Side Pannel
Quick Chicken Noodle Soup with Homemade Egg Noodles
Quick Chicken Noodle Soup with Homemade Egg Noodles
- Recipe Submitted by Cool Whip on 09/04/2014
Category: Eggs, Healthy Recipes, Main Dish, Chicken
Ingredients List
- 2 tablespoons olive oil
- 2 medium carrots, peeled and chopped
- 2 ribs celery, chopped
- 4 cloves garlic, minced
- 2 bay leaves, fresh or dried
- Salt and pepper to taste
- 6 cups reduced sodium chicken broth
- 1 pound chicken breast tenders (I like to use Rotisserie chicken), diced
- Homemade egg noodles (recipe follows)
- Fresh or dried parsley (optional)
- Homemade Egg Noodles
- 3 egg yolks
- 1 whole egg
- 6 T cold water
- 2 tsp salt
- 2 cups flour
Directions
1. Make your egg noodles (recipe below) so that they can dry while you're making the soup.
2. Place a large pot over medium heat and add olive oil. Work close to the stove and add vegetables and garlic to the pot as you chop, in the order they are listed.
3. Add bay leaves and season vegetables with salt and pepper, to taste. Add chicken broth to the pot and raise heat to bring liquid to a boil.
4. Add diced chicken to the pot, return soup to a boil, and reduce heat back to medium. Cook chicken for two minutes then add egg noodles.
5. Cook soup an additional five minutes or until noodles are tender and floating to the surface. Remove pot from heat.
6. Stir in parsley and/or dill. Remove bay leaves from soup and serve hot.
1. Beat eggs until well mixed.
2. Beat in water and salt.
3. Stir in flour with a spoon until combined. Once combined, separate into three balls.
3. Roll each ball out thin and cut into thins strips with a pizza cutter.
5. Let dry on a baking sheet with parchment paper or Silpat to avoid sticking.
2. Place a large pot over medium heat and add olive oil. Work close to the stove and add vegetables and garlic to the pot as you chop, in the order they are listed.
3. Add bay leaves and season vegetables with salt and pepper, to taste. Add chicken broth to the pot and raise heat to bring liquid to a boil.
4. Add diced chicken to the pot, return soup to a boil, and reduce heat back to medium. Cook chicken for two minutes then add egg noodles.
5. Cook soup an additional five minutes or until noodles are tender and floating to the surface. Remove pot from heat.
6. Stir in parsley and/or dill. Remove bay leaves from soup and serve hot.
1. Beat eggs until well mixed.
2. Beat in water and salt.
3. Stir in flour with a spoon until combined. Once combined, separate into three balls.
3. Roll each ball out thin and cut into thins strips with a pizza cutter.
5. Let dry on a baking sheet with parchment paper or Silpat to avoid sticking.
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