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Chicken Soup with Stuffed Noodles

 Chicken Soup with Stuffed Noodles
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.
10 ServingsPrep: 20 min. Cook: 2 hours 10 min. + 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 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

2 of 2

Chicken Soup with Stuffed Noodles (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.