Chicken Soup with Drop-In Noodles Recipe

Ingredients
<br>- 2  skinless, boneless chicken breasts
<br>- 2 ½ tablespoons mixed vegetable flakes
<br>- 1  bay leaf
<br>- 1 teaspoon dried parsley
<br>- ¼ teaspoon dried tarragon
<br>- ¾ teaspoon celery salt
<br>- 1  onion, chopped
<br>- ½ cup frozen diced carrots
<br>- 2 (14.5 ounce) cans chicken broth
<br>- 2 teaspoons chicken bouillon powder
<br>- salt to taste
<br>- 2 cups all-purpose flour
<br>- 1 tablespoon shredded Cheddar cheese
<br>- 2  eggs
<br>- 1 tablespoon milk
<br><p></p>Directions
<br>step 1: Place chicken breasts in a large slow cooker and cover with cold water, 3/4 of the way full.   Add vegetable flakes, bay leaf, parsley, tarragon, celery salt and onion. Cook on high at least 6 hours or on low for 8 hours. 1 hour prior to serving add carrots, chicken bouillon, chicken broth and start making drop-in noodles.
<br>step 2: In a large stock pot bring 4 to 6 quarts of salted water to a boil.  In a mixing bowl combine flour and cheese.  In the center of flour mixture make a well and drop in eggs and milk.  Mix with a fork until dough crumbles and looks like peas (if too dry add milk; if too moist add flour).  Drop pea-sized dough pieces into boiling water and cook for twenty minutes. Drain and rinse the noodles with cold water.
<br>step 3: Once noodles are finished and vegetables in soup are tender, ladle soup into serving bowls, drop in noodles and serve.
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Ingredients
- 2 skinless, boneless chicken breasts
- 2 ½ tablespoons mixed vegetable flakes
- 1 bay leaf
- 1 teaspoon dried parsley
- ¼ teaspoon dried tarragon
- ¾ teaspoon celery salt
- 1 onion, chopped
- ½ cup frozen diced carrots
- 2 (14.5 ounce) cans chicken broth
- 2 teaspoons chicken bouillon powder
- salt to taste
- 2 cups all-purpose flour
- 1 tablespoon shredded Cheddar cheese
- 2 eggs
- 1 tablespoon milk

Directions
step 1: Place chicken breasts in a large slow cooker and cover with cold water, 3/4 of the way full. Add vegetable flakes, bay leaf, parsley, tarragon, celery salt and onion. Cook on high at least 6 hours or on low for 8 hours. 1 hour prior to serving add carrots, chicken bouillon, chicken broth and start making drop-in noodles.
step 2: In a large stock pot bring 4 to 6 quarts of salted water to a boil. In a mixing bowl combine flour and cheese. In the center of flour mixture make a well and drop in eggs and milk. Mix with a fork until dough crumbles and looks like peas (if too dry add milk; if too moist add flour). Drop pea-sized dough pieces into boiling water and cook for twenty minutes. Drain and rinse the noodles with cold water.
step 3: Once noodles are finished and vegetables in soup are tender, ladle soup into serving bowls, drop in noodles and serve.

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