Chicken Soup with Stuffed Noodles

Soup

It’s a rather cool day today here in Southern California… it’s only 66, sunny, but breezy.  And I love it!  It’s almost like a real autumn day.  So I was inspired to cook some soup.  Jarod is a sucker for chicken noodle soup and I’ve never made him any.  Terrible wife!  So today was the day for his favorite soup for lunch.  [He’s in the middle of mid-terms and is need of some comfort food]  I added a new twist to the traditional recipe: stuffed, homemade noodles!  It turned out great!  Enjoy this recipe.

Chicken Soup with Stuffed Noodles

Soup:

1 1/2 lbs chicken, cut up

2 1/2 qts water

2 tsp salt

1/4 tsp pepper

4 med carrots, sliced

2 celery ribs, slices

1 med onion, diced

1 cp yellow squash, sliced

1 cp green beans, chopped

Noodles:

1 1/4 cp flour

1 tsp salt

1 egg

5 tbls water

1 tsp oil

Filling:

2 eggs

1 1/4 cp bread crumbs (add spices if unseasoned; I used garlic powder and oregano)

3 tbls butter, melted

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1.  Place chicken, water, salt and pepper in a large soup kettle.  Cover and slowly bring to a boil.  Reduce heat; cover and simmer until chicken is no longer pink.

2.  Add vegetables; cook until tender (about 5-10 minutes).

3.  For the noodles, mix the flour and salt.  Make a well in the center.  Beat together the egg, water and oil; pour into the well.  Stir together, forming a dough.

4.  Turn dough onto a flour surface; knead 8-10 times.  Roll into a 16 in x 12 in rectangle.  Combine filling ingredients.  Spread over dough to within 1/2 in of edge; pat down.  Moisten edges with water.  Roll up jelly-roll style from long end; cut into 1/2 in slices.  Add noodles to gently boiling soup and cook for 6-8 minutes or until tender.

yields: 10 servings (2 1/2 qts)

  1. brookebits posted this