CHICKEN SOUP WITH STUFFED NOODLES

Chicken Soup with Stuffed Noodles image

Before retiring, I worked as a cook for 15 years. Now I spend lots of time in my kitchen preparing new, interesting food for the family. You'll love this rich homey soup.

Provided by Taste of Home

Categories Lunch

Time 2h30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 17

Ingredients

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
2-1/2 quarts water
2 teaspoon salt
1/4 teaspoon pepper
4 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, diced
NOODLES:
1-1/4 cups all-purpose flour
1 teaspoon salt
1 egg
5 tablespoons water
1 teaspoon canola oil
FILLING:
2 eggs
1-1/4 cups seasoned bread crumbs
3 tablespoons butter, melted

Steps:

Place chicken, water, salt and pepper in a large stockpot. Cover and slowly bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Remove chicken and set aside until cool enough to handle. Add vegetables to broth; cook until tender, about 5-10 minutes. Remove chicken from bones; discard bones and skin. Cut chicken into chunks; return to broth., Meanwhile, for noodles, mix flour and salt in a medium bowl. Make a well in the center. Beat together the egg, water and oil; pour into well. Stir together, forming a dough. , Turn dough onto a floured surface; knead 8-10 times. Roll into a 16-in. x 12-in. rectangle. Combine filling ingredients; mix well. Sprinkle over dough to within 1/2 in. of edge; pat down. Moisten edges with water. Roll up jelly-roll style from long end; cut into 1/2-in slices. Add noodles to gently boiling soup and cook for 6-8 minutes or until tender.

Nutrition Facts : Calories 334 calories, Fat 15g fat (5g saturated fat), Cholesterol 125mg cholesterol, Sodium 1038mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 23g protein.