Chicken Noodle Soup

Recipe by
Total Time:
3-4 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Okra Soup, Smoked Fish and Kale Soup, Healthy Spinach Soup, Festive Yakhni Shorba

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  • 1 cube - chicken bouillon
  • 1 pound - chopped, cooked chicken meat
  • 8 cups - chicken broth
  • 2 - eggs
  • 4 tbsp milk
  • 1 tsp - salt
  • 2 cups - all-purpose flour
  • 2 cups - diced celery
  • 1 cup - diced onion
  • 3 cups - baby carrots, chopped
  • 2 tsp - minced garlic
  • 200 g - package corn kernels
  • Salt and pepper to taste
  • Seasoned salt to taste

How to Make Chicken Noodle Soup

  • Mix eggs and milk together until well beaten and then add salt and flour. Dough should be stiff.
  • On a floured surface roll dough out really thin, 1/8 of an inch. Let dry 30 minutes and then cut into thin slices.
  • Place on wax paper and let air dry.
  • In a large stock pot add chicken broth, celery, onion, baby carrots, and garlic.
  • Fill stock pot, 2 inches from the top with water. Simmer until vegetables are tender, about 2 hours.
  • Add chicken and corn. Season with salt, pepper, seasoning salt and chicken bouillon granules.
  • Simmer for 30 minutes, checking to see if water level has decreased. Add water if needed.
  • Bring to a boil, add noodles, stirring often. Noodles should be done in 20 minutes. Serve hot.