Chicken Soup with Stuffed Noodles Recipe
Chicken Soup with Stuffed Noodles Recipe photo by Taste of Home
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Chicken Soup with Stuffed Noodles Recipe

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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.
TOTAL TIME: Prep: 20 min. Cook: 2 hours 10 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 2 hours 10 min. + cooling
MAKES: 10 servings


  • 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
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 egg
  • 5 tablespoons water
  • 1 teaspoon canola oil
  • 2 eggs
  • 1-1/4 cups seasoned bread crumbs
  • 3 tablespoons butter, melted

Nutritional Facts

1 cup: 334 calories, 15g fat (5g saturated fat), 125mg cholesterol, 1038mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 23g protein.


  1. 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.
  2. 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.
  3. 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).
Originally published as Chicken Soup with Stuffed Noodles in Country Chicken Cookbook 1995, p17

Full-Bodied White Wine

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

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Marie7130 User ID: 6392373 39285
Reviewed Mar. 12, 2013

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

elisha_82 User ID: 6061954 13754
Reviewed Nov. 13, 2012

"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!"

FriedaG User ID: 1671534 73274
Reviewed Feb. 28, 2008

"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!"

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