Hearty Chicken and Homemade Noodle Soup
Notes
Recipe Notes
- Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
- Try whole wheat flour to include whole grains.
- Freeze extra for another meal.
Ingredients
NOODLES
1 ¼ cups flour
2 eggs
3 tablespoons water
SOUP
3 cups water
4 ½ cups low-sodium chicken broth (see notes)
2 chicken breasts, cooked and chopped
2 cups mixed vegetables, fresh, canned, or frozen
¼ teaspoon pepper
Instructions
- For noodles: Put flour in a medium bowl, make a well in center, and add eggs. Mix well. Add water 1 tablespoon at a time, until dough is stiff but easy to roll.
- Place dough onto a floured surface. Roll dough to ½ inch thickness using a rolling pin or a sturdy, straight sided drinking glass or jar.
- Cut into 1/4 to 1/2 inch strips, about 3-5 inches long. Let sit for 5-10 minutes.
- For soup: In a large pot, add water and chicken broth; bring to a boil.
- Add noodles a few at a time to water and chicken broth mixture. Bring the soup back to a boil.
- Add chicken, vegetables, and pepper. Boil for 12-15 minutes or until noodles are tender. Serve warm.
- Refrigerate or freeze within 2 hours.
Notes
-
Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
- Try whole wheat flour to include whole grains.
- Freeze extra for another meal.
Comment
We made this soup in culinary classes this month and participants of all ages loved it! Whole wheat pastry flour worked fabulously for the noodles and added increased nutritional value:) We sautéed the chicken with garlic and onion (use lots!) for more flavor and added thyme to the soup as well. Such a satisfying meal on a cold day!