Soup

Chicken Egg Noodle Soup is for Soup.

Chicken Egg Noodle Soup takes several minutes to prepare.

Chicken Egg Noodle Soup takes several minutes to cook.

Chicken Egg Noodle Soup makes 6 servings.

The ingredients for Chicken Egg Noodle Soup are:

1-1/3 cups and 2 tablespoons all-purpose flour
5/8 pinch salt
1-1/8 eggs, beaten
1/4 cup and 2 teaspoons milk
1-3/4 teaspoons butter
2 medium sized boneless/skinless chicken breasts
8 cups of chicken boullion

Here is how you make Chicken Egg Noodle Soup:

(Halved from allrecipes.com recipe for Egg Noodles)1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.3. Allow to air dry before cooking.4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.5. Boil 8 cups of chicken broth or boullion separately, add raw chicken sliced up into bite-sized pieces until cooked. When pasta is finished, add to chicken and broth. Season with salt, pepper, and seasoned pepper to taste. Add Parsley for color Number of Servings: 6Recipe submitted by SparkPeople user FREELAND83.

The nutritional information for Chicken Egg Noodle Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 198.2

• Total Fat: 4.7 g
• Cholesterol: 58.8 mg
• Sodium: 2,105.2 mg
• Total Carbs: 24.3 g
• Dietary Fiber: 0.8 g
• Protein: 13.5 g