Chicken Soup With Drop-In Noodles
"From allrecipes.com."
- Ready In:
- 6hrs 45mins
- Ingredients:
- 15
- Serves:
-
5
ingredients
- 2 boneless skinless chicken breasts
- 2 1⁄2 tablespoons dried vegetable flakes
- 1 bay leaf
- 1 teaspoon dried parsley
- 1⁄4 teaspoon dried tarragon
- 3⁄4 teaspoon celery salt
- 1 onion, chopped
- 1⁄2 cup frozen diced carrot
- 2 (14 1/2 ounce) cans chicken broth
- 2 teaspoons chicken bouillon powder
- salt
- 2 cups all-purpose flour
- 1 tablespoon shredded cheddar cheese
- 2 eggs
- 1 tablespoon milk
directions
- Place chicken breasts in a large slow cooker and cover with cold water, 3/4 of the way full. Add vegetable flakes, bay leaf, parsley, tarragon, celery salt and onion. Cook on high at least 6 hours or on low for 8 hours. 1 hour prior to serving add carrots, chicken bouillon, chicken broth and start making drop-in noodles.
- In a large stock pot bring 4 to 6 quarts of salted water to a boil. In a mixing bowl combine flour and cheese. In the center of flour mixture make a well and drop in eggs and milk. Mix with a fork until dough crumbles and looks like peas (if too dry add milk; if too moist add flour). Drop pea size dough pieces into boiling water and cook for 20 minutes. Drain and rinse the noodles with cold water.
- Once noodles are finished and vegetables in soup are tender, ladle soup into serving bowls, drop in noodles and serve.
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RECIPE SUBMITTED BY
I love food! I collect cookbooks and recipes and read them the way most people read novels. I have no children but I have two cats who also love to eat. I am also a movie buff and one of my biggest pet peeves is when people talk during a movie!
