Chicken and Homemade Noodle Soup

    Chicken and Homemade Noodle Soup


    119 people made this

    This soup recipe uses homemade noodles and plenty of corn that are cooked in a rich chicken stock.

    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

    Preparation:45min  ›  Cook:1hour40min  ›  Ready in:2hours25min 

    1. 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.
    2. In a large stockpot, add chicken stock, celery, onion, carrots and garlic. Simmer gently until vegetables are tender, about 1 hour.
    3. 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.
    4. 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)


    Soup was Scrumdilliumptous!!! I didn't make the noodles but it was still yummy. Thanx - 25 Aug 2010

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