Chicken Soup with Homemade Noodles: The Best Chicken Soup with Homemade Noodles Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	Chicken Soup with Homemade Noodles

Serves: 6

Prep: 1 hr
Cook: 1 hr 15 min

Print this Recipe

   3-3 1/2 pounds cut-up broiler-fryer chicken
   4 1/2 cups cold water
   1 teaspoon salt
   1/2 teaspoon black pepper
   1 medium stalk celery with leaves, cut up
   1 medium onion, cut up
   1 medium carrot, cut up
   4 cups water
   1 teaspoon chicken bouillon granules
   1 cup frozen green peas
   2 medium stalks celery, sliced (1 cup)
   1 medium onion, sliced
   2 medium carrots, sliced (1 cup) or 1 bag (8 ounces) baby-cut carrots
   Noodles (below) or 1 package (14 ounces) frozen noodles (2 cups)
   Noodles:
   2 eggs, beaten
   1/4 cup milk or water
   1 cup all-purpose flour
   1/4 teaspoon salt
   Dash of black pepper

Get 150 more recipes like this for ONLY $1

Chicken Soup with Homemade Noodles is from the Cook'n & Living with Cancer collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

1. Remove excess fat from chicken. Place chicken in 4-quart Dutch oven. Add 4 1/2 cups cold water, salt, pepper, cut-up celery, onion and carrot. Heat to boiling; reduce heat. Cover and simmer about 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

2. Remove chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Skim fat from broth. Strain broth; discard vegetables. Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces.

3. Return chicken and broth to Dutch oven. Stir in 4 cups water and the bouillon. Heat to boiling; reduce heat. Stir in peas and sliced celery, onion and carrots. Simmer uncovered 15 minutes.

4. Make Noodles; press a few tablespoons of the batter at a time through colander (preferably one with large holes) into boiling soup. Stir once or twice to prevent sticking. Cook about 5 minutes or until noodles rise to the surface and are tender.

Noodles: Mix all ingredients (batter will be thick)

TO MAKE AHEAD: Cook chicken and broth one day. Refrigerate separately. The next day, skim fat from broth, and continue with Step 2.

To freeze after preparing entire recipe, cool soup 30 minutes. Place in 2-quart airtight freezer container and label. Freeze no longer than 2 months. About 35 minutes before serving, remove lid from freezer container; place container upside down in 2-quart microwavable casserole. Cover and microwave on Medium (50%) 25 minutes; remove container. Break up and stir. Cover and microwave on Medium about 20 minutes longer, stirring 2 or 3 times, until hot.

Joan K. shares her Recipe "When I was growing up, my mother always served chicken soup when I was sick. It is still a comforting food for me today, and I make it often for my family. I made this a make-ahead recipe by cooking the chicken and stock one day, then finishing the rest the next day."

A NOTE from DR. GHOSH
Iron is an important mineral needed to help fight fatigue and is especially key during chemotherapy and radiation.

NUTRITION FACTS: High in vitamin A; good source of fiber
1 Serving: Calories 270 (Calories from Fat 70); Fat 8g (Saturated 2g); Cholesterol 140mg; Sodium 620mg; Potassium 420mg; Carbohydrate 24g (Dietary Fiber 3g); Protein 29g % DAILY VALUE: Vitamin A 80%; Vitamin C 4%; Calcium 6%; Iron 14%; Folic Acid 14%; Magnesium 10% DIET EXCHANGES: 1 Starch, 3 Very Lean Meat, 2 Vegetable, 1 Fat

Helpful For These Side Effects: (n), (m)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us