Chicken and Homemade Noodle Soup
Chicken and Homemade Noodle Soup
This soup recipe uses homemade noodles and plenty of corn that are cooked in a rich chicken stock.
Ingredients
Serves: 8
- Noodles
- 2 eggs
- 4 tablespoons low fat milk
- 1 teaspoon salt
- 2 cups (280g) plain flour
- Soup
- 8 cups (2 litres) chicken stock
- 4 stalks celery, diced
- 1 medium onion, diced
- 5 medium carrots, diced
- 4 cloves garlic, crushed
- 500g chopped, cooked chicken meat
- 1 1/2 kg frozen sweetcorn
- salt and pepper, to taste
- 1 chicken stock cube
Directions
Preparation:45min ›
Cook:1hour40min ›
Ready in:2hours25min
- Mix eggs and milk together in a bowl until well beaten, then mix in salt and flour to make a stiff dough. On a floured surface roll dough out very thin. Let dry 30 minutes and then cut into thin strips. Place on greaseproof paper and let the noodles air dry.
- In a large stockpot, add chicken stock, celery, onion, carrots and garlic. Simmer gently until vegetables are tender, about 1 hour.
- Add chicken and optional sweetcorn. Season with salt, pepper and chicken stock cube. Simmer further 10 minutes, checking to see if liquid level has decreased. Add water if needed.
- Bring soup to the boil, add noodles, stirring constantly to prevent sticking together. Return to the boil and cook the noodles until tender, about 20 minutes. Serve hot.
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Reviews (1)
4
Soup was Scrumdilliumptous!!! I didn't make the noodles but it was still yummy. Thanx - 25 Aug 2010
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