Stroud's Chicken Noodle Soup Recipe
From a little cookbook called Elephant Stew
Ingredients
- 4 cups canned chicken broth
- 4 cups water
- 6 chicken thighs
- 3 carrots, diced
- 1/4 cup fresh parsley
- salt and pepper
- 1 dash Worcestershire sauce
Noodles
- 2 eggs
- 1/4 teaspoon salt
- 1 1/2 cups flour
Instructions
- Combine broth and water.
- Simmer thighs, carrots and parsley in stockpot 45-60 minutes or until meat is very tender.
- Remove chicken from stock.
- Pull meat from bones.
- Return to pot.
- Remove pot from heat.
- For noodles:.
- Beat eggs and salt until smooth.
- Beat in 2/3 c flour.
- Continue adding flour up to a toatl of 1 and 1/2 c until a pliable dough is formed.
- Knead dough 5 minutes on a lightly floured board.
- Roll dough about 1/16th inches and use a sharp knife to cut it into 1/2 inch wide noodles 2 inches long.
- Return soup to stove and bring to simmer.
- Add noodles, salt and pepper and worcestershire sauce.
- Simmer 7-10 minutes or until noodles are cooked through and tender.
Your Own Notes
Nutrition
Serving: 752gCalories: 602.9kcalCarbohydrates: 42.5gProtein: 44gFat: 27.2gSaturated Fat: 7.8gCholesterol: 226.7mgSodium: 1898.8mgFiber: 2.7gSugar: 3.3g
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