Ingredients
1 pound chicken breasts
thawed
skin and bone removed from each piece
6 cups water
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons egg mix (or 2 eggs)
2 cups all-purpose flour
Steps
Cut up chicken breasts and place in a large pot with enough water to cover. Add salt and pepper.
Bring chicken and water to a boil. Reduce to medium heat and continue to cook for about 20 minutes.
Set aside 1/4 cup (about 1 ladle full) of the broth in a large bowl to cool down.
To make the noodles, combine egg mix and flour in a medium-size bowl. While mixing the egg and flour, slowly add the 1/4 cup cooled broth until a dough is formed.
Roll the dough on a clean, dry, floured surface. Add more flour as needed to keep it from sticking.
Cut dough into 1/2 inch wide strips that are about 6 inches long.
Gently put the strips into the pot with the chicken. Stir every 5 minutes.
Cook until done (about 15 to 20 minutes over medium heat).
Be careful! Pot may boil over if lid is fully closed.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 287 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 149 mg |
| Sodium | 305 mg |
| Carbohydrates | 34 g |
| Dietary Fiber | 1 g |
| Total Sugars | 0 g |
| Added Sugars included | 0 g |
| Protein | 25 g |
| Vitamin D | 17 mcg |
| Calcium | 32 mg |
| Iron | 3 mg |
| Potassium | 208 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Chicken Noodle Soup. Recipe source: A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations Adapted from a recipe submitted by Tod Robertson, Seminole Nation. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.