Chicken Soup with Stuffed Noodles

Recipe by
Total Time:
1 hour
Serves:2
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • 1 broiler-fryer chicken, cut into pieces
  • 1/4 tsp - pepper
  • 4 medium carrots, sliced
  • 2 stalks - celery, sliced
  • 1 medium onion, diced
  • 2 1/2 litres water
  • 2 tsp - salt
  • For noodles:
  • 1 1/4 cups - all purpose flour
  • 1 Egg
  • 1 tsp - vegetable oil
  • 5 tbsp - water
  • 1 tsp - salt
  • For filling: 2 eggs
  • 1 1/4 cups - seasoned bread crumbs
  • 3 tbsp - Butter or margarine, melted

How to Make Chicken Soup with Stuffed Noodles

  • Place chicken, water, salt, and pepper in a large soup kettle.
  • Cover and bring to a boil; skim fat.
  • Reduce heat, cover, and simmer for 1-1/2 hours or until chicken is tender.
  • Debone chicken and cut into chunks; return to broth.
  • Meanwhile, for noodles, mix flour and salt in a medium bowl.
  • Make a well in the centre.
  • Beat together the egg, water, and oil; pour into well.
  • Stir together, forming a dough. Turn dough onto a floured surface; knead 8 to 10 times.
  • Roll into a 16 x 12 inch rectangle.
  • Combine filling ingredients and mix well.
  • Sprinkle over dough to within 1/2 inch of edge; pat down.
  • Moisten edges with water.
  • Roll up jelly-roll style from long end; cut into 1/2 inch slices.
  • Add noodles to gently boiling soup and cook for 6 to 8 minutes or until tender.