Chicken Soup with Stuffed Noodles
Country Chicken Cookbook
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Before retiring, I worked as a cook for 15 years. Now I spend lots of time in my kitchen preparing new, interesting food for the family. You'll love this rich homey soup.
SERVINGS: 10
CATEGORY: Soup
METHOD: Stovetop - One-Dish
TIME: Prep: 20 min. Cook: 1-3/4 hours + cooling
Ingredients:
- 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
- 2-1/2 quarts water
- 2 teaspoon salt
- 1/4 teaspoon pepper
- 4 medium carrots, sliced
- 2 celery ribs, sliced
- 1 medium onion, diced
- NOODLES:
- 1-1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 egg
- 5 tablespoons water
- 1 teaspoon vegetable oil
- FILLING:
- 2 eggs
- 1-1/4 cups seasoned bread crumbs
- 3 tablespoons butter, melted
Directions:
Place chicken, water, salt and pepper in a large soup kettle. Cover and slowly bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is no longer pink.
Remove chicken and set aside until cool enough to handle. Add vegetables to broth; cook until tender, about 5-10 minutes. Remove chicken from bones; discard bones and skin. Cut chicken into chunks; return to broth.
Meanwhile, for noodles, in a large bowl, mix flour and salt. Make a well in the center. Beat together the egg, water and oil; pour into well. Stir together, forming a dough.
Turn dough onto a floured surface; knead 8-10 times. Roll into a 16-in. x 12-in. rectangle. Combine filling ingredients. Sprinkle over dough to within 1/2 in. of edge; pat down. Moisten edges with water. Roll up jelly-roll style from long end; cut into 1/2-in slices. Add noodles to gently boiling soup and cook for 6-8 minutes or until tender. Yield: 10 servings (2-1/2 quarts).