Chicken Noodle Soup II Recipe

Recipesfull introduces to you: Popular Recipes. (Chicken Noodle Soup II Recipe). This is good on a cold winter night or when you have a cold. In order to make this just right you need to make the noodles ahead of time so that they can dry before putting them in the soup. You can make them the night before and store in an air tight container and place in the freezer.

Brief

Prep 45 mins

Cook: 3hrs

Total: 3hrs45 mins

Servings: 8

Yield: 8 servings

Chicken Noodle Soup II Recipe

Ingredients

2 eggs

4 tablespoons milk

1 teaspoon salt

2 cups all-purpose flour

8 cups chicken broth

2 cups diced celery

1 cup diced onion

3 cups baby carrots

chopped

2 teaspoons minced garlic

1 pound chopped

cooked chicken meat

1 (16 ounce) package frozen corn kernels

salt and pepper to taste

seasoned salt to taste

1 cube chicken bouillon

Soup, Stew and Chili

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Bring to a boil add noodles stirring often. Noodles should be done in 20 minutes. Serve hot.

Nutritional Information

Chicken Noodle Soup II Recipe

Servings Per Recipe:8

Calories: 342.6

% Daily Value *

Protein: 27.9g 56%

Carbohydrates: 44.1g 14%

Dietary Fiber: 4.4g 18%

Sugars: 6.8g

Fat: 6g 9%

Saturated Fat: 1.6g 8%

Cholesterol: 89.8mg 30%

Vitamin A Iu: 7263.3IU 145%

Niacin Equivalents: 16.9mg 130%

Vitamin B6: 0.6mg 36%

Vitamin C: 7.5mg 13%

Folate: 118.5mcg 30%

Calcium: 74.7mg 8%

Iron: 3.6mg 20%

Magnesium: 45.6mg 16%

Potassium: 751mg 21%

Sodium: 1313.9mg 53%

Thiamin: 0.4mg 39%

Calories From Fat: 53.8

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.