Taste of Home
Mom’s Chicken Noodle Soup
TOTAL TIME: Prep: 30 min. Cook: 55 min.
YIELD: 6 servings.
My mother was a pastor's wife, and she did a lot of cooking for potlucks. This recipe is one she created herself. I serve it frequently to my husband and to our four children. Every one of them is a hearty eater! —Marlene Doolittle, Story City, Iowa
Ingredients
-
1 broiler/fryer chicken (3 to 4 pounds), cut up
-
2 quarts water
-
1 medium onion, chopped
-
2 teaspoons chicken bouillon granules
-
2 celery ribs, diced
-
2 medium carrots, diced
-
2 medium potatoes, peeled and cubed
-
1-1/2 cups fresh or frozen cut green beans
-
1 teaspoon salt
-
1/4 teaspoon pepper
-
NOODLES:
-
1 cup all-purpose flour
-
1 large egg, lightly beaten
-
1/2 teaspoon salt
-
1 teaspoon butter, softened
-
1/4 teaspoon baking powder
-
2 to 3 tablespoons 2% milk
Directions
-
1.
In a Dutch oven, cook chicken in water; cool slightly. Remove chicken from bones; discard bones. Skim fat from broth. Cut chicken into bite-sized pieces; add to broth with next 8 ingredients. Bring to a boil. Reduce heat and simmer, uncovered, 50-60 minutes or until vegetables are tender.
-
2.
Meanwhile, for noodles, place flour in a small bowl and make a well in the center. Stir together remaining ingredients; pour into well. Working the mixture with your hands, form a dough ball. Knead for 5-6 minutes.
-
3.
Cover and let rest for 10 minutes. On a floured surface, roll dough out to a square, 1/16 to 1/8 in. thick, and cut into 1/4-in.-wide strips. Cook noodles in boiling salted water for 2-3 minutes or until done. Drain and add to soup just before serving.
Nutrition Facts
1 cup: 429 calories, 16g fat (5g saturated fat), 125mg cholesterol, 1012mg sodium, 36g carbohydrate (5g sugars, 4g fiber), 34g protein.
© 2024 RDA Enthusiast Brands, LLC