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Add a photoServings: 10
Ingredients
- 1 x Stewing chicken (about 6 pounds), cut up
- 2 quart Water
- 1 lrg Onion, quartered
- 1 c. Minced fresh parsley
- 1 x Rib celery, sliced
- 5 x Cubes chicken bouillon
- 5 whl peppercorns
- 4 whl cloves
- 1 x Bay leaf
- 2 tsp Salt
- 1/2 tsp Pepper
- 1 dsh Dry thyme
- 2 med Carrots, thinly sliced
- 1Â 1/4 c. All-purpose flour
- 1/2 tsp Salt
- 1 x Egg
- 2 Tbsp. Lowfat milk
Directions
- In a large kettle, combine the first 12 ingredients; bring to a boil.
- Reduce heat; cover and simmer for 2 1/2 hrs or possibly till the chicken is tender. Remove chicken from broth; cold. Debone chicken; cut into chunks.
- Strain broth and skim fat; return to kettle. Add in chicken and carrots. For noodles, mix flour and salt in a medium bowl. Make a well in the center.
- Beat egg and lowfat milk; pour into the well. Stir together, forming a dough. Turn dough ono a floured surface; knead 8-10 times. Roll into a 12-in. x 9-in.
- rectangle. Cut to 1/2-in. strips; cut the strips into 1-in. pcs. Bring soup to a simmer; add in noodles. Cover and cook for 12-15 min or possibly till noodles are tender.
- Yield: 10-12 servings.
- NOTES : "I'm grateful which my mother taught me to make these wonderful old-fashioned noodles, that were a big favorite of mine when I was growing up. They give the chicken soup a delightful down-home flavor." Submitted
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 491g | |
| Recipe makes 10 servings | |
| Calories 364 | |
| Calories from Fat 181 | 50% |
| Total Fat 20.05g | 25% |
| Saturated Fat 5.73g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 1079mg | 45% |
| Potassium 465mg | 13% |
| Total Carbs 15.84g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.79g | 1% |
| Protein 28.14g | 45% |
