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Homestyle Chicken Noodle Soup


  • 1 whole roasting chicken, neck and gizzards removed, and rinsed
  • 1 medium onion, diced
  • 2 stalks celery, cleaned and diced
  • pepper to taste
  • 1 large Bay Leaf
  • 6 chicken bouillon cubes
  • 4 – 6 C water (enough to cover chicken)
  • 2 C sliced carrots
  • 3/4 C rice

Ingredients for noodles:

  • 1 C flour
  • 1 egg, beaten
  • pinch salt
  • milk to thin


In a large soup kettle, place chicken in kettle and add bouillon cubes, water, onion, celery, Bay Leaf and pepper to taste.  Bring to a boil and allow to simmer until chicken falls off the bone, 1 – 3 hours depending on size of chicken.  Remove chicken from broth and allow to cool.  Remove chicken from bones and tear or cut in to bite sized pieces.  Return chicken pieces to kettle and discard bones.  Bring to a slow boil and add carrots and rice.  When rice is just about tender, allow soup to simmer.  Make noodles: Combine flour and salt in a medium bowl, add beaten egg.  Add milk until forms a soft dough.  Allow to sit for 10 minutes.  Roll out onto a floured surface and cut into noodle like strips with a pastry cutter or pizza cutter.  Allow to dry for about 10 minutes.  Add to soup and simmer until noodles are tender.  Allow soup to cool for 5 – 10 minutes before serving.  Can be made ahead and frozen for up to one month.  Can also be made in a large slow cooker.

homestyle chicken noodle soup Homestyle Chicken Noodle Soup
Auntie_Dee in Soups & Stews on January 06 2010 » 0 comments
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