Vegetable-Chicken Soup with Homemade Noodles

AmateurKitchen's picture

Apr. 20, 2012


Chicken thigh 4
Water 4 Cup (64 tbs) (Just To Cover The Chicken)
Bay leaves 2
Lemon pepper 1 Tablespoon
Onion 1 Medium , chopped
Carrots 3 , peeled and chopped
Celery stalks 3
Russet potatoes 5
Parmesan cheese rind 1
Eggs 6 , beaten
Salt To Taste
Pepper To Taste
Milk 1 Tablespoon
Flour 4 Cup (64 tbs) , start with 3 and depending on consistency add more
Chicken bouillon 1



1) Boil chicken base for about 35 minutes in a large pot on a high to medium high heat. Add veggies and cheese rind after chicken has cooked. Stir and cover for an hour on a medium low.

2) Combine eggs, salt and pepper and milk, beat together. Add 3 cups of flour into the egg mixture, stir and add more flour until needed. You can knead it on the countertop. (Not too sticky is what you’re looking for, easy to handle). Roll out the dough to a ¼ inch on a pre-floured countertop. Cut in half horizontally and then cut into ¼ inch strips.

3) Boil water in a LARGE pot and put 1 chicken bouillon into pot. Place noodles into water and cook for 4-5 minutes until noodles float. (Recommend to do in batches to not crowd the pot).

4) Before adding cooked noodles into pot, take out bay leaves and de-skin, de-bone and shred the chicken. Place chicken back into pot. Add noodles, let all flavors combine for another 20 minutes on a low heat. Add more salt, pepper and/or chicken bouillon to taste. Before serving take out cheese rind if any remains.


5) Serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 3365Calories from Fat 425

 % Daily Value*

Total Fat 48 g73.8%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 1741 mg72.54%

Total Carbohydrates 563 g187.7%

Dietary Fiber 34 g136%

Sugars 29 g

Protein 165 g330%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet