On a floured surface roll dough out really thin, 1/8 of an inch. Let dry 30 minutes and then cut into thin slices. Place on wax paper and let air dry.
  2. In a large stock pot add chicken broth, celery, onion, baby carrots, and garlic. Fill stock pot, 2 inches from the top with water. Simmer until vegetables are tender, about 2 hours.
  3. Add chicken and corn. Season with salt, pepper, seasoning salt and chicken bouillon granules. Simmer for 30 minutes, checking to see if water level has decreased. Add water if needed.
  4. Bring to a boil, add noodles, stirring often. Noodles should be done in 20 minutes. Serve hot.
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Reviews

86
  1. 102 Ratings

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This is delicious. I made one change which really improved the flavor. Instead of using chicken bouillon cube, use 1 teaspoon of Maggi chicken flavoring. Maggi comes in granules or cubes and aft...

This was SO good! as the vegetables were simmering,I cooked the chicken in water with extra carrots and celery(to make my own stock)I removed the chicken and chopped it up.Meanwhile,I just poure...

I didn't make the noodles but I did make the soup and it was very very good. I scaled it to 12 servings. I made it in my crock pot, not on the stove top. I added rosemary to the recipe and more ...