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Chicken Soup with Stuffed Noodles Recipe

Chicken Soup with Stuffed Noodles Recipe photo by Taste of Home

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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.

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Chicken Soup with Stuffed Noodles Recipe

Prep: 20 min. Cook: 2 hours 10 min. + cooling

Yield: 10 Servings

20 130 150

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 canola 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 stockpot. Cover and slowly bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. 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, mix flour and salt in a medium bowl. 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; mix well. 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).

Nutritional Facts 1 serving (1 cup) equals 334 calories, 15 g fat (5 g saturated fat), 125 mg cholesterol, 1,038 mg sodium, 26 g carbohydrate, 2 g fiber, 23 g protein.

Originally published as Chicken Soup with Stuffed Noodles in Country Chicken Cookbook , p17

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Chicken Soup with Stuffed Noodles

Chicken Soup with Stuffed Noodles

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Reviewed on Mar. 12, 2013 by Marie7130

This was a great recipe. The stuffed noodles were like dumplings. Will make again.

Reviewed on Nov. 13, 2012 by elisha_82

This soup was really good, but I modified the recipe a little to make it easier and flavor the broth a little better. I added all the vegetables right away. I also added fresh chopped parsley to the broth before the noodles because it seemed too bland. It still turned out really good. The noodles ended up tasting a little like dumplings. My 2 year old even loved it!

Reviewed on Feb. 28, 2008 by FriedaG

I've only made this wonderful soup twice, perhaps because it's a bit of work. But my! the payoff is worth it. My family members still talk about the stuffed noodles and often drop hints about me making the recipe again. I'm sure I will!