Egg Noodle and Chicken Soup Recipe

Name: Egg Noodle and Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken; ¼ teaspoon clove, whole; ¼ teaspoon parsley flakes; ¼ teaspoon rosemary, flakes; ¼ teaspoon dried dried basil; 3 bay leaves; for egg noodles; 2 cups all-purpose flour or 2 cups whole wheat flour; 3 egg yolks; 1 egg; 2 teaspoons salt; ½ cup water

Servings: persons

1 whole chicken
¼ teaspoon clove, whole
¼ teaspoon parsley flakes
¼ teaspoon rosemary, flakes
¼ teaspoon dried dried basil
3 bay leaves
for egg noodles
2 cups all-purpose flour or 2 cups whole wheat flour
3 egg yolks
1 egg
2 teaspoons salt
½ cup water

1
place whole chicken in a stock pot and add water to cover.
2
Add cloves, parsley, rosemary, basil, bay leaves and sage to a cheese cloth, place in water.
3
Slow boild chicken until falling off the bone.
4
In the meantime make the egg noodles.
5
In a large bowl add flour and make a well in center of flour.
6
Add egg yolks, egg and salt; mix thoroughly.
7
Mix in water, 1 tablespoon at a time, until dough is stiff, but easy to roll.
8
Divide dough into 4 equal parts.
9
Roll dough, one part at a time, into paper-thin rectangle on well-floured board (keep remaining dough covered).
10
Loosely fold rectangle lengthwise into thirds; cut cross-wise into 1/8-inch strips.
11
Shake out strips and place onto a clean cheesecloth until stiff and dry, about 2 hours.
12
While noodles are drying and chicken is done, remove chicken from the stock and allow the chicken to cool and debone and remove the skin.
13
Boild the stock water down and add herbs, salt and pepper to taste.
14
Add dried noodles and chicken and allow to boil until noodle are throughly cooked.
15
Add some corn starch to thicken stock.
16
Serve over mashed potatoes or steamed rice.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole chicken, ¼ teaspoon clove, whole, ¼ teaspoon parsley flakes, ¼ teaspoon rosemary, flakes, and more.

Yes, Egg Noodle and Chicken Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Noodle and Chicken Soup

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