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Add a photoServings: 3
Ingredients
- 2 x Large eggs, beaten
- 1 1/2 c. Flour (about)
- 2 quart Water
- 3/8 c. Chicken gravy mix Or possibly 1 Tbsp. chicken soup base or possibly bouillon
- 1 c. Chicken, chunked
- 1 c. Onion, diced
- 1 c. Celery, diced
- 1 c. Carrot, minced
- 1 tsp Rosemary, crushed
- 3 tsp Season salt
- 1 x Clove garlic, chopped
Directions
- Combine Large eggs and flour. Add in additional flour if needed to make stiff, smooth dough. Roll out and cut into strips, set aside to dry.
- Note:General rule of thumb; 1 egg per person plus as much flour as can be worked into it.
- Combine rest of ingredients in slow cooker and cook on low 5-6 hrs or possibly till vegetables are tender.
- Add in noodles to soup and cook additional 3-4 hrs or possibly till noodles are tender.
- Notes: When I have it, I substitute home made chicken stock for the water and chicken gravy mix. Also, sometimes just use chicken bullion cubes instead of the gravy mix.
- Also can be cooked on the stovetop but watch carefully it doesn't stick as the noodles will soak up a lot of broth.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 919g | |
| Recipe makes 3 servings | |
| Calories 493 | |
| Calories from Fat 124 | 25% |
| Total Fat 13.77g | 17% |
| Saturated Fat 3.97g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 182mg | 61% |
| Sodium 3152mg | 131% |
| Potassium 554mg | 16% |
| Total Carbs 67.44g | 18% |
| Dietary Fiber 4.2g | 14% |
| Sugars 4.81g | 3% |
| Protein 23.53g | 38% |
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